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Cozy Ground Beef Stroganoff Recipe for Chilly Nights

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This quick and easy ground beef stroganoff is the ultimate comfort food for chilly nights. With a rich, creamy sauce, tender mushrooms, and savory ground beef, it’s a guaranteed crowd-pleaser that comes together in about 30 minutes.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20 recommended)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 8 ounces cremini mushrooms, sliced
  • 2 tablespoons all-purpose flour
  • 1 ½ cups beef broth (low-sodium preferred)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • ½ teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • ¾ cup sour cream (full-fat, room temperature)
  • 8 ounces wide egg noodles
  • Fresh parsley, chopped, for garnish (optional)

Instructions

  1. Cook the egg noodles: Bring a large pot of generously salted water to a rolling boil. Add the egg noodles and cook according to package directions until al dente. Before draining, reserve about ½ cup of the starchy pasta water. Drain the noodles, toss with a little olive oil to prevent sticking, and set aside.
  2. Brown the beef: While the water is coming to a boil, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until well browned, about 5-7 minutes. Use a slotted spoon to transfer the beef to a plate and set aside. Leave the rendered fat in the pan (about 1-2 tablespoons).
  3. Sauté the aromatics and mushrooms: Reduce the heat to medium. Add the diced onion to the same pan and cook for 3-4 minutes until translucent. Add the minced garlic and cook for 30 seconds until fragrant. Add the sliced mushrooms, spread them in an even layer, and let them cook undisturbed for 3-4 minutes to get a deep golden-brown sear. Stir and cook for another 2-3 minutes until they’ve released their liquid and it’s mostly evaporated. Season lightly with salt and pepper.
  4. Make the roux: Sprinkle the 2 tablespoons of flour over the cooked mushrooms and onions. Stir constantly for about 1 minute to cook out the raw flour taste. The mixture will look pasty and dry.
  5. Build the sauce: Slowly pour in the beef broth while whisking vigorously to prevent lumps. Add the Worcestershire sauce, Dijon mustard, and smoked paprika. Stir and bring to a gentle simmer. Cook for 2-3 minutes, stirring occasionally, until the sauce has thickened slightly and coats the back of a spoon.
  6. Combine and finish: Return the browned ground beef to the skillet along with any accumulated juices. Stir to combine. Reduce the heat to low. In a small bowl, whisk together the sour cream with about 2 tablespoons of the reserved pasta water to temper it. Pour the sour cream mixture into the skillet and stir gently until fully incorporated and the sauce is creamy and tan. Taste and adjust seasoning with more salt and pepper as needed.
  7. Serve immediately: Add the cooked egg noodles to the skillet with the stroganoff sauce, or serve the stroganoff over a bed of noodles in individual bowls. Toss gently to coat the noodles. Garnish with fresh parsley and an extra crack of black pepper. Serve hot.

Notes

For best results, don’t crowd the pan when browning beef and mushrooms to ensure a good sear. Let mushrooms get dark brown for maximum flavor. Toast the flour for a full minute to avoid a raw flour taste. Temper the sour cream with warm pasta water to prevent curdling. Serve immediately for the creamiest texture. Leftovers can be stored in the refrigerator for up to 3 days; reheat gently over low heat with a splash of broth.

Nutrition

Keywords: ground beef stroganoff, easy stroganoff, creamy stroganoff, mushroom stroganoff, comfort food, weeknight dinner, cozy dinner

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