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Discover the creamiest, crowd-pleasing Beef Stroganoff recipe that’s quick to make and bursting with rich flavors. In this step-by-step tutorial, Bettye shows you how to sear juicy beef, simmer onions and mushrooms in a silky sour cream sauce, and serve it over buttery egg noodles. Perfect for weeknights or special occasions!

What you’ll learn:
Classic beef stroganoff technique with tips for tender beef
How to make a silky, tangy mushroom-onion sauce
Easy substitutions (mushrooms, dairy-free cream, GF noodles)
Time-saving tips and serving suggestions

Ingredients spotlight:
Ground Beef or tender cuts
Mushrooms, onions, garlic
Sour cream, prepared mustard or Dijon mustard, beef broth, Avocado oil, paprika, fresh parsley

Why this recipe works:
Rich flavor with balanced tang from sour cream and Mustard Creamy sauce that clings to every bite
Flexible: adjust for dairy-free or gluten-free diets

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Recipe name: The Best Beef Stroganoff Recipe
Author: Bettye Burnett
Total time 35 minutes

The Best Easy Ground Beef Stroganoff Recipe

Ingredients:
1 lb ground beef
2 tablespoons avocado oil
1 medium onion, diced
3 cloves garlic, minced
8 oz mushrooms, sliced
4 cup beef broth
1 tablespoon Worcestershire sauce
1 1/2 tablespoon Dijon or prepared mustard
1 cup sour cream (or a vegan alternative)
1 teaspoon Salt and 1 teaspoon pepper to taste
1 teaspoon paprika
Fresh parsley, chopped (for garnish)
2 cups uncooked noodles (Cooked no egg yolk noodles or rice for serving)

Instructions:

Cook the Ground Beef:
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground beef and cook, breaking it apart with a spatula or my favorite gadget, until browned and cooked through (about 5-7 minutes). Drain excess fat if necessary.

Sauté the Vegetables:
Push the cooked ground beef to one side of the skillet. Add the remaining tablespoon of oil to the empty side. Add the diced onion and cook until translucent (about 3-5 minutes). Stir in the minced garlic and cook for an additional minute until fragrant.
Add the sliced mushrooms and cook until they release their moisture and become tender (about 5-7 minutes).

Make the Sauce:
Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Stir well to combine and bring to a simmer. Allow to cook for about 5 minutes to reduce slightly.

Incorporate the Sour Cream:
Lower the heat to medium-low and stir in the sour cream until well combined. Cook for an additional minute to heat through, but do not let it boil. Taste and adjust seasoning with salt, pepper, and paprika as needed.

Serve:
Serve the ground beef stroganoff and cooked egg noodles or rice. Garnish with chopped fresh parsley.

Tips:
For a richer flavor, consider adding a splash of white wine to the sauce before adding the beef broth.
You can add frozen peas or spinach in the last few minutes of cooking for added color and nutrition.