Can I use a different cut of meat?

Absolutely. The beauty of this recipe is flexibility. Ground beef offers speed and comfort, but you could use thinly sliced stew meat or even tender cuts like sirloin if you prefer a more substantial texture. If you use larger cuts, brown them and then slow cook until tender.

Can I make this dairy-free or lighter?

Yes. Substitute plain dairy-free yogurt or a cream alternative for the sour cream, but add it at the end and keep the heat low to avoid separation. Use olive oil instead of butter and low-sodium broth to keep the flavors lighter.

How long does it keep in the refrigerator?

Stored in an airtight container, Ground Beef Stroganoff will keep for up to 3 days in the refrigerator. Freeze for up to 2 months, though fresh pasta textures can soften after freezing and thawing.

Can I prepare parts of this ahead of time?

You can brown the beef and sauté the onions a day ahead, then store them separately in the refrigerator. When ready to serve, assemble the sauce and add the sour cream at the end. This approach saves time on busy evenings while keeping the flavors fresh.

What is the best way to thicken the sauce without flour?

A cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) works beautifully. Stir it into the simmering sauce and cook for a few minutes until it thickens. Alternatively, reduce the sauce gently to concentrate the flavors.

Easy Ground Beef Stroganoff Dinner Recipe 2026

Description

A comforting and easy-to-make dish featuring savory ground beef in a creamy sauce served over tender egg noodles, perfect for family gatherings or weeknight dinners.

Ingredients

Scale

1 pound ground beef
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 cup beef broth
1 tablespoon flour (optional, for thickening)
1 cup sour cream
1 tablespoon fresh parsley, chopped (for garnish)
Salt and pepper, to taste
8 oz egg noodles (or pasta of your choice)
1 tablespoon butter (for pasta)

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Instructions

Bring a large pot of salted water to a boil and cook the egg noodles according to the package instructions. Drain and set aside, tossing with 1 tablespoon of butter to prevent sticking.
In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook, breaking it up, until browned and fully cooked, about 5 to 7 minutes. Drain excess fat if necessary.
Add the chopped onion to the skillet and cook until softened, about 3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the Worcestershire sauce, Dijon mustard, and beef broth. If desired, sprinkle the flour over the mixture and stir to combine. Let the sauce simmer for 3 to 5 minutes, allowing it to thicken slightly.
Lower the heat and stir in the sour cream. Cook for an additional 2 minutes, ensuring the sauce is smooth and creamy. Season with salt and pepper to taste.
Add the cooked egg noodles to the skillet and toss them in the creamy beef mixture until well coated. Let everything heat through for another 2 minutes.
Garnish with freshly chopped parsley and serve immediately.

Notes

For a gluten-free version, swap the flour for a gluten-free thickener and use gluten-free pasta. Substitute low-sodium broth for a lighter flavor and full-fat sour cream for creaminess.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 400mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 15g
Cholesterol: 30mg