Quick Recipe Version (TL;DR)
Quick Ingredients
- 12 oz (340 g) wide egg noodles
- 2 tbsp unsalted butter (for noodles)
- 1 lb (450 g) ground beef (85–90% lean)
- 2 tbsp olive oil (or 1 tbsp oil + 1 tbsp butter)
- 1 medium yellow onion, diced
- 8 oz (225 g) mushrooms, sliced
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 tbsp tomato paste (optional but recommended)
- 1/2 cup dry white wine or extra beef broth
- 2 cups low-sodium beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp paprika
- 3/4 cup full-fat sour cream, room temperature
- 2 tbsp fresh parsley, chopped
- Salt and freshly ground black pepper
Do This
- 1. Boil egg noodles in salted water until just al dente; drain, toss with 2 tbsp butter, and set aside.
- 2. Brown ground beef in a large skillet over medium-high heat, breaking it up; season lightly with salt and pepper, then transfer to a plate.
- 3. In the same skillet, sauté onion and mushrooms in oil until golden; add garlic and cook 30–60 seconds.
- 4. Stir in flour and tomato paste; cook 1 minute. Deglaze with wine (or broth), scraping up browned bits.
- 5. Add beef broth, Worcestershire, Dijon, paprika, salt, and pepper; return beef to skillet and simmer 5–7 minutes until slightly thickened.
- 6. Reduce heat to low. Stir in room-temperature sour cream until smooth; do not boil.
- 7. Add buttered egg noodles and parsley; toss to coat, adjust seasoning, and serve hot.
Why You’ll Love This Recipe
- All the cozy flavors of classic beef stroganoff in a simple one-skillet dinner.
- Uses ground beef and pantry staples, so it is budget-friendly and weeknight-ready.
- Creamy, rich sour-cream mushroom gravy clings to every buttery egg noodle.
- Ready in under 45 minutes, with easy make-ahead and reheating options.
Grocery List
- Produce: 1 medium yellow onion, 8 oz mushrooms, 3 garlic cloves, fresh parsley
- Dairy: Unsalted butter, full-fat sour cream
- Pantry: Wide egg noodles, ground beef, olive oil, all-purpose flour, tomato paste, dry white wine (optional), beef broth, Worcestershire sauce, Dijon mustard, paprika, salt, black pepper
Full Ingredients
For the Egg Noodles
- 12 oz (340 g) wide egg noodles
- 2 tbsp unsalted butter
- 1 tsp fine sea salt (for the pasta water)
For the Beef Stroganoff Skillet
- 1 lb (450 g) ground beef, 85–90% lean
- 2 tbsp olive oil (or 1 tbsp olive oil + 1 tbsp unsalted butter)
- 1 medium yellow onion, finely diced (about 1 1/2 cups)
- 8 oz (225 g) cremini or white button mushrooms, cleaned and sliced
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 tbsp tomato paste (optional, for depth of flavor and color)
- 1/2 cup (120 ml) dry white wine, such as Sauvignon Blanc, or additional beef broth
- 2 cups (480 ml) low-sodium beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp paprika (sweet or smoked, to taste)
- 3/4 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper, plus more to taste
- 3/4 cup (180 g) full-fat sour cream, at room temperature
- 2 tbsp fresh flat-leaf parsley, finely chopped, plus extra for serving
Step-by-Step Instructions
Step 1: Cook and Butter the Egg Noodles
Bring a large pot of water to a rolling boil. Add 1 teaspoon of fine sea salt, then add the egg noodles. Cook according to package directions until just al dente (usually 6–8 minutes). While the noodles cook, you can start browning the beef.
Drain the noodles well, then return them to the warm pot. Add 2 tablespoons of unsalted butter and toss until the noodles are lightly coated and glossy. Cover loosely to keep warm and set aside.
Step 2: Brown the Ground Beef
Heat a large, deep skillet or sauté pan (12 inches is ideal) over medium-high heat. Add 1 tablespoon of olive oil. When the oil is shimmering but not smoking, add the ground beef in an even layer. Let it cook undisturbed for 2–3 minutes to develop good browning, then break it up with a spatula into small crumbles.
Season lightly with a pinch of salt and pepper. Continue to cook, stirring occasionally, until the beef is browned and cooked through, about 5–7 minutes total. Use a slotted spoon to transfer the beef to a plate, leaving the rendered fat in the skillet. If there is more than about 2 tablespoons of fat, spoon off the excess, leaving just enough to sauté the vegetables.
