Hello, Friday! The end of a long week calls for a dinner that is low on stress but incredibly high on comfort. On a cool September evening here in Heek, that means turning to a dish that is essentially a hug in a bowl. And nothing fits that description better than this incredibly easy and delicious Ground Beef and Mushroom Stroganoff Dinner Recipe.
This is the cozy, comforting classic you know and love, simplified for a busy weeknight. We’re talking savory ground beef and earthy, golden-brown mushrooms, all swimming in a rich, tangy, and unbelievably creamy sauce. The whole glorious mixture gets tangled up with buttery, wide egg noodles, creating the most satisfying meal imaginable.
Forget the fancy steak and long cooking times of traditional stroganoff. This clever version uses humble ground beef to deliver all that nostalgic, soulful flavor in about 30 minutes. It’s a one-pan sauce that will have the whole family running to the table.
Classic Comfort, Made Easy
While a classic Beef Stroganoff made with tender strips of sirloin is a beautiful thing, this ground beef version is its hardworking weeknight cousin. It’s the recipe that delivers 90% of the flavor for a fraction of the cost and time, and frankly, some nights, that’s exactly what we need. This dish is inspired by the need for a truly satisfying meal that doesn’t require a lot of planning.
It takes the best elements of the classic—the earthy mushrooms, the tangy sour cream, the savory beef—and brings them together in a simple, approachable way. It has all the comforting character of a German Rahmgeschnetzeltes, but with that distinct stroganoff tang. It’s a smart and delicious shortcut to a timeless classic, and I know you’re going to love it.
Why This is Your New Go-To Pasta Night:
- Deeply Comforting & Nostalgic: The combination of creamy sauce, beef, and mushrooms over egg noodles is a flavor that just tastes like home.
- Ready in About 30 Minutes: This is a genuinely fast meal. The sauce comes together in the time it takes to boil the pasta.
- Budget-Friendly & Accessible: Using ground beef makes this a wonderfully affordable meal for the whole family, with ingredients you can find anywhere.
- A Foolproof Creamy Sauce: I’ll share the simple, can’t-fail trick to ensure your sour cream sauce is perfectly smooth and velvety, never curdled.
Ingredients & Equipment
For the Stroganoff:
- Wide Egg Noodles (breite Eiernudeln): 340g (12 oz).
- Lean Ground Beef (Rinderhackfleisch): 500g (about 1 lb).
- Butter: 2 tablespoons.
- Yellow Onion: 1 large, chopped.
- Cremini/Chestnut Mushrooms (braune Champignons): 225g (8 oz), sliced.
- Garlic: 3 cloves, minced.
- All-Purpose Flour: 3 tablespoons.
- Beef Broth (Rinderbrühe): 500 ml (2 cups), good quality.
- Dijon Mustard: 1 tablespoon.
- Worcestershire Sauce: 2 teaspoons.
- Full-Fat Sour Cream (Schmand or Saure Sahne): 240g (1 cup), at room temperature.
- Salt and Freshly Ground Black Pepper: To taste.
- Fresh Parsley: Chopped, for garnish.
Helpful Equipment:
- A large pot for cooking the noodles.
- A large, deep skillet or a Dutch oven.
Time Estimates
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: Approximately 30-35 minutes
Step-by-Step Instructions
This cozy dinner comes together as quickly as it takes to boil pasta.
Step 1: Cook the Noodles Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package directions until they are al dente (firm to the bite). Drain and toss with a little butter or olive oil to prevent sticking.
Step 2: Brown the Beef and Mushrooms While the noodles are cooking, melt the butter in a large skillet over medium-high heat. Add the chopped onion and cook for 3-4 minutes until it begins to soften. Add the ground beef and cook, breaking it up with a spoon, until it is browned. Add the sliced mushrooms to the skillet. Continue to cook, stirring occasionally, for 5-7 minutes, until the mushrooms have released their moisture and are nicely browned.
Step 3: Build the Sauce Base Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the beef and mushroom mixture and stir continuously for 1 minute to cook out the raw flour taste.
Step 4: Simmer the Sauce Gradually pour in the beef broth, stirring constantly to prevent lumps. Stir in the Dijon mustard and Worcestershire sauce. Bring the mixture to a simmer and let it cook for about 5 minutes, until the sauce has thickened nicely. Season with salt and pepper to your taste.
Step 5: The Creamy Finish (The Important Part!) Remove the skillet from the heat. Let it sit for a moment. Add the room-temperature sour cream and stir until it is completely incorporated and the sauce is smooth and velvety. Do not return the skillet to the heat, as this can cause the sauce to curdle.
