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Close-up of curly wide egg noodles thickly coated in a light-brown savory cream sauce with ground beef and vibrant green parsley.

Ground Beef Stroganoff: A Creamy Skillet Comfort Classic

A rich, savory, and incredibly easy Ground Beef Stroganoff recipe featuring tender curly egg noodles coated in a thick, light-brown sour cream sauce, garnished beautifully with fresh vibrant parsley.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Russian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Ground Beef Stroganoff Ingredients
  • 1 lb (450g) lean ground beef (80/20) Crumbled
  • 8 oz (225g) wide curly egg noodles Dry
  • 1 tbsp (15g) unsalted butter
  • 1 medium (150g) yellow onion Finely diced
  • 3 cloves (15g) garlic Minced
  • 2 tbsp (16g) all-purpose flour
  • 2 cups (480ml) beef broth High quality
  • 1 tbsp (15ml) Worcestershire sauce
  • 1/2 cup (120g) sour cream Full fat, room temperature if possible
  • 1/4 cup (15g) fresh parsley Finely chopped, plus extra for garnish
  • 1 tsp (5g) kosher salt To taste
  • 1/2 tsp (2g) black pepper Freshly ground

Equipment

  • 1 Large Enameled Cast-Iron Skillet Essential for browning the beef and building the sauce.
  • 1 Large Pasta Pot For boiling the wide egg noodles.

Method
 

Step-by-Step Instructions
  1. Boil 8 oz (225g) of wide egg noodles in heavily salted water until al dente (7-8 minutes). Drain and set aside.
  2. Melt 1 tbsp (15g) butter in a large cast-iron skillet over medium-high heat. Add 1 lb (450g) ground beef, browning for 2-3 minutes. Add the diced onion and cook until the meat is fully browned and onions are softened.
  3. Stir in the minced garlic and cook for 30 seconds. Sprinkle 2 tbsp (16g) flour evenly over the mixture and stir constantly for 1-2 minutes.
  4. Gradually pour in 2 cups (480ml) beef broth and 1 tbsp (15ml) Worcestershire sauce, scraping the browned bits from the pan. Simmer for 5-7 minutes until the liquid reduces into a thick, light-brown sauce.
  5. Remove the skillet entirely from the heat. Vigorously stir in 1/2 cup (120g) sour cream until smooth. Fold in the cooked egg noodles until fully coated.
  6. Generously sprinkle the dish with 1/4 cup (15g) finely chopped fresh parsley. Serve immediately from the skillet.

Notes

Never boil the sour cream; removing the skillet from the heat prevents the sauce from curdling.
Do not drain the beef fat unless highly excessive, as it is needed to form the thickening roux.