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Ground Beef Stroganoff

Course Main Course
Cuisine American
Servings 4 Servings


  • 1 Tbsp Olive Oil
  • 1 Pound Lean Ground Beef
  • 4 Cups Beef Broth
  • 12 Ounces Baby Bella Mushrooms stems trimmed and sliced
  • 3 Tbsp Flour
  • 2 Tbsp Salted Butter
  • 1 Large Yellow Onion Chopped
  • 4 Cloves of Garlic Minced
  • 1 Tbsp Worcestershire Sauce
  • 1 Tsp Onion Powder
  • 1 Tsp Paprika
  • ½ Tsp Salt or to taste
  • ½ Tsp Fresh Cracked Ground Pepper or to taste
  • ¼ Tsp Ground Mustard Powder
  • 1 Tbsp Better than Bouillon Beef Base
  • 10 Ounces Dry Egg Noodles
  • 4 Ounces Cream Cheese softened and chopped into cubes
  • ½ Cup Sour Cream leave out while cooking to bring to room temp
  • Fresh Parsley chopped for garnish


  • In a large Dutch Oven over medium heat, heat olive oil and add ground beef. Cook until no longer pink and starting to brown. Drain grease before adding additional ingredients.
  • Add 2 Tbsp butter, Worcestershire Sauce, sliced mushrooms, chopped onion, minced garlic, and saute, stirring frequently until onions are soft (about 6-7 minutes). Add Onion Powder, Paprika, Salt, Pepper, Mustard Powder, and stir well. Cook for an additional 2 minutes.
  • Add flour to mixture and stir to coat the mixture. Add beef broth and Better than Bouillon Beef Base and stir well, making sure to scrape the bottom of the