Recipes

Ground Beef Stroganoff

by Cory Armstead.
October 14, 2026
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When I’m craving something rich and comforting, this ground beef stroganoff is a great way to bring it all together. I’m combining seasoned ground beef, sautéed baby bella mushrooms, and a creamy sauce with beef stock, mushroom stock, sour cream, and Dijon mustard. Serve it over buttery egg noodles and finish with green onions.

Ingredients:

0.5x
1x
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For the Egg Noodles & Ground Beef
  •   egg noodles
  •   ghee
  •   ground beef (80/20)
  •   kosher salt
  •   black pepper
 
For the Creamy Mushroom Stroganoff Sauce
  •   olive oil
  •   baby bella mushrooms
  •   onion (diced)
  •   garlic (sliced)
  •   1/2 cup beef stock
  •   1/2 cup mushroom stock
  •   heavy cream
  •   sour cream
  •   Worcestershire sauce
  •   cornstarch slurry
  •   Dijon mustard
  •   1/2 stick salted butter (for finishing)
  •   green onions (for finishing)
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Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

  1. Cook the egg noodles according to their package directions. Drain and set aside.
  2. Heat the ghee in a large skillet. Add the 80/20 ground beef and season with kosher salt and black pepper. Cook until browned and fully cooked, then remove the beef from the skillet.
  3. Add the olive oil to the skillet. Sauté the baby bella mushrooms, diced onion, and sliced garlic until the vegetables soften and the mushrooms begin to brown.
  4. Pour in ½ cup beef stock and ½ cup mushroom stock. Stir to combine with the vegetables.
  5. Add the heavy cream, sour cream, and Worcestershire sauce. Stir over gentle heat until incorporated.
  6. Stir in the cornstarch slurry and continue cooking until the sauce thickens.
  7. Return the ground beef to the skillet and add the Dijon mustard. Stir everything together and heat through.
  8. Toss the cooked egg noodles with ½ stick salted butter until coated.
  9. Serve the creamy beef and mushroom mixture over the buttered egg noodles. Finish with green onions.

My Tip:
Keep the heat gentle once you add the sour cream, and stir until the sauce is smooth. If the sauce gets too thick, loosen it with a little additional stock.

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