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Easy Creamy Ground Beef Stroganoff Skillet Recipe

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This Easy Creamy Ground Beef Stroganoff Skillet is a rich, comforting one-pan dinner that comes together in about 30 minutes. It’s the perfect weeknight meal with simple ingredients and a secret technique for an unbelievably creamy sauce.

Ingredients

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

Instructions

  1. Cook the egg noodles: Bring a large pot of salted water to a boil. Add 8 ounces wide egg noodles and cook according to package directions until al dente (usually 6-8 minutes). Drain and set aside. Do not rinse them—the starch helps the sauce cling.
  2. Brown the beef: While the noodles cook, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 pound ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink (about 5-6 minutes). Use a slotted spoon to transfer the beef to a plate, leaving about 1 tablespoon of drippings in the pan.
  3. Sauté the aromatics: Reduce heat to medium. Add the diced onion to the skillet and cook for 2-3 minutes until softened. Add the sliced mushrooms and cook for another 4-5 minutes, stirring occasionally, until they release their liquid and start to brown. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Make the roux: Sprinkle 2 tablespoons all-purpose flour over the mushroom mixture. Stir constantly for 1-2 minutes until the flour is fully incorporated and slightly golden.
  5. Build the sauce: Slowly pour in 1 cup beef broth while stirring continuously. Add 1 tablespoon Worcestershire sauce, 1 teaspoon Dijon mustard, and 1/2 teaspoon smoked paprika. Bring to a simmer and cook for 2-3 minutes until the sauce thickens slightly.
  6. Temper the sour cream: In a small bowl, add about 1/2 cup of the hot sauce from the skillet to 1 cup sour cream. Whisk until smooth. Then, pour the tempered sour cream mixture back into the skillet. Stir gently to combine.
  7. Combine everything: Return the cooked ground beef to the skillet. Add the drained egg noodles. Stir gently until everything is coated in the creamy sauce. Season with salt and black pepper to taste.
  8. Serve immediately: Garnish with fresh parsley and extra cracked black pepper if desired. Best enjoyed hot.

Notes

Temper the sour cream to prevent curdling. Don’t rush the mushrooms—let them brown for deeper flavor. Season as you go for layers of flavor. Use wide egg noodles for best sauce adherence. Cook noodles al dente as they will continue to cook in the hot sauce.

Nutrition

Keywords: ground beef stroganoff, creamy stroganoff, easy stroganoff, one-pan dinner, weeknight dinner, comfort food, egg noodles, sour cream, mushroom stroganoff

Find it online: https://sweetstirring.com/easy-creamy-ground-beef-stroganoff-skillet-recipe/