Easy Ground Beef Stroganoff | Creamy One-Pot Recipe Tonight

There’s something wonderfully comforting about a bowl of creamy Ground Beef Stroganoff. It’s cozy, satisfying, and feels like a hug on a plate—yet it’s surprisingly simple to make. With tender ground beef, golden sautéed mushrooms, and a silky sauce swirled with sour cream and a hint of Dijon, this recipe balances old-fashioned charm with weeknight practicality. If you’ve been craving a hearty, one-pan dinner that comes together quickly and delivers big flavor, you’re in the right place.

In this recipe, you’ll learn exactly how to build rich flavor in layers, get a perfectly creamy sauce that won’t curdle, and serve it up with buttery noodles (or your favorite base). Expect straightforward steps, friendly tips, and flexible swaps so you can make it your own—whether you’re cooking for a busy family night or planning a low-key dinner with friends.

Why This Ground Beef Stroganoff Belongs in Your Weeknight Rotation

This dish brings together the best of comfort cooking: a deeply savory sauce, always-tender ground beef, and that signature stroganoff creaminess. It’s reliable, quick, and adaptable—use what you have, tweak the spices, or lighten it up. It’s the kind of recipe that makes you feel like a confident cook, even on a hectic evening.

• Balanced flavors: tangy sour cream, umami mushrooms, and warm paprika.
• Hands-on time is modest, but the payoff tastes slow-simmered.
• Kid-friendly and freezer-friendly with easy gluten-free and lighter swaps.

What You’ll Need for Creamy Ground Beef Stroganoff

• 1 lb (450 g) ground beef (85–90% lean) — The hearty base; provides richness and meaty flavor.
• 2 tbsp unsalted butter — Adds depth and helps brown mushrooms beautifully.
• 1 tbsp olive oil — Prevents butter from burning and supports even sautéing.
• 8–10 oz (225–300 g) cremini or button mushrooms, sliced — Bring earthy flavor and texture; classic stroganoff element.
• 1 medium yellow onion, finely diced — Sweetens as it cooks, building a savory foundation.
• 3 cloves garlic, minced — Adds aromatic punch; rounds out the sauce.
• 2 tbsp all-purpose flour — Lightly thickens the sauce so it clings to noodles.
• 1 3/4 cups (415 ml) beef broth — Provides body and savory depth; the sauce’s backbone.
• 1 tbsp Worcestershire sauce — Delivers umami and a subtle tang.
• 1 tsp Dijon mustard — Brightens the sauce and complements the sour cream.
• 1 tsp sweet paprika — Adds gentle warmth and color; a nod to tradition.
• 1/2 tsp kosher salt, plus more to taste — Enhances every layer of flavor.
• 1/2 tsp freshly ground black pepper — Balances richness with a little bite.
• 1 cup (240 g) full-fat sour cream, at room temperature — The silky finish that makes stroganoff, well, stroganoff.
• 12 oz (340 g) egg noodles — The classic base; wide, tender noodles catch the sauce nicely.
• 2 tbsp chopped fresh parsley — A fresh, colorful finish to brighten the dish.
• Optional: 1–2 tsp lemon juice — A small squeeze can lift flavors right at the end.

Swaps and options: Use Greek yogurt (full-fat) for a lighter twist, cornstarch (1 tbsp mixed with 2 tbsp water) for a gluten-free thickener, and gluten-free pasta or rice if needed.