Step 6: Combine and Serve Add the cooked, drained egg noodles to the skillet with the creamy stroganoff sauce. Toss gently to coat all the noodles in the delicious sauce. Serve immediately in warm bowls, with a generous garnish of fresh parsley.
Notes, Tips & Variations
- The Sour Cream Secret: This is the most crucial tip for a perfect stroganoff. Always use full-fat, room-temperature sour cream and stir it in off the heat. Cold sour cream hitting a boiling sauce is the number one reason for a curdled, grainy texture. In Germany, a thick Schmand is also an excellent and very stable option.
- Get Color on Your Mushrooms: Don’t rush the mushrooms! Let them sit in the pan for a few minutes without stirring to allow them to get a nice golden-brown sear. Browned mushrooms equal more flavor in your final dish.
- Make it Lighter: You can substitute lean ground turkey for the beef and use light sour cream or full-fat Greek yogurt. If using Greek yogurt, be extra careful to add it off the heat, as it can be more prone to splitting.
- Serving Suggestions: Wide egg noodles are the classic companion, but this creamy beef and mushroom sauce is also fantastic served over a pile of fluffy mashed potatoes or steamed rice. A simple side of steamed green beans or peas is all you need to complete the meal.
30-Minute Creamy Ground Beef and Mushroom Stroganoff
Ingredients
- 340 g 12 oz wide egg noodles
- 500 g 1 lb lean ground beef
- 2 tbsp butter
- 1 large onion chopped
- 225 g 8 oz cremini mushrooms, sliced
- 3 cloves garlic minced
- 3 tbsp all-purpose flour
- 500 ml 2 cups beef broth
- 1 tbsp Dijon mustard
- 2 tsp Worcestershire sauce
- 240 g 1 cup full-fat sour cream, at room temperature
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook Noodles: Cook egg noodles in a large pot of boiling, salted water according to package directions until al dente. Drain.
- Brown Beef & Veggies: While noodles cook, melt butter in a large skillet over medium-high heat. Sauté onion for 3-4 mins. Add ground beef and cook until browned. Add mushrooms and cook for 5-7 mins until golden.
- Make Sauce Base: Stir in garlic and cook for 1 min. Sprinkle with flour and stir for 1 min.
- Simmer: Gradually stir in the beef broth. Add Dijon and Worcestershire sauce. Bring to a simmer and cook for 5 minutes until thickened. Season with salt and pepper.
- Finish: Remove skillet from the heat. Stir in the room-temperature sour cream until smooth and creamy.
- Combine & Serve: Add the drained noodles to the skillet and toss to coat. Serve immediately, garnished with fresh parsley.
Notes
- For a perfectly creamy, non-curdled sauce, use full-fat, room-temperature sour cream and stir it in OFF the heat.
- This dish is also delicious served over mashed potatoes or rice.
- Ground turkey can be substituted for a lighter version.
Frequently Asked Questions (FAQ)
1. How do I keep the sour cream sauce from curdling or splitting? This is the most common stroganoff question! The secret is threefold: 1) Use full-fat sour cream, which is more stable than its low-fat counterparts. 2) Let the sour cream sit out on the counter to come to room temperature while you cook. 3) Most importantly, remove the skillet from the heat before stirring it in. A drastic temperature change is what causes the curdling.
2. Can I use a different kind of meat? Yes, this recipe is very forgiving. Lean ground turkey or ground chicken are great lighter alternatives. You could also use ground sausage (remove from casings) for a different, savory flavor profile.
3. What are the best mushrooms for stroganoff? I highly recommend using Cremini (also called baby bella or chestnut) mushrooms. They have a much deeper, earthier flavor than standard white button mushrooms, which adds a wonderful richness to the final dish.
4. What can I serve with this besides egg noodles? While egg noodles are the classic pairing, this creamy stroganoff is incredibly versatile. It is absolutely delicious served over a pile of fluffy mashed potatoes or steamed white rice. For a low-carb option, you could even serve it over cauliflower rice or zucchini noodles.
Ready for a Bowl of Pure Comfort?
This quick and easy stroganoff has become a staple in my home for a reason—it’s just so incredibly comforting and delicious. I hope it brings a little bit of warmth and happiness to your dinner table this Friday night. If you make it, I would be so happy if you left a comment and a star rating below!
For more cozy weeknight classics, be sure to follow me on Pinterest and Instagram. Happy cooking! And Try out my Spicy Taco Skillet with Ground Beef.