Quick Ground Beef Stroganoff Recipe for Weeknight Dinners

My easy ground beef stroganoff combines tender ground beef, a savory herb-infused cream sauce, and perfectly cooked egg noodles for a satisfying, family-friendly meal. It’s rich in flavor yet quick to prepare—ideal for busy weeknights or a cozy dinner at home.

Easy Ground Beef Stroganoff Recipe

• Flavor. Savory ground beef, a creamy, herby sauce, and al dente egg noodles create a comforting dish that’s full of depth without a lot of fuss.
• Ease. With simple ingredients and minimal prep, this recipe comes together quickly, making it a perfect option for weeknights when you want homemade food without spending hours in the kitchen.

Ingredients for Ground Beef Stroganoff

• Extra wide egg noodles: A classic for stroganoff, though other short pastas like rigatoni, rotini, or penne work well.
• Ground beef: 85/15 is recommended; 80/20 or 90/10 are fine substitutes.
• Mushrooms: Baby Bella mushrooms are ideal—easy to slice with a great flavor.
• Onion: Finely dice (or grate) if you have picky eaters.
• Worcestershire sauce: Adds a savory, umami boost to the beef.
• Butter: For richness in the sauce and to finish the noodles.
• Garlic: Freshly minced gives the best flavor; garlic powder may be used in a pinch.
• Dried herbs: Dried thyme and ground sage give a warm, aromatic note.
• Flour: All-purpose flour thickens the sauce when cooked with butter.
• Beef broth: The base for the sauce; it helps deglaze the pan and adds depth.
• Sherry: A splash of sherry or cooking sherry provides the classic stroganoff flavor.
• Dijon mustard: Adds subtle complexity without dominating the dish.
• Sour cream: Brings tang and creaminess typical of stroganoff.
• Heavy cream: Delivers a luxurious texture; avoid substituting with milk or half-and-half for best results.

How to Make Beef Stroganoff

Cook the egg noodles according to package directions until just al dente, then toss with a little butter to coat. Heat a large sauté pan over medium-high heat. Add the ground beef with a couple pinches of salt and pepper and cook, breaking it apart with a spatula, until browned and cooked through. Remove the beef with a slotted spoon and set aside.

In the same pan (no need to wipe it clean), add the sliced mushrooms, diced onion, and Worcestershire sauce with a pinch of salt and pepper. Cook, stirring occasionally, for about 4 minutes until softened. Add butter, then stir in the garlic, thyme, and sage and cook, stirring, for about 30 seconds. Sprinkle in the flour and cook, stirring frequently, for 1 minute to remove the raw flour taste.

Slowly pour in the beef broth, scraping the browned bits from the bottom of the pan to deglaze and build flavor. Add the cooked ground beef back to the pan along with the sherry, Dijon mustard, and a pinch of salt. Bring the mixture to a simmer, then lower the heat and gently simmer for a few minutes until the sauce thickens slightly.

Remove the pan from the heat and stir in the heavy cream, followed by the sour cream. Taste and adjust seasoning with salt and pepper. Add the buttered egg noodles and toss until everything is evenly coated in the creamy sauce.

Serve garnished with fresh chopped parsley for color and brightness.

Add the noodles, toss to combine, and enjoy!

Garnish with fresh parsley and serve warm.

Tips for Making Beef Stroganoff

• Season the pasta water. Add 2–4 tablespoons of kosher salt to the boiling water before adding the pasta—this is the first chance to season the dish and it makes a big difference.
• Slice mushrooms evenly. About 1/4″ slices cook through without becoming mushy.
• Add oil if needed. If your ground beef doesn’t render much fat, add a drizzle of olive oil before sautéing the mushrooms and onions.
• Adjust noodle-to-sauce ratio. For a saucier stroganoff, use about 8 ounces of noodles; increase to 12 ounces if you prefer less sauce per bite.

Making Ground Beef Stroganoff Ahead of Time

• This stroganoff reheats very well and makes a great make-ahead meal.
• Store in the refrigerator for easy reheats during the week—perfect for quick lunches or dinners.
• Reheat gently and add a splash of broth or cream if the sauce has thickened in the fridge.

Storing Leftover Beef Stroganoff

Keep leftovers in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop over medium heat, adding a splash of broth or cream to loosen the sauce and refreshing the seasoning before serving.

Reheating Ground Beef Stroganoff

• Reheat in a saucepan over medium heat, stirring occasionally.
• Add a little broth or cream to revive the sauce’s consistency.
• Taste and adjust salt and pepper before serving.

Try these easy ground beef pasta recipes next!