Quick Ground Beef Stroganoff Over Egg Noodles
Creamy mushroom stroganoff in 25 minutes — ground beef instead of sirloin strips.
Method · 9 steps
- 1
Bring a pot of salted water to a boil for noodles. Cook per package directions 1 minute under al dente, drain, toss with 1 tbsp butter.
- 2
Meanwhile, heat a large skillet over medium-high. Add ground beef and break into quarter-sized chunks. Cook 5 minutes undisturbed to build a browned crust, then break up and cook 2 more minutes. Transfer to a bowl, leave 1 tbsp fat in the pan.
- 3
Add remaining 1 tbsp butter and sliced mushrooms. Spread in a single layer and cook 4 minutes without stirring until deeply golden.
- 4
Add onion and cook 3 minutes until softened. Add garlic and cook 30 seconds.
- 5
Sprinkle flour over the vegetables and stir 1 minute to cook off the raw taste — it should look pasty.
- 6
Stir in tomato paste, Worcestershire, and Dijon. Cook 45 seconds until the paste darkens.
- 7
Pour in beef broth in a steady stream, whisking constantly to prevent lumps. Bring to a simmer — sauce thickens in 2-3 minutes.
- 8
Return beef to the pan. Reduce heat to low. Temper the sour cream: stir 1/2 cup of the hot sauce into the sour cream in a separate bowl, then pour that mixture back into the pan. This prevents curdling.
- 9
Season with salt and pepper. Serve over buttered egg noodles and top with parsley.
Chef's notes
- →Tempering the sour cream is mandatory — dumping cold dairy into a hot pan breaks the sauce into grainy curds.
- →Get real browning on the mushrooms before adding onions. If you add them together, the mushrooms steam and never caramelize.
- →Full-fat sour cream only. Light sour cream has more water and breaks faster.
Storage
Fridge 3 days. Reheat gently over low heat with a splash of broth — microwaving separates the sauce.
