Ground Beef Stroganoff, A Quick & Easy Weeknight Meal



  • 1 lb ground beef
  • ½ cup onion, diced
  • 1 clove minced garlic
  • 3 tbsp butter
  • 3 tbsp flour
  • 1½ cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 can Cream of Mushroom soup
  • 1 cup sour cream
  • 1 tsp salt
  • ½ tsp pepper
  • freshly chopped parsley, for garnish
  • cooked egg noodles


  • Place a large pot of water over high heat. When water comes to a boil add a teaspoon of salt and add noodles. Cook noodles until tender. Follow directions on the package.
  • When noodles are tender, drain and set aside. Keep warm.
  • While the noodles are cooking, cook ground beef and onion over medium heat in a large skillet.
  • Break up beef into crumbles as it cooks.
  • Add minced garlic and cook for another 1-2 minutes.
  • Remove beef mixture from the skillet and drain off any excess fat. Set beef mixture aside and keep warm.
  • In the same skillet heat butter over medium heat.
  • Once butter is melted, sprinkle flour over the butter.
  • Use a whisk to combine butter and flour. Continue to stir continuously until flour begins to turn a light toasted brown in color.
  • Slowly add beef broth and Worcestershire sauce to the pan, whisking continuously until mixture is smooth and no lumps remain.
  • Continue whisking sauce as it comes to a simmer and starts to thicken.
  • Whisk in the Cream of Mushroom soup, whisking until well combined.
  • Add salt and pepper.
  • Whisk in the sour cream and continue to stir until sauce is smooth and creamy.
  • Return beef to the pan and stir to combine.
  • Continue to cook over medium heat until sauce and beef are heated through and sauce is rich and thick and creamy.
  • Spoon a generous amount of the beef sauce over a bed of noodles.
  • Garnish with freshly chopped parsley to serve.


VARIATION:  Add a 6.5 oz can of sliced mushrooms (drained) to the sauce.