I didn’t grow up eating beef stroganoff made with steak, and honestly, I’ve never… Actually, the truth is, I didn’t grow up eating beef stroganoff at all. I wasn’t a fan, haha. But now that I’m grown, I’ve really come around to it, and this ground beef stroganoff with egg noodles has become a family favorite.

Using ground beef for stroganoff makes the most sense for me and my kitchen. It cooks fast, it’s affordable, and it turns into something really great with just a few pantry ingredients and a little time on the stove. This is the kind of dinner you make once and then keep in rotation until the end of time.

Why This Is the Best Beef Stroganoff With Egg Noodles

It’s all made in one pan, uses simple pantry ingredients, and comes together in about 30 minutes. The sauce is creamy without being too heavy, and the egg noodles cook right in it, which means less cleanup and way more flavor. It’s easy, but it doesn’t feel like you cut corners in the least and the best part is, everyone loves it.

Ingredient Notes

• Use a good lean ground beef (80-93%). I like to use 80/20 for the flavor, but there’s usually some excess grease to drain off.
• Use wide egg noodles, so they don’t disintegrate while cooking. They cook right in the pan and soak up the sauce.
• Use regular full-fat sour cream, since this is what gives it that classic tangy, creamy finish. You can substitute for low-fat, but the texture will be thinner and less creamy.
• Don’t skip the Worcestershire or the dijon mustard. Even though they’re small amounts, they round everything out and make this meal taste like more than it is.

Step-By-Step Instructions

1. In a large cast iron skillet over medium heat, cook the ground beef until browned. Break it up as it cooks. Drain off any excess grease if needed.
2. Stir in the chopped onion and cook for 3-4 unites or until softened and translucent.
3. Add the minced garlic to the pan and cook for another 30 seconds or so, just until fragrant.
4. Sprinkle the flour over the beef mixture and stir to coat. Let it cook for about a minute so the sauce doesn’t taste like flour later.
5. Pour in the beef broth, Worcestershire sauce, Dijon, salt, pepper, and paprika. Stir to combine everything and then add the uncooked egg noodles.
6. Bring the pan to a gentle simmer, cover, and cook for 15-20 minutes, stirring occasionally, until the noodles are tender and most of the liquid is absorbed.
7. Turn the heat to low and stir in the butter and sour cream until smooth and creamy. Taste and adjust seasoning as needed.

One Thing About Beef Stroganoff

Classic beef stroganoff (like the original version from Russia) typically includes sautéed mushrooms, beef, and a sour cream based sauce.

That said, what most of us make at home, especially with ground beef, is a more simplified, weeknight version. And in that version, mushrooms are optional (…because I said so, haha). It will still taste like stroganoff without them, but you can absolutely add them if you wish (see recipe tips)

Recipe Tips & Notes

• When cooking the ground beef, let it brown a bit instead of just cooking it through. It takes a little longer, but the extra flavor from the browning is worth it.
• You can use ground turkey instead of beef. It’s a little leaner, so it won’t have quite the same richness, but adding an extra tablespoon of butter or a small splash of Worcestershire helps bring that back.
• If the pan starts looking dry before the noodles are done, add a splash of beef broth while it’s still simmering.
• For a richer, more creamy stroganoff, increase the sour cream to 3/4 cup. It will make the sauce a little thicker, silkier, and slightly more tangy without overpowering the dish.
• Stir the sour cream in over low heat so it stays smooth and doesn’t separate.
• You can also use low-fat sour cream instead of full-fat, but the sauce will be slightly thinner and less rich. Low-fat sour cream can also be a little more prone to separating, so be sure to stir it in over very low heat.
• A sprinkle of sliced green onions right before serving adds a fresh, slightly sharp contrast to the creamy sauce. It’s not traditional, but it brightens everything up and gives the dish a little balance.
• If you’re adding sautéed mushrooms, add 6-8 ounces of either white button mushrooms or baby bellas. Slice and cook them with the onions until they start to turn brown.

Storage & Reheating

Store leftovers in the fridge for 3-4 days. Reheat beef stroganoff on the stove or in the microwave. Add a splash of broth or milk to loosen the sauce if needed. If you do end up with extra, here’s exactly how I use leftovers so they actually get eaten.

A note about freezing beef stroganoff: Because of the sour cream and noodles, the texture changes slightly after freezing and reheating. Sometimes it’s a little softer or more grainy. If you do freeze it, let it cool completely and store it in an airtight container for up to 3 months. Reheat it gently with a splash of broth or milk to help bring the sauce back together.

For the best results though, freeze it before adding the sour cream and stir that in fresh when you reheat it.