Our Best Ground Beef Stroganoff Recipe: Simple, Creamy & Delicious

Are you looking for a meal that offers a comforting, warm embrace in a bowl? Something that’s deeply satisfying and rich, yet doesn’t demand hours of attention at the hob? We completely understand. The longing for a proper home-cooked dinner often competes with the fast pace of modern life. That’s exactly why we’ve perfected our wonderfully straightforward and tasty Ground Beef Stroganoff Recipe, a clever update on a classic that provides immense flavour in very little time.

This recipe elevates affordable beef mince into something truly special. Picture this: savoury mince and earthy mushrooms enveloped in a smooth, tangy cream sauce, all generously served over a mound of tender egg noodles. It’s the type of comforting meal that gathers the family around the dinner table, and it can be ready in under 30 minutes. Let’s get cooking and make this your new weeknight staple.

Why You’ll Love This Recipe

• Fantastically Fast: The entire dish comes together in less than half an hour, making it an ideal choice for those hectic evenings when time is tight but you still want a satisfying meal.
• Comforting on a Budget: Using beef mince instead of more expensive steak cuts allows you to enjoy the classic stroganoff experience without stretching your finances. It’s heartwarming food that’s also kind to your wallet.
• Wonderfully Creamy Flavour: We achieve the perfect balance in our sauce by combining savoury beef broth, zesty sour cream, and a touch of Dijon mustard for a result that is deeply flavourful and simply divine.
• Less Washing Up: Because the sauce is prepared in a single pan, you’ll spend less time at the sink and more time savouring your culinary masterpiece.
• A Family Favourite: With its velvety texture and mild, savoury notes, this dish is a guaranteed success with diners of all ages. It’s a crowd-pleaser you’ll find yourself making on repeat.

Ingredients

• 450g lean beef mince (we recommend 90/10)
• 1 tbsp olive oil
• 1 large yellow onion, finely chopped
• 2 cloves garlic, minced
• 250g chestnut mushrooms, sliced
• 1 tbsp plain flour
• 500ml beef broth or stock
• 2 tbsp tomato purée
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 200g full-fat sour cream, at room temperature
• 300g egg noodles or pasta of your choice (like fusilli or penne)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish

How to Make Our Ground Beef Stroganoff Recipe

Just follow these easy steps, and you’ll have a sensational dinner ready in a jiffy. We’ve outlined the process to ensure it’s completely foolproof from start to finish.

Step 1: Prepare the Pasta

First, let’s get the pasta sorted. Fill a large pot with salted water and bring it to a vigorous boil. Tip in your egg noodles and cook them as per the package instructions until they are al dente, which means they still have a slight bite. Once ready, drain them thoroughly and mix with a touch of butter or olive oil to stop them from clumping together. Set aside while you craft the magnificent sauce.

Step 2: Brown the Beef and Aromatics

As the pasta cooks, warm the olive oil in a large, deep frying pan or a Dutch oven over a medium-high heat. Add the chopped onion and sauté for 3–4 minutes until it has softened and become translucent. Now, add the minced garlic and cook for one more minute until it releases its aroma, taking care to ensure it doesn’t brown too much.

Tip the beef mince into the pan. Use a wooden spoon to break it apart and continue to cook until it is browned all over, with no pink remaining. Carefully drain away any excess fat from the pan. Season the mince generously with salt and pepper.

Step 3: Sauté the Mushrooms

Now, add the sliced mushrooms to the pan with the cooked beef. Continue to cook for around 5–7 minutes, stirring every so often. The mushrooms will first release their moisture and then start to brown and caramelise. This stage is vital for building the deep, earthy flavour that is so characteristic of a great stroganoff. For a deeper dive into mushroom varieties, the Mushroom Council offers a fantastic guide.

Step 4: Create the Creamy Mushroom Beef Sauce

It’s time to assemble our luscious mushroom beef sauce. Sprinkle the plain flour evenly over the beef and mushroom mixture. Stir well and cook for a minute; this step cooks out the raw flour taste and will help to thicken the sauce later.

Gradually pour in the beef broth, stirring continuously to prevent any lumps from forming. Bring the sauce to a gentle simmer. As it warms, use your spoon to scrape any flavourful browned bits from the bottom of the pan. Next, stir in the tomato purée, Worcestershire sauce, and Dijon mustard. Allow the sauce to simmer gently for about 5 minutes, which will help it to thicken and the flavours to marry beautifully.

Step 5: Combine and Serve Your Creamy Ground Beef Pasta

Reduce the heat to its lowest setting. It is crucial that the sauce is not bubbling for this final part. Add the room-temperature sour cream and gently stir it through the sauce until it is completely blended and the mixture is velvety and smooth. Have a taste and add a little more salt and pepper if you think it needs it.

