Ground beef stroganoff brings familiar comfort-food flavors to the table: browned beef, tender mushrooms and onion, and egg noodles coated in a creamy beef broth sauce. Sour cream gives the sauce its characteristic tang and richness, while Dijon mustard, Worcestershire sauce, and paprika round out the flavor.
This stovetop dinner relies on a few small technique choices. Browning the beef, letting the broth mixture thicken, and adding the sour cream away from direct heat help the finished sauce cling to the noodles without becoming heavy or curdled.
Build flavor with browned beef and softened vegetables
Break the ground beef into small crumbles as it cooks so it browns evenly and mixes easily with the noodles. The beef should be browned with no pink remaining. If excess fat collects in the skillet, drain it as needed before adding the other ingredients.
Butter, cremini mushrooms, and finely chopped yellow onion give the skillet a savory base. Let the vegetables soften, stirring now and then, and add the minced garlic near the end of that cooking. Garlic can lose its fresh flavor if it cooks too long, so keeping it to the final moments helps it blend in without dominating the sauce.
Thicken the broth sauce before adding sour cream
Flour helps turn the low-sodium beef broth into a sauce that coats the noodles instead of pooling at the bottom of the bowl. Stir the flour through the beef and vegetables first, then gradually mix in the broth so it disperses smoothly. Worcestershire sauce adds savory depth, Dijon mustard brings a mild tang, and paprika contributes warmth.
Let the mixture simmer until it thickens, stirring as it cooks. If you add the sour cream before the sauce is ready, it can be harder to combine smoothly. Turn off the heat before stirring in the sour cream and black pepper; boiling the sauce afterward can make the sour cream curdle.
Keep the noodles tender and well coated
Cook the egg noodles in salted water until just tender, then drain them. They will be tossed with the sauce afterward, so avoid cooking them past that point. Stirring the drained noodles into the skillet over low heat warms them through and helps the sauce coat each noodle.
Toss gently so the noodles stay intact and the beef and mushrooms distribute throughout. Taste the finished stroganoff and add salt as needed; the beef broth and salted pasta water already contribute seasoning, so adjusting at the end gives you better control. The goal is a creamy, cohesive sauce that clings to the noodles rather than a thin broth around them.
Frequently Asked Questions
Why should you add sour cream after turning off the heat?
Stirring in sour cream away from direct heat helps keep the sauce smooth. Once it is incorporated, warm the noodles gently over low heat. Avoid bringing the sauce to a boil, which can cause the sour cream to curdle.
How do you keep the sauce from turning lumpy?
Stir the flour into the beef and vegetables before adding the broth. Pour in the broth gradually while stirring so the flour disperses, then simmer the mixture until it thickens before adding the sour cream.
When should you salt the finished stroganoff?
Taste after the drained noodles have been tossed with the sauce. Salt in the pasta water and the low-sodium beef broth both affect the final seasoning, so add salt to taste at the end.
Ground Beef Stroganoff with Egg Noodles
Course: Main CourseCuisine: AmericanDifficulty: Easy4
servings15
minutes20
minutes760
kcal35
minutesGround beef, mushrooms, and egg noodles come together in a creamy beef broth sauce finished with sour cream. It’s a hearty stovetop dinner with familiar stroganoff flavors.
Ingredients
- Noodles
12 oz egg noodles
Water, for boiling
1 tbsp salt, for the pasta water
- Beef and sauce
1 lb ground beef
2 tbsp butter
8 oz cremini mushrooms, sliced
1 medium yellow onion, finely chopped
2 cloves garlic, minced
2 tbsp all-purpose flour
1 1/2 cups low-sodium beef broth
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
1/2 tsp paprika
3/4 cup sour cream
Black pepper, to taste
Salt, to taste
Directions
- Bring a large pot of water to a boil and add the salt. Cook the egg noodles for 8 minutes, or until just tender. Drain and set aside.
- While the noodles cook, heat a large skillet over medium-high heat. Add the ground beef and cook for 6 minutes, breaking it into small crumbles, until browned and no pink remains. Drain excess fat if needed.
- Add the butter, mushrooms, and onion to the skillet. Cook for 5 minutes, stirring occasionally, until the vegetables soften; stir in the garlic during the last 30 seconds.
- Stir in the flour and cook for 1 minute. Gradually stir in the beef broth, Worcestershire sauce, Dijon mustard, and paprika. Bring to a simmer and cook for 3 minutes, stirring, until the sauce thickens.
- Turn off the heat and stir in the sour cream and black pepper. Add the drained noodles and toss over low heat for 2 minutes, until coated and hot. Taste and add salt as needed.
Notes
- Stir in the sour cream after turning off the heat, then warm the noodles gently; boiling the sauce after adding sour cream can make it curdle.
