Ground beef stroganoff is a creamy, comforting meal made with savory ground beef, mushrooms, and wide egg noodles tossed in a rich, flavorful sauce. This easy recipe comes together quickly—about 30–40 minutes—and uses pantry staples. It’s a cozy weeknight dinner that’s hearty enough for the whole family.
The creamy mushroom stroganoff sauce gives this dish its comforting character. Instead of traditional sour cream, full-fat Greek yogurt is used for a silky texture with a pleasant tang. Using ground beef speeds up the process compared with sliced beef, while still delivering plenty of savory flavor. The method is straightforward: brown the beef to build depth, sauté mushrooms and onion until they start to caramelize, then add garlic, tomato paste and a splash of wine to deglaze the pan. Beef broth, Worcestershire sauce and Dijon bring savory balance, and after the sauce reduces slightly the yogurt and parsley are stirred in off the heat. Finally, the cooked egg noodles are tossed into the sauce so they soak up the flavor.
Key Ingredients
- Ground beef: Use 80/20 for best flavor and mouthfeel; ground turkey, chicken or bison can substitute.
- Mushrooms: Cremini, baby bella or white mushrooms add an earthy depth.
- Tomato paste: Briefly caramelizing tomato paste adds concentrated umami.
- Wine: A splash of dry red or white wine deglazes the pan and deepens flavor; replace with extra beef broth if avoiding alcohol.
- Beef broth: Builds a savory base; chicken broth can be used if needed.
- Dijon mustard: Adds a bright, tangy note that balances richness.
- Greek yogurt: Full-fat Greek yogurt yields a creamy, slightly tangy sauce; sour cream or crème fraîche can also be used.
- Egg noodles: Wide egg noodles are traditional and hold the sauce well; pappardelle, rotini or gluten-free noodles can work too.
Instructions
Step 1
Cook the egg noodles according to package directions until al dente. Drain and set aside. Heat olive oil in a large skillet over medium heat. Add the ground beef with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Cook 5–7 minutes, breaking the meat up, until browned and cooked through. Transfer the beef to a plate and set aside.
Step 2
Add the diced onion and sliced mushrooms to the skillet. Cook 4–5 minutes, stirring occasionally, until the mushrooms release their liquid and brown at the edges and the onion is soft and translucent.
Step 3
Stir in garlic, paprika and tomato paste and cook 30–60 seconds until the tomato paste darkens and becomes fragrant. Pour in the wine and deglaze the pan, scraping up browned bits. Let the wine simmer 2–3 minutes to reduce slightly.
Step 4
Add Worcestershire sauce and beef broth, then stir in Dijon mustard, the remaining salt and pepper, and the cooked ground beef. Bring to a gentle simmer, reduce heat to medium-low, and cook 5–7 minutes until the sauce thickens enough to coat the back of a spoon.
Step 5
Remove the skillet from the heat and stir in the Greek yogurt and chopped parsley until the sauce is smooth and creamy. Add the cooked egg noodles and toss to coat. Taste and adjust seasoning. Serve warm, garnished with additional parsley if desired.
Sarah’s Top Tips
- Brown the beef well. Proper browning adds deep, savory notes from caramelized edges.
- Caramelize the tomato paste. Cooking the paste briefly removes raw acidity and adds richness.
- Add yogurt off the heat. Stirring yogurt in after removing from heat prevents curdling and keeps the sauce smooth.
- Simmer until slightly thickened. Let the sauce reduce a few minutes so it coats the noodles without being gluey.
Serving Suggestions
Keep sides simple so the creamy stroganoff remains the focus. Roasted broccoli, crispy green beans, or buttered peas add texture and balance to the richness. Crusty bread is great for sopping up extra sauce, and a crisp arugula or mixed greens salad provides a fresh contrast.
Storage & Reheating
Fridge: Store leftovers in an airtight container for 3–4 days.
Freezer: Freeze cooled stroganoff in a freezer-safe container for up to 2 months. Dairy may separate slightly; thaw overnight in the refrigerator before reheating.
Reheating: Warm gently on the stovetop over medium-low, stirring often. Add a splash of beef broth or milk to loosen the sauce and restore a creamy texture.
Did you make this recipe? Leave a rating and a comment below — I’d love to hear how it turned out!
Easy Ground Beef Stroganoff
Ingredients
- 8 ounces wide egg noodles
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 8 ounces cremini or white mushrooms, sliced
- 1 tablespoon Worcestershire sauce
- 1 cup dry red or white wine (or extra beef broth)
- 1 cup beef broth
- 1 teaspoon Dijon mustard
- 1 cup full-fat Greek yogurt
- 2 tablespoons chopped fresh parsley, plus more for serving
Instructions
- Cook the egg noodles according to package directions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium. Add ground beef, ½ teaspoon salt and ¼ teaspoon pepper. Cook 5–7 minutes until browned. Remove and set aside.
- Add diced onion and sliced mushrooms to the skillet. Cook 4–5 minutes until the mushrooms release their liquid and begin to brown.
- Stir in garlic, paprika and tomato paste; cook 30–60 seconds until fragrant. Add wine and deglaze the pan, simmering 2–3 minutes to reduce.
- Pour in Worcestershire sauce and beef broth, then stir in Dijon mustard, remaining salt and pepper, and the cooked beef. Simmer 5–7 minutes until the sauce thickens slightly.
- Remove from heat and stir in Greek yogurt and chopped parsley until smooth.
- Add the cooked egg noodles and toss to coat. Taste and adjust seasoning.
- Serve warm, topped with extra parsley if desired.
Sarah’s Tips
- Salt the pasta water well. It seasons the noodles from the inside.
- Slice mushrooms evenly. Uniform slices brown and cook at the same rate.
- Don’t overcook the noodles. Keep them slightly firm so they hold up when tossed with sauce.
- Add noodles just before serving. This prevents them from soaking up too much sauce if the dish sits.
- A squeeze of lemon at the end can brighten the sauce if you want extra acidity.
Tools I Use for This Recipe
- Large pot or Dutch oven
Nutrition (per serving, approximate)
Nutritional information is an estimate and will vary by ingredients and portion sizes.
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