How to Cook It: Step-by-Step

1. Bring a pot of salted water to a boil. You’ll cook the noodles later while the sauce simmers. Well-salted water makes a huge difference in flavor.
2. Brown the beef. Heat a large skillet or sauté pan over medium-high. Add the ground beef and cook, breaking it up, until browned with crispy edges, 5–7 minutes. Season lightly with salt and pepper. Transfer the beef to a plate, leaving about 1 tablespoon of fat in the pan (discard excess if necessary).
3. Sauté the mushrooms. Add butter and olive oil to the same pan. When the butter foams, add mushrooms in an even layer. Cook undisturbed for 2–3 minutes to sear, then stir and continue until golden and their liquid has evaporated, about 5–6 minutes. Letting mushrooms brown properly builds flavor.
4. Add onion and garlic. Stir in the onion and a pinch of salt; cook until soft and slightly translucent, 3–4 minutes. Add garlic and cook 30 seconds more, just until fragrant.
5. Sprinkle in the flour. Stir to coat the vegetables for about 1 minute. This brief cooking removes the raw flour taste and preps the mixture to thicken the sauce.
6. Deglaze and build the sauce. Slowly pour in the beef broth while whisking or stirring, scraping up any browned bits from the bottom of the pan. Add Worcestershire sauce, Dijon mustard, paprika, and return the browned beef with its juices. Bring to a gentle simmer.
7. Simmer to thicken. Reduce heat to medium-low. Let the sauce bubble softly for 5–8 minutes, stirring occasionally, until slightly thickened and glossy. Taste and adjust salt and pepper.
8. Cook the egg noodles. While the sauce simmers, cook noodles in the boiling salted water according to package directions until just tender. Drain and toss with a small knob of butter if you like to prevent sticking.
9. Finish with sour cream. Remove the skillet from heat and let the sauce cool for 30–60 seconds. Stir in the room-temperature sour cream until completely smooth. Taking the pan off the heat helps prevent the dairy from curdling.
10. Combine and brighten. Fold the noodles into the sauce (or spoon the sauce over the noodles). If desired, squeeze in a teaspoon or two of lemon juice to lift flavors. Adjust seasoning to taste.
11. Garnish and serve. Sprinkle with chopped parsley and a few twists of pepper. Serve hot, with a green salad or steamed vegetables alongside.
12. Make it your own. For extra richness, swirl in a teaspoon of grainy mustard or a splash of dry white wine earlier in the simmer stage. For more heat, add a pinch of cayenne with the paprika.

Prep, Cook Time, and When Dinner’s Ready

• Prep time: 15 minutes (chopping mushrooms, onion, garlic, and gathering ingredients)
• Cook time: 25–30 minutes (browning, simmering, and boiling noodles)
• Total time: About 40–45 minutes
• Servings: 6 generous bowls

You’ll know it’s ready when the sauce is thick enough to coat the back of a spoon and the noodles are tender. If the sauce seems too thick after sitting, splash in a little warm broth or water and stir to loosen.

Watch Outs: Avoid These Common Mistakes

• Curdled sauce: Adding sour cream over high heat can split the sauce. Let the pan cool briefly, use room-temperature dairy, and stir gently off heat.
• Watery mushrooms: Stirring too often or crowding mushrooms prevents browning. Give them space and time to sear before moving them.
• Greasy texture: If using higher-fat beef, drain excess fat after browning so the sauce doesn’t turn oily.
• Bland results: Under-salting the pasta water or the sauce can flatten flavors. Taste and adjust in stages.
• Gummy noodles: Overcooking noodles or letting them sit in the sauce for too long can make them soft. Cook to al dente and combine just before serving.
• Too thick or too thin: If the sauce reduces too much, add a splash of broth. If it’s thin, simmer a few minutes more or use a small slurry to thicken.

Nutritional Snapshot

These values are approximate and will vary based on ingredients and portion sizes. Calculated for 6 servings, including noodles:

• Calories: ~500–520 per serving
• Protein: ~21–23 g
• Carbohydrates: ~42–46 g
• Total Fat: ~24–27 g
• Saturated Fat: ~10–12 g
• Fiber: ~2–4 g
• Sodium: ~700–850 mg
• Sugars: ~4–6 g (mostly from dairy and onions)

To lighten it up, use 93% lean beef and reduced-fat sour cream or plain Greek yogurt; for gluten-free, use GF noodles and cornstarch instead of flour.

Frequently Asked Questions

Can I make Ground Beef Stroganoff ahead of time?

Yes. Cook the sauce completely, cool, and refrigerate for up to 3 days. Reheat gently over low heat, adding a splash of broth if needed, and cook the noodles fresh right before serving for the best texture.

What can I substitute for sour cream?

Full-fat Greek yogurt works well; add it off heat and stir gently to prevent curdling. Crème fraîche is another excellent, stable option if you prefer a slightly richer finish.

How can I add more vegetables?

Stir in baby spinach at the end until wilted, add diced bell pepper with the onions, or fold in peas after simmering. These additions boost color, nutrition, and texture without complicating the recipe.

Final Thoughts

Ground Beef Stroganoff has a way of bringing people together around the table—no fuss, just honest, comforting food. With a little browning, a few pantry staples, and a swirl of sour cream, you’ll have a dish that tastes like it simmered all afternoon. Trust the simple steps, taste as you go, and make it your own. Whether you’re serving it on a busy Tuesday or a quiet weekend night, this is a recipe that never feels out of place. I hope it becomes one of those dependable favorites you reach for again and again—warm, creamy, and satisfying every time.