You can serve your stroganoff in two ways. You can either add the cooked, drained noodles directly into the pan and toss until everything is coated in the glorious sauce, or you can ladle the sauce over individual servings of noodles. Whichever you choose, you have just made a fabulous creamy ground beef pasta. Garnish with a generous sprinkle of fresh parsley and serve straight away.

Top Tips for Success

To make sure your Ground Beef Stroganoff is absolutely perfect every single time, just bear these handy tips in mind:

• Use Room Temperature Sour Cream: This is the golden rule! Adding cold sour cream directly to a hot sauce can cause it to curdle. Simply leave it on the kitchen counter for 20-30 minutes before you start cooking.
• Don’t Boil the Sauce: After you’ve stirred in the sour cream, maintain a very low heat. Bringing it to a boil can make the dairy separate.
• Pick the Right Mince: We find that a leaner beef mince (such as 90/10) works best as it produces less fat to drain off. However, any type of beef mince will still taste delicious.
• Brown, Don’t Steam: Ensure your pan is sufficiently hot when you brown the beef and mushrooms. This helps achieve the Maillard reaction, which creates the deep, savoury base flavour essential to the dish.
• Fresh is Best: Although dried parsley can be used if you’re in a pinch, fresh parsley adds a vibrant, clean taste that beautifully cuts through the richness of the sauce.

Customising Your Stroganoff

One of the finest qualities of this dish is how adaptable it is. It serves as a brilliant foundation that you can easily tweak to suit your preferences or use up ingredients you have on hand. It’s the perfect simple beef dinner for those who like to experiment in the kitchen.

• Add a Splash of Wine: For an extra layer of flavour, deglaze the pan with a splash of dry white wine or brandy right after the mushrooms have cooked and before you add the flour.
• Swap the Cream: If you’re out of sour cream, full-fat Greek yoghurt or crème fraîche make wonderful alternatives.
• Include More Veggies: Don’t hesitate to add other vegetables. A handful of frozen peas stirred through at the end or some baby spinach wilted into the sauce will add a lovely burst of colour and nutrients.
• Pasta Alternatives: While egg noodles are the traditional pairing, this sauce is superb with all sorts of pasta. Try it with pappardelle, fusilli, or even serve it over fluffy rice or creamy mashed potatoes. For more pasta night ideas, you may also like our Garlic Parmesan Chicken Pasta Recipe.
• Dietary Needs: If you are looking for meals that cater to different dietary approaches, why not explore other simple recipes like our Low Carb Chicken Casserole as another easy weeknight choice.

FAQ

A New Weeknight Favourite Awaits

And there we have it—a classic comfort food, cleverly adapted for our busy, modern schedules. This Ground Beef Stroganoff is wonderful proof that you don’t have to spend your evening in the kitchen to produce a meal that is deeply comforting and packed with flavour. It’s the ideal weeknight beef stroganoff to add to your regular meal plan, sure to become a recipe you rely on again and again.

We are confident that this recipe will become a firm favourite in your household. It’s quick, utterly delicious, and brings a touch of indulgence to any day of the week. So go ahead, give it a go!

We would be thrilled to hear how your stroganoff comes out! Please feel free to leave a comment and a rating below to share your thoughts. Happy cooking!

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Prep: 10 mins
Cook: 20 mins
Serves: 4

Ingredients

• 450g lean beef mince
• 1 tbsp olive oil
• 1 large yellow onion, finely chopped
• 2 cloves garlic, minced
• 250g chestnut mushrooms, sliced
• 1 tbsp plain flour
• 500ml beef broth
• 2 tbsp tomato purée
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 200g full-fat sour cream, at room temperature
• 300g egg noodles
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Cook egg noodles according to package instructions. Drain and set aside.
2. In a large pan over medium-high heat, warm the olive oil. Sauté the onion until soft (3-4 mins), then add the garlic and cook for 1 more minute.
3. Add the ground beef to the pan, breaking it up with a spoon. Cook until fully browned, then drain any excess fat. Season with salt and pepper.
4. Add the sliced mushrooms and cook for 5-7 minutes, until they release their moisture and begin to brown.
5. Sprinkle the flour over the mixture, stir well, and cook for 1 minute. Gradually whisk in the beef broth, then stir in the tomato purée, Worcestershire sauce, and Dijon mustard.
6. Bring the sauce to a simmer and cook for 5 minutes, allowing it to thicken.
7. Reduce the heat to low and stir in the room-temperature sour cream until the sauce is smooth and creamy. Do not let it boil. Adjust seasoning if needed.
8. Serve the stroganoff sauce over the cooked egg noodles, garnished with fresh parsley.

Nutrition (per serving): Calories: 685, Carbs: 65 g, Protein: 36 g, Fat: 27 g