Ground beef stroganoff is a creamy, comforting dinner made with savory ground beef, mushrooms, and tender egg noodles tossed in a rich sauce. This easy stroganoff recipe comes together in about 30 minutes and uses simple ingredients you probably already have in your kitchen. It's a twist on a classic weeknight dinner that's hearty, cozy, and perfect for feeding the whole family.
Jump to:
I'm back with yet another simmered mushroom dish, and yes, this is just as cozy as my creamy mushroom pasta. The creamy mushroom stroganoff sauce is what gives this dish its cozy, comforting flavor. Instead of the traditional sour cream, I use full-fat Greek yogurt (a secret weapon) for a creamy sauce with a little tang. Beef strips are traditional, but I like how the ground beef makes this recipe even quicker. I start by browning the ground beef to develop a deep flavor. Then I build the sauce with mushrooms, onion, garlic, tomato paste, and a splash of wine. The sauce simmers with beef broth and Dijon mustard until slightly thickened, then the noodles get tossed right in so they soak up all that creamy stroganoff sauce.
Key Ingredients
- Ground Beef: Ground beef adds savory richness and forms the base of the dish. I recommend using 80/20 ground beef for the best flavor. Ground turkey, ground chicken, or ground bison all work well.
- Mushrooms: Mushrooms are a classic stroganoff ingredient and add deep, earthy flavor to the sauce. Cremini, baby bella, or white mushrooms all work.
- Tomato Paste: Tomato paste adds concentrated umami and richness. Cooking it briefly helps deepen the flavor of the sauce.
- Wine: Wine deglazes the pan and adds depth to the sauce by lifting the browned bits from the skillet. For alcohol free, use additional beef broth.
- Beef Broth: Beef broth forms the savory base of the sauce and reinforces the beef flavor. Chicken broth can work in a pinch.
- Dijon Mustard: Dijon mustard adds brightness and a slight tang that balances the richness of the sauce. Whole-grain mustard can be used for a similar flavor.
- Greek Yogurt: Full-fat Greek yogurt makes the sauce creamy and slightly tangy. It's a lighter alternative to sour cream, which I use in most recipes. However, sour cream or crème fraîche both work well.
- Egg Noodles: Wide egg noodles are the traditional base for stroganoff and hold the creamy sauce well. You can also use pappardelle, rotini, or gluten-free egg noodles.
See the recipe card below for the remaining ingredients and quantities.
Instructions
Step 1
Cook the egg noodles according to the package instructions until al dente, tender but still slightly firm in the center. Drain and set aside. Heat the olive oil in a large skillet over medium heat. Add the ground beef, ½ teaspoon of the salt, and ¼ teaspoon of the pepper. Cook for 5-7 minutes, breaking the meat apart with a spoon, until the beef is fully cooked with browned edges and no pink remaining. Transfer the beef to a plate and set aside.
Step 2
Add the diced onion and sliced mushrooms to the same skillet. Cook for 4-5 minutes, stirring occasionally, until the mushrooms release their liquid and begin to brown around the edges and the onion becomes soft and translucent.
Step 3
Stir in the garlic, paprika, and tomato paste. Cook for 30-60 seconds, stirring constantly, until the tomato paste darkens slightly and smells rich and fragrant. Add in the wine and deglaze the pan by scraping up any brown bits from the bottom of the pan. Let the wine simmer for 2-3 minutes until it reduces slightly.
Step 4
Pour in the Worcestershire sauce and beef broth, then stir in the Dijon mustard, remaining salt and pepper, and the cooked ground beef. Bring the mixture to a gentle simmer. Reduce the heat to medium-low and cook for 5-7 minutes, stirring occasionally, until the sauce slightly thickens and coats the back of a spoon.
Step 5
Remove the skillet from the heat. Stir in the Greek yogurt and chopped parsley until the sauce becomes smooth, creamy, and evenly blended. Add the cooked egg noodles to the skillet and toss until the noodles are fully coated in the creamy sauce. Taste and adjust the seasoning if needed. Serve warm, topped with extra chopped parsley if desired. Enjoy!
Sarah's Top Tips
- Brown the beef well. Let the ground beef cook long enough to develop deep brown edges, not just turn gray. Those browned bits add rich flavor to the sauce.