Step 3: Sauté the Onions, Mushrooms, and Garlic
If the pan looks dry, add the remaining 1 tablespoon of olive oil (or 1 tablespoon butter). Add the diced onion and a pinch of salt. Cook over medium heat, stirring often, until the onion softens and turns translucent, about 3–4 minutes.
Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and turn golden brown around the edges, 5–7 minutes. Avoid stirring too frequently at the beginning so they have a chance to brown. Stir in the minced garlic and cook just until fragrant, 30–60 seconds, taking care not to let it burn.
Step 4: Build the Roux and Deglaze the Pan
Sprinkle the flour over the onion-mushroom mixture and add the tomato paste. Stir constantly for about 1 minute. The mixture will look a bit pasty; this step cooks out the raw flour taste and caramelizes the tomato paste for deeper flavor.
Slowly pour in the white wine (or 1/2 cup beef broth if not using wine), stirring and scraping up any browned bits stuck to the bottom of the pan. Let it simmer for 1–2 minutes, until the liquid has mostly reduced and thickened slightly.
Step 5: Simmer the Creamy Beef Gravy
Pour in the 2 cups of beef broth, stirring as you go to smooth out any lumps. Add the Worcestershire sauce, Dijon mustard, paprika, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper. Stir to combine.
Return the browned ground beef and any accumulated juices to the skillet. Bring the mixture to a gentle simmer over medium heat. Reduce the heat to medium-low and let it bubble softly for 5–7 minutes, stirring occasionally, until the sauce has thickened to a light gravy consistency. If it seems too thick, add a splash of broth or water. Taste and adjust seasoning with more salt or pepper if needed.
Step 6: Finish with Sour Cream and Toss with Noodles
Reduce the heat to low. Stir the sour cream in a small bowl to loosen it, then slowly add a ladle of the hot gravy to the sour cream while whisking. This tempers the sour cream so it does not curdle. Pour the warmed sour cream mixture back into the skillet, stirring gently until fully incorporated and the sauce is creamy and smooth. Do not let the sauce boil once the sour cream is added; keep it over low heat.
Add the buttered egg noodles and chopped parsley to the skillet. Using tongs or a large spoon, gently toss until every noodle is coated in the creamy beef and mushroom sauce. If the mixture seems too thick, add a splash of warm water or broth to loosen it. Taste one last time and adjust seasoning as desired. Serve hot, garnished with extra parsley and a crack of black pepper.
Pro Tips
- Temper the sour cream: Always warm the sour cream with a bit of hot sauce before adding it to the pan to prevent curdling and keep the gravy silky.
- Do not overcook the noodles: Stop at just al dente. They will continue to soften slightly when tossed in the hot sauce.
- Get good browning on the beef: Let the meat sit undisturbed for a few minutes at first. Browning adds a lot of flavor to the finished dish.
- Use low-sodium broth: This gives you more control over the final saltiness, especially with Worcestershire and mustard in the mix.
- Adjust thickness at the end: If your sauce gets too thick, a splash of broth or even hot pasta water will loosen it beautifully.
Variations
- Extra-vegetable stroganoff: Add 1–2 cups of baby spinach or frozen peas in the last 2–3 minutes of simmering for extra color and nutrition.
- Turkey or chicken version: Substitute ground turkey or chicken for the beef. Use chicken broth instead of beef broth, and add an extra teaspoon of olive oil when browning leaner meat.
- Steak-style stroganoff: Swap ground beef for thinly sliced sirloin or flank steak. Sear the strips quickly over high heat, remove, then proceed with the sauce and add the steak back in at the very end.
Storage & Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, add a splash of beef broth or water to a skillet over low to medium-low heat, then gently warm the stroganoff, stirring often, until heated through. Avoid high heat to keep the sour cream sauce from separating.
For make-ahead, you can prepare the beef and mushroom gravy (without the noodles or sour cream) up to 2 days in advance and refrigerate. When ready to serve, reheat the sauce gently on the stovetop, then stir in the sour cream, cook the noodles fresh, and toss everything together. Freezing is possible, but the sour cream may separate slightly; if freezing, consider adding the sour cream after thawing and reheating for the best texture.
Nutrition (per serving)
Approximate values per serving (1/4 of the recipe): 680 calories; 32 g protein; 40 g fat; 45 g carbohydrates; 2 g fiber; 6 g sugar; 920 mg sodium. Actual values will vary based on specific brands and measurements used.
