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Creamy beef stroganoff served over wide egg noodles and garnished with fresh parsley

30-Minute Dinners

Creamy Ground Beef Stroganoff with Egg Noodles

Browned mushrooms, crumbled beef, and a tangy sour-cream gravy cling to wide egg noodles in this 40-minute comfort-food dinner.

Developed for DishGal · Updated 2026-08-23

Prep12 min
Cook28 min
Total40 min
Cost$3.62

Directions

  1. Cook the noodles

    Bring a large pot of salted water to a boil. Cook egg noodles until just tender according to the package. Reserve 1 cup noodle water, drain, and keep the noodles warm.

  2. Brown the mushrooms

    Meanwhile, heat olive oil in a large skillet over medium-high. Spread mushrooms in one layer, season with 1/4 teaspoon salt, and cook without stirring for 3 minutes. Stir and cook 3 minutes more until browned; transfer to a plate.

  3. Brown the beef

    Add ground beef and onion to the skillet. Cook for 7 to 9 minutes, breaking the beef into small pieces, until browned and 160°F. Spoon off excess grease. Add garlic and cook for 30 seconds.

  4. Build the gravy

    Sprinkle flour over the beef and stir for 1 minute. Gradually add broth while scraping the skillet. Stir in Worcestershire, Dijon, remaining salt, and pepper. Simmer for 4 to 5 minutes until the gravy coats a spoon.

  5. Finish without curdling

    Remove the skillet from the heat. Stir 1/2 cup hot gravy into the sour cream in a small bowl, then fold that mixture back into the skillet. Return the mushrooms and toss with the noodles, loosening with reserved noodle water as needed. Finish with parsley.

Why this works

Why it worksBrowning mushrooms separately gives them color instead of letting them steam beside the beef.
Why it worksFlour cooked briefly in the skillet thickens the broth into a gravy that clings to noodles.
Why it worksTempering the sour cream off the heat prevents a grainy or split sauce.

Useful kitchen gear

Tools that make this easier.

Compare the function and specifications first; skip anything your kitchen already handles well.

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Pasta cooking in a stainless-steel pot Compare on AmazonPasta pot and colanderChoose stable handles and a size that fits the dinners you actually cook.See current options → Close-up of a stainless-steel kitchen grater Compare on AmazonFine graterUseful for citrus, hard cheese, garlic and finishing details.See current options → Metal kitchen tongs turning food over heat Compare on AmazonKitchen tongsA dependable tool for tossing, turning and serving.See current options →

Swaps & notes

Easy swaps

  • Use white button mushrooms if cremini are unavailable.
  • Greek yogurt can replace sour cream, but temper it carefully and do not boil the finished sauce.
  • Serve the stroganoff over mashed potatoes instead of noodles for a gluten-free option when using gluten-free flour.

Cook notes

  • A hot, uncrowded skillet is the difference between browned and rubbery mushrooms.
  • Full-fat sour cream is more stable in hot sauce than low-fat sour cream.
  • Keep the noodles slightly firm because they continue softening in the gravy.

Storage

Refrigerate for up to 4 days. Reheat gently over medium-low with a splash of broth, stirring often, until 165°F. Avoid boiling after the sour cream is added. Freezing is not recommended because the sauce may separate and the noodles soften.

Questions

Can I make stroganoff without mushrooms?

Yes. Skip them and cook 1 extra diced onion with the beef; the gravy will still work.

Why did my sauce split?

The sour cream was likely added to boiling liquid. Remove the skillet from heat, temper the sour cream with gravy, and keep the finished sauce below a simmer.

Can I make it ahead?

Make the beef gravy up to 2 days ahead without sour cream. Reheat gently, then temper and add sour cream before serving over freshly cooked noodles.

Creamy Ground Beef Stroganoff with Egg Noodles
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1. Cook the noodlesBring a large pot of salted water to a boil. Cook egg noodles until just tender according to the package. Reserve 1 cup noodle water, drain, and keep the noodles warm.
2. Brown the mushroomsMeanwhile, heat olive oil in a large skillet over medium-high. Spread mushrooms in one layer, season with 1/4 teaspoon salt, and cook without stirring for 3 minutes. Stir and cook 3 minutes more until browned; transfer to a plate.
3. Brown the beefAdd ground beef and onion to the skillet. Cook for 7 to 9 minutes, breaking the beef into small pieces, until browned and 160°F. Spoon off excess grease. Add garlic and cook for 30 seconds.
4. Build the gravySprinkle flour over the beef and stir for 1 minute. Gradually add broth while scraping the skillet. Stir in Worcestershire, Dijon, remaining salt, and pepper. Simmer for 4 to 5 minutes until the gravy coats a spoon.
5. Finish without curdlingRemove the skillet from the heat. Stir 1/2 cup hot gravy into the sour cream in a small bowl, then fold that mixture back into the skillet. Return the mushrooms and toss with the noodles, loosening with reserved noodle water as needed. Finish with parsley.