Ground Beef and Mushroom Stroganoff for a Cozy Family Dinner

There’s nothing quite like a big, comforting bowl of stroganoff to soothe the soul after a long day. This classic dish finds its roots in 19th-century Russia, but it’s been embraced and adapted by home cooks across America for generations. Our version swaps the traditional beef strips for affordable ground beef and pairs it with earthy, savory mushrooms, all smothered in a luxuriously creamy sauce. It’s served over a bed of buttery egg noodles, making it the ultimate one-bowl wonder. Hearty, satisfying, and packed with flavor, it’s the kind of meal that makes everyone feel at home.

Why You’ll Love This Delicious Recipe

Why should this Ground Beef and Mushroom Stroganoff be on your regular dinner rotation? Let me count the ways. First, it comes together in about 30 minutes, making it a true weeknight superhero. Second, it’s incredibly budget-friendly, using ingredients you probably already have in your pantry. But the best part is the taste. That rich, creamy sauce with the savory beef and umami-packed mushrooms is pure comfort. So good. It’s a meal that feels a little fancy but requires zero fuss. It’s a guaranteed crowd-pleaser for the whole family, from the littlest ones to the grown-ups.

Ingredients

1 lb lean ground beef (90/10 is ideal for less grease)
8 oz cremini or baby bella mushrooms, sliced (they add a deeper, earthier flavor than white button mushrooms)
1 medium yellow onion, finely diced (for a sweet, savory base)
2 cloves garlic, minced (for that essential aromatic punch)
3 cups beef broth (creates the rich foundation of our sauce)
1 tablespoon Worcestershire sauce (adds a tangy, savory depth)
1 tablespoon Dijon mustard (a secret ingredient for a little zing)
1 teaspoon smoked paprika (gives a subtle smoky warmth)
1 cup sour cream, at room temperature (for the signature creamy, tangy finish)
2 tablespoons all-purpose flour (to thicken the sauce perfectly)
3 tablespoons unsalted butter (divided for cooking the mushrooms and finishing the sauce)
12 oz wide egg noodles (the classic, perfect vehicle for all that sauce)
Kosher salt and freshly ground black pepper (to season every layer)
Fresh parsley, chopped (for a bright, colorful garnish)

Step by Step Method

Bring a large pot of salted water to a boil for your egg noodles. Cook them according to package directions until al dente. Drain and toss with a pat of butter to keep them from sticking. Set aside.
While the water heats, brown the beef. In a large skillet or Dutch oven over medium-high heat, cook the ground beef, breaking it up with a spoon, until it’s no longer pink. This should take about 5-7 minutes. Drain off any excess grease.
Push the beef to the side of the skillet and add 1 tablespoon of butter to the empty space. Toss in the sliced mushrooms and diced onion. Cook, stirring occasionally, until the mushrooms have released their liquid and everything is golden brown and tender, about 8-10 minutes. Add the minced garlic and cook for one more minute until fragrant.
Sprinkle the flour over the beef and mushroom mixture. Stir constantly for about a minute to cook off the raw flour taste.
Slowly pour in the beef broth, stirring constantly to avoid lumps. Add the Worcestershire sauce, Dijon mustard, and smoked paprika. Bring the mixture to a simmer, then reduce the heat to low and let it cook for about 5-7 minutes, until the sauce has thickened nicely.
This is the most important step! Turn the heat off completely. Scoop a few spoonfuls of the hot sauce into the room-temperature sour cream to temper it (this prevents it from curdling). Then, stir this warmed sour cream mixture back into the main pot. Stir until the sauce is smooth and incredibly creamy.
Season generously with salt and pepper to taste. Honestly, this is where you make it your own. Give it a taste and adjust until it’s just right for you.
Serve immediately over the prepared buttered egg noodles and garnish with a generous sprinkle of fresh parsley.

Equipment Needed for Preparation

You don’t need any fancy gadgets to make this meal a success. A large skillet or Dutch oven is your main workhorse for building the stroganoff sauce. You’ll also need a large pot for boiling the noodles, a colander for draining them, and a trusty wooden spoon for stirring. A sharp knife and cutting board for prepping your mushrooms, onion, and garlic are essential. And that’s it! Simple tools for a simply delicious result.

Flavor Twists for Customization

The beauty of this Ground Beef and Mushroom Stroganoff is how easily you can make it your own. Want to lighten it up? Swap the ground beef for lean ground turkey and use Greek yogurt instead of sour cream. For a vegetarian twist, use a plant-based ground “meat” alternative and swap the beef broth for a rich mushroom broth. Craving more veggies? Stir in a couple handfuls of fresh spinach at the very end and let it wilt into the hot sauce. If you miss the depth that wine sometimes adds, a good splash of balsamic vinegar stirred in with the broth will do the trick beautifully. Feel free to get creative!

Storage Tips for Leftovers

Leftovers? They reheat like a dream! Let the stroganoff cool completely before storing it. Keep the sauce and noodles separate in airtight containers in the fridge for the best texture. It will stay fresh for 3-4 days. To reheat, warm the sauce gently in a saucepan over low heat, stirring occasionally. If it seems too thick, add a splash of broth or water to loosen it up. You can microwave it, but do it in short bursts and stir well each time to ensure even heating. I don’t recommend freezing the creamy sauce, as the dairy can separate when thawed, but you can freeze the cooked ground beef and mushroom base (before adding the sour cream) for up to 3 months.

Serving Ideas & Pairings

This dish is a complete meal all on its own, but a few simple sides can turn it into a real feast. A crisp, simple green salad with a tangy vinaigrette helps cut through the richness of the creamy sauce. Some roasted asparagus or garlicky green beans are fantastic healthy dinner ideas for pairing. And you can never go wrong with a thick, crusty slice of garlic bread for soaking up every last bit of that delicious sauce. For a drink, a simple glass of iced tea or even a cold glass of milk is the perfect match.

Doneness Test for Perfect Results

The key to perfect Ground Beef and Mushroom Stroganoff is all in the details. Your beef should be thoroughly cooked with no pink left before you move on. The mushrooms are done when they’ve shrunk down, released their water, and have a beautiful golden-brown color. The sauce is perfectly thickened when it coats the back of your spoon nicely. If you draw a line through the sauce on the spoon, the line should hold its shape for a second. And finally, always, always temper your sour cream! Adding it to a too-hot pot will cause it to curdle. Taking it off the heat first ensures a silky, smooth, restaurant-quality sauce every single time.

FAQs About Ground Beef and Mushroom Stroganoff

Can I make this recipe ahead of time? Absolutely! You can brown the beef and sauté the mushrooms and onions ahead of time. Store them in the fridge, then when you’re ready to eat, just pick up from the step where you add the flour and broth. This makes it one of the easiest weeknight dinners to get on the table fast.
What’s the best substitute for sour cream? Plain Greek yogurt is a great healthy swap. For a dairy-free version, a plain, unsweetened coconut yogurt or even a cashew cream can work well. The flavor will be slightly different, but still delicious.
My sauce is too thin. How can I thicken it? No worries! Mix a tablespoon of cornstarch with two tablespoons of cold water to make a slurry. Stir this into your simmering sauce and let it cook for a minute or two. It will thicken up right away.
Is this one of those cheap dinners for a family? You bet it is! Ground beef and egg noodles are incredibly affordable, and a single pound of beef stretches to feed a whole family when paired with all the other ingredients. It’s a budget-friendly classic for a reason.