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A skillet of beef stroganoff with egg noodles with a spoon in it.
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Ground Beef Stroganoff With Egg Noodles

Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 5 servings
Calories 522kcal
Author Kristine Underwood

Ingredients

  • 1 lb ground beef (lean, 85-93%, may substitute ground turkey *see notes)
  • 1/2 yellow onion (chopped)
  • 2 tsp garlic (jarred minced garlic, or 2-3 cloves minced)
  • 2 TBS flour (all-purpose)
  • 3 cups beef broth
  • 1 TBS Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 8 oz egg noodles (uncooked)
  • 1/2 cup sour cream (up to 3/4 cup, full-fat, may substitute low-fat *see notes)
  • 2 TBS unsalted butter
  • Green onioin (sliced, for topping, optional)

Instructions

  • Heat a large cast iron skillet over medium heat and cook the ground beef until browned. Break it up as it cooks. Drain excess fat if needed.
  • Add the chopped onion to the pan and cook for 3–4 minutes until softened. Stir in the garlic and cook for another 30 seconds or so.
  • Sprinkle the flour over the beef mixture and stir well. Let it cook for about a minute (this keeps the sauce from tasting like raw flour).
  • Add the beef broth, Worcestershire, Dijon mustard, salt, pepper, and paprika. Stir everything together and then add the uncooked egg noodles.
  • Bring to a gentle simmer, cover, and cook for about 15-20 minutes, stirring occasionally, until the noodles are tender and most of the liquid is absorbed.
  • Turn the heat to low and stir in the butter and sour cream, stirring until smooth and creamy. Taste and adjust salt/pepper if needed.
  • Top with chopped green onion and serve immediately.
  • Store leftovers in an airtight container in the refrigerator for 3-4 days.
Notes
  • Let the ground beef brown a bit, instead of just cooking it through. This adds a lot of flavor.
  • 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 will help.
  • If it gets too thick before the noodles are done, add a splash of broth.
  • For a richer, more creamy stroganoff, increase the sour cream to 3/4 cup. It will make the sauce a lthicker and slightly more tangy.
  • Add the sour cream off heat or on low so it stays smooth and doesn’t split.
  • You can use low-fast sour cream instead, but the sauce will be slightly thinner and less rich. It can also be a little more prone to separating, so stir it in over very low heat.
  • 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.
Nutrition
Serving: 1 serving | Calories: 522kcal | Carbohydrates: 38g | Protein: 25g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 1170mg | Potassium: 524mg | Fiber: 2g | Sugar: 3g | Vitamin A: 430IU | Vitamin C: 2mg | Calcium: 77mg | Iron: 3mg