Ground Beef Stroganoff

Name: Ground Beef Stroganoff with Egg Noodles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb ground beef; 1 onion, chopped; 8 oz egg noodles; 2 cloves garlic, minced; 8 oz mushrooms, sliced; 1 cup sour cream; 1/4 cup reserved pasta water (optional); salt, to taste; black pepper, to taste

This ground beef stroganoff combines seasoned ground beef, sautéed mushrooms and onions, and a rich sour cream sauce served over egg noodles—a faster, budget-friendly take on the classic that comes together in under 30 minutes.

🌍American 🏷️Beef stroganoff 🏷️Ground beef 🏷️Pasta 🏷️Egg noodles Mushrooms

🏷️

🏷️Sour cream

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milanarussianwifeonTikTok

Total

30 min

Servings

4

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok · by milanarussianwife

-0:00

milanarussianwifeonTikTok

Ingredients

1 lb ground beef
1 onion, chopped
8 oz egg noodles
2 cloves garlic, minced
8 oz mushrooms, sliced
1 cup sour cream
1/4 cup reserved pasta water (optional)optional
salt, to taste
black pepper, to taste

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Instructions

1
In a large skillet, brown the ground beef over medium heat.
2
While the beef is cooking, chop the onion.
3
Once the beef is browned, drain off any excess grease.
4
Add the chopped onion to the skillet with the beef and cook until softened.
5
Meanwhile, bring a pot of water to a boil and cook the egg noodles according to package directions until al dente, about 5 minutes. Before draining, reserve about 1/4 cup of the pasta water.
6
Mince the garlic and add it to the skillet with the beef and onions.
7
Slice the mushrooms and add them to the skillet. Cook until the mushrooms are tender and have released their liquid.
8
Stir in the sour cream until well combined.
9
If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
10
Season with salt and a generous amount of black pepper to taste.
11
Add the cooked and drained noodles to the skillet.
12
Mix everything together until the noodles are fully coated in the sauce.
13
Serve hot and enjoy.

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Tips & Notes

Pro tips

Brown the ground beef fully and break it into small, even pieces for better sauce coating and texture.
Slice mushrooms uniformly so they cook evenly; don't skip sautéing them separately to develop deep flavor.
Let the pan cool slightly after cooking the meat before adding sour cream to prevent curdling.
Stir in sour cream off-heat, then warm through gently on low—high heat will break the emulsion.

Substitutions

Sour cream → Greek yogurt or crème fraîche (slightly tangier; use 1:1)
Ground beef → ground turkey or ground lamb (adjust cooking fat if needed)
Egg noodles → egg pasta, pappardelle, or mashed potatoes (stroganoff is sauce-forward)
Mushrooms → cremini, portobello, or porcini (dried porcini adds earthiness; reconstitute first)

Storage & make-ahead

Store cooled stroganoff (sauce and noodles separate if possible) in an airtight container up to 3 days; reheat gently on the stovetop with a splash of broth or sour cream to restore creaminess.

Common Questions

Can I use ground turkey or chicken instead of beef?

Yes. Ground turkey or chicken will work, though they're leaner; add a tablespoon of butter or olive oil to the pan to prevent drying out.

Can I make this ahead?

Prepare the beef and mushroom mixture up to 2 days ahead; refrigerate separately from the noodles. Reheat gently, then stir in fresh sour cream just before serving to avoid curdling.