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Easy Ground Beef Stroganoff: A Kid-Approved Dinner

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This easy ground beef stroganoff is a quick, budget-friendly weeknight dinner that comes together in about 30 minutes. Creamy sauce, tender beef, and soft noodles make it a kid-approved comfort food that feels like a hug in a bowl.

Ingredients

Scale
  • 1 pound ground beef (80/20 works best)
  • 8 ounces cremini mushrooms, sliced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth (low-sodium preferred)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon paprika (smoked paprika recommended)
  • 1/2 cup sour cream (full-fat, room temperature)
  • 12 ounces egg noodles (wide or medium)
  • 2 tablespoons butter
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish, optional)

Instructions

  1. Cook the egg noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions until al dente, about 6-8 minutes. Drain and set aside. Toss with a little butter if desired.
  2. Brown the ground beef: While the noodles cook, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 5-7 minutes. Leave about 1 tablespoon of fat in the pan. Transfer the cooked beef to a plate and set aside.
  3. Sauté the aromatics: Reduce heat to medium and add the butter to the same skillet. Once melted, add the diced onion and sliced mushrooms. Cook for 5-6 minutes, stirring occasionally, until mushrooms are golden and onions are translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Make the roux: Sprinkle the flour over the mushroom mixture and stir constantly for about 1 minute until it forms a thick paste.
  5. Build the sauce: Slowly pour in the beef broth while stirring continuously. Add the Worcestershire sauce, Dijon mustard, and paprika. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pan. Let simmer for 3-4 minutes until slightly thickened.
  6. Combine and finish: Return the cooked ground beef to the skillet. Stir together and let simmer for 2 minutes. Remove the skillet from the heat and let it sit for 30 seconds. Stir in the sour cream until smooth and creamy. Season with salt and pepper to taste.
  7. Serve immediately: Spoon the stroganoff over the cooked egg noodles, or mix the noodles directly into the sauce. Garnish with fresh parsley if desired.

Notes

For best results, let the sour cream come to room temperature before adding to the pan to prevent curdling. If the sauce is too thick, add a splash of beef broth or pasta water. If too thin, let it simmer a few minutes longer before adding the sour cream. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat with a splash of milk or broth.

Nutrition

Keywords: ground beef stroganoff, easy stroganoff, kid-friendly dinner, weeknight dinner, creamy pasta, comfort food, budget-friendly dinner

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