Ground Beef Stroganoff is a delicious, quick and easy version of the classic, loaded with garlicky mushrooms and finished off with a silky sour cream sauce!
Cook Time: 25 minutes  Total Time: 25 minutes  Servings4 to 6 servings


  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon butter
  • 12 ounces fresh white mushrooms cleaned and sliced
  • 3 large cloves garlic minced
  • Salt and freshly ground black pepper to taste
  • 1 pound ground beef
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon Worcestershire sauce
  • 3 tablespoons flour
  • 2 cups beef broth
  • 1 cup sour cream
  • 1/4 cup fresh chopped parsley divided
  • Cooked egg noodles for serving


  1. Set a large pot or Dutch oven over medium high heat. Add the olive oil and butter until melted; swirl the pan. Add the mushrooms and garlic and sauté, stirring occasionally, for 5 to 8 minutes or until the liquid has evaporated. Season with salt and pepper to taste, and transfer to a bowl or plate; set aside.
  2. Return the pot to the heat and add the ground beef. Cook until no longer pink, breaking apart and stirring as the meat cooks; drain the grease. Reduce the heat to medium and stir in the garlic powder, onion powder, and Worcestershire sauce. Sprinkle the flour over the beef and cook for 1 minute, stirring continuously. Add the beef broth to the pot, stir to combine, bring to a boil, and reduce to a simmer. Cook for 5 minutes or until thickened. Add the mushrooms back to the pot along with the sour cream and half of the parsley. Stir to combine, adjust the salt and pepper to taste, and cook for a few more minutes until heated through.
  3. Serve over hot egg noodles garnished with additional chopped parsley.

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