Ground Beef Stroganoff

Ground beef stroganoff is a quick weeknight version of the classic, with tender egg noodles in a silky sour cream sauce. The meat browns fast in a hot pan, the sauce comes together in minutes, and the whole dish is done in under 40 minutes. The key is browning the beef well to build flavor, then keeping the sour cream from breaking when it hits the heat.

Ingredients for Ground Beef Stroganoff

Ground beef is the base and cooks quickly in a single layer. Butter helps the meat brown and adds richness to the sauce. Onion and garlic build a savory foundation. Egg noodles are the traditional pasta for stroganoff, tender and broad enough to hold the sauce. Beef broth adds body and depth. Sour cream makes the sauce silky and tangy, but must be added carefully so it does not curdle. Tomato paste deepens the flavor and balances the richness. Paprika brings a subtle warmth and color. Salt, black pepper, and Worcestershire sauce round out the seasoning.

Why This Ground Beef Stroganoff Works

Browning the ground beef in a hot pan with no crowding gives it a deep, savory crust instead of steaming it gray. Breaking the meat into small pieces as it cooks exposes more surface area to the heat, so more of it browns. Once the meat is out of the pan, you deglaze with broth to lift all those browned bits from the bottom, and that concentrated flavor becomes the base of your sauce.

The sour cream goes in at the very end, off the heat, so it warms gently without splitting or becoming grainy. The noodles absorb the sauce as they finish cooking, so by the time you plate, everything is coated and tender. This method takes about 25 minutes and produces a dish that is rich but not heavy, and tastes like it took much longer than it did.

Mistakes To Avoid

Crowding the meat in the pan steams it instead of browning it. Work in two batches if your pan is small, and do not stir constantly. Let each batch sit for a minute or two so the bottom makes contact with the hot surface and browns. You will see a crust form, and that is exactly what you want.

Adding cold sour cream straight from the fridge to a hot pan breaks it, turning the sauce grainy and curdled. Bring it to room temperature first, or stir it in off the heat. Either way, do not let the sauce boil once the sour cream is in. The heat will cause it to separate and look broken.

Skipping the tomato paste or paprika leaves the sauce tasting flat and one-note. These ingredients add depth and balance the richness of the sour cream. Use them even if stroganoff seems like a simple dish.

Cooking the noodles separately and draining them completely makes them stick together and dry out. Cook them in salted water until just tender, then drain but do not rinse. Let them finish cooking in the sauce for the last minute or two so they absorb the flavors and the sauce coats every strand.

As an Amazon Associate, we earn from qualifying purchases.

Ingredients

• 1 pound ground beef
• 2 tablespoons butter
• 1 medium onion, diced
• 3 cloves garlic, minced
• 8 ounces egg noodles
• 1 1/2 cups beef broth
• 1 cup sour cream, room temperature
• 2 tablespoons tomato paste
• 1 tablespoon paprika
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Step-by-step Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the egg noodles and cook until just tender, about 7 to 8 minutes. Drain and set aside.
2. Heat the butter in a large skillet over medium-high heat until it foams, about 1 minute.
3. Add the ground beef in a single layer and let it sit for 2 minutes without stirring so it browns. Break it into small pieces, stir, and cook until no pink remains and the meat is well browned, 6 to 8 minutes total. Drain off excess fat if needed.
4. Add the diced onion to the beef and cook over medium heat, stirring often, until the onion softens, about 3 minutes.
5. Stir in the garlic and cook for 1 minute until fragrant.
6. Add the tomato paste and paprika, stir to coat the meat, and cook for 1 minute.
7. Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pan with a wooden spoon to lift any browned bits. Bring to a simmer and cook for 3 to 4 minutes.
8. Remove the pan from the heat. Stir in the sour cream until the sauce is smooth and no lumps remain. Season with salt and black pepper to taste.
9. Add the cooked noodles to the pan and gently fold them into the sauce, coating each strand. Let sit for 1 minute so the noodles absorb the sauce.
10. Divide among bowls and serve hot.