- Caramelize the tomato paste. Cook the tomato paste for 30-60 seconds before adding liquid. This removes its raw acidity and deepens the savory, umami flavor.
- Add the yogurt off the heat. Greek yogurt can curdle if added to a boiling sauce. I always remove the skillet from the heat before stirring it in.
- Simmer until the sauce thickens slightly. Let the sauce simmer for a few minutes so it reduces and concentrates. It should coat the back of a spoon but still be pourable.
Serving Suggestions
When I serve this ground beef stroganoff, I like to keep the sides simple so the creamy sauce and noodles stay the star of the meal. Roasted broccoli or crispy green beans add a little texture and balance to the richness, while buttered peas are a classic pairing that always works well. I also love putting out some crusty bread to soak up the extra sauce in the bowl. If I want something fresh on the table, I'll add a crisp arugula salad for a peppery contrast to the creamy stroganoff.
Storage & Reheating
Fridge: Transfer leftover stroganoff to an airtight container and store it in the refrigerator for up to 3-4 days.
Freezer: Place cooled stroganoff in a freezer-safe airtight container and freeze for up to 2 months. The sauce may separate slightly because of the dairy. Thaw overnight in the refrigerator, then reheat slowly on the stovetop while stirring until smooth and heated through.
Reheating: Warm the stroganoff in a skillet over medium-low heat, stirring occasionally. Add a splash of beef broth or milk to loosen the sauce and bring back the creamy texture.
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Easy Ground Beef Stroganoff
Video
Save this Recipe!
Get the recipe link sent to your inbox!
See the full post for extra tips and photos
Ingredients
- 8 ounces wide egg noodles
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 8 ounces cremini or white mushrooms, sliced
- 1 tablespoon Worcestershire sauce
- 1 cup dry red or white wine
- 1 cup beef broth
- 1 teaspoon Dijon mustard
- 1 cup full-fat Greek yogurt
- 2 tablespoons chopped fresh parsley, plus more for serving
Instructions
- Cook the egg noodles according to package instructions until al dente. Drain and set aside.8 ounces wide egg noodles
- Heat the olive oil in a large skillet over medium heat. Add the ground beef, ½ teaspoon of the salt, and ¼ teaspoon of the pepper. Cook for 5-7 minutes, until browned and cooked through. Remove from the pan and set aside.1 tablespoon olive oil, 1 pound ground beef, 1 teaspoon kosher salt, ½ teaspoon black pepper
- Add the onion to the skillet and mushrooms and cook for another 4-5 minutes, until the mushrooms release their liquid and start to brown.1 small yellow onion, 8 ounces cremini or white mushrooms
- Stir in the garlic, spices and tomato paste and caramelize for 30-60 seconds. Add in the wine and deglaze the pan. Simmer for 2-3 minutes.1 teaspoon paprika, 2 cloves garlic, 2 tablespoons tomato paste, 1 cup dry red or white wine
- Pour in the Worcestershire sauce and beef broth, then add the Dijon mustard, remaining salt and pepper and the cooked ground beef. Bring to a simmer, reduce the heat to medium-low, and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.1 tablespoon Worcestershire sauce, 1 cup beef broth, 1 teaspoon Dijon mustard
- Remove the skillet from the heat. Stir in the yogurt and chopped parsley until the sauce is smooth and creamy.1 cup full-fat Greek yogurt, 2 tablespoons chopped fresh parsley
- Add the cooked egg noodles to the skillet and toss until well-coated in the sauce. Taste and adjust seasoning if needed.
- Serve warm, topped with extra parsley if desired.
Sarah's Tips
- Salt the pasta water well. This seasons the egg noodles from the inside and helps the finished dish taste more balanced.
- Slice the mushrooms evenly. Similar-sized slices cook at the same rate and brown more evenly.
- Don't overcook the noodles. Egg noodles should stay slightly firm so they don't become too soft once tossed with the sauce.
- Add the noodles right before serving. This keeps them from absorbing too much sauce if the stroganoff sits.
- A squeeze of lemon at the end can brighten the sauce if you want a little extra acidity.
Comments
No Comments