Ground Beef Stroganoff

An easy version of the classic Russian beef stroganoff! A satisfying beef and mushroom recipe that will surely please everyone in the family. And the best part is this is a one-skillet ground beef stroganoff recipe. Yay, less cleanup!

Prep Time15

Cook Time25

Course: Main Course

Cuisine: American

Servings: servings

Calories: 419kcal

Ingredients

1 tablespoon olive oil
8 oz. white button mushrooms sliced
2 tablespoon butter
1 lb. ground beef
½ onion diced
1 teaspoon whole-grain mustard optional
2 teaspoon garlic powder
3 tablespoon flour
¼ cup white wine or water
4 cups beef broth or stock
1 teaspoon kosher salt
½ teaspoon pepper
4 cups dry egg noodles
½ cup sour cream
1 to 2 tablespoon freshly chopped parsley optional

Instructions

Add the olive oil to a large skillet (that has a lid) and sauté the mushrooms over medium heat, until browned, about 8- to 10 minutes. Don't cover or stir too much so they get caramelized. Remove mushrooms from skillet to a plate.
Return the skillet to the stovetop and melt the butter. Add the ground beef, onion, mustard, and garlic powder and cook until the ground beef is broken up and cooked through. Drain any fat and return the skillet to the stove top.
Stir in the flour until thick, about 1 to 2 minutes. Add the wine or water into the pan and stir, scraping any browned bits from the bottom of the pan, and cook until evaporated.
Gradually stir in the beef broth, salt, and pepper. Bring the mixture to a boil and add the egg noodles. Reduce heat to a simmer and cover. Stir often until noodles are tender, about 8 to 10 minutes. Return the mushrooms to the skillet and stir to combine.
In a small bowl, whisk sour cream with a little liquid from the pan. Add to the skillet and stir. Don't boil or the sour cream could break.
Taste, add salt if needed, and serve.

Notes

Feel free to add more sour cream if desired.
If the beef stroganoff is too liquidy, simmer on low heat with the lid off until thickened.
If your beef stroganoff is too thick, add a bit of water.
You can also substitute the cubed sirloin, cubed chicken or ground chicken for the ground beef.

Crock‑Pot Instructions

Place beef, mushrooms, onions in the bottom of your slow cooker. Sprinkle the salt and pepper. Whisk together the garlic powder, mustard, beef stock, wine, salt and pepper. Pour this mixture on top of the meat and vegetables and stir to combine.
Cover and cook on high for 3 – 4 hours or low for 6-7 hours, or until the beef is tender.
Mix together the flour and a little water. Remove the lid of the slow cooker and stir in the mixture. Cover and cook for 20 more minutes.
In a small bowl, whisk sour cream with a little liquid from the slow cooker until smooth. Add to Slow Cooker and stir to combine. Keep lid off and let it warm through (don’t boil) or the sour cream could break.
Remove the lid and stir in sour cream, mixing until incorporated and smooth.
Boil the noodles according to the package directions. Drain and stir the noodles into the stroganoff mixture
Taste and add salt if needed. Garnish with parsley if desired. Serve warm.

Instant Pot Instructions:

Set Instant Pot to Sauté. Add butter, mushrooms and garlic powder; sauté until mushrooms soften
Add 1 tablespoon olive oil and stir in the onion and cook until translucent.
Push veggies to one side, add beef, season with salt an pepper, and brown, breaking it up with a spoon.
Sprinkle flour over meat/veggies, stir and cook 1 min to remove raw flour taste.
Pour in white wine or water, scraping up any browned bits from the bottom.
Stir in broth, mustard (if using), then cancel Sauté.
Add noodles & pressure cook
- Layer 4 cups dry egg noodles evenly—do not stir (they’ll submerge as you close the lid).
- Lock lid, seal vent, select Pressure Cook (High) for 5 minutes.
Release & finish
- Perform a Quick Release once the cook time ends.
- In a small bowl, whisk sour cream with a little liquid from the Instant Pot until smooth. Open lid, stir in sour cream until silky (do not boil).
Garnish & serve
- Taste and add salt or pepper as needed.
- Sprinkle chopped parsley on top.

Plate immediately—enjoy your creamy, hands‑off beef stroganoff!

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