Ingredients
Equipment
Method
Brown the beef
- Heat a large skillet over medium-high heat, add the ground beef, and break it apart as it browns until no longer pink. Drain excess fat and leave the browned bits in the pan for flavor.
Cook aromatics and mushrooms
- Add the diced onion and sliced mushrooms and cook for 5 minutes, stirring occasionally, until softened and lightly browned. Add the minced garlic and cook 1 minute, stirring constantly to avoid burning.
Thicken with flour
- Sprinkle the flour over the meat mixture and stir to coat all the ingredients, cooking for 1 minute. The mixture should look slightly paste-like as it thickens.
Build the stroganoff sauce
- Pour in the beef broth and Worcestershire sauce, stirring to deglaze the pan and scrape up browned bits. Add the Dijon mustard and stir until smooth.
Simmer and finish creamy
- Simmer the sauce for 8–10 minutes until it thickens to a gravy-like consistency. Remove from the heat and stir in the sour cream until fully combined and creamy (no curdling).
Combine and serve
- Toss the stroganoff sauce with the cooked wide egg noodles until the noodles are evenly coated. Season with salt and black pepper, then serve topped with fresh parsley and a visible creamy finish.
Notes
Pro tip: drain excess fat after browning so the sauce stays rich but not greasy. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stove with a splash of broth or water to loosen the sauce. Freezing is not recommended because sour cream can break during thawing. For a lighter option, use low-fat sour cream and choose lean ground beef (at least 90% lean) to reduce calories while keeping the creamy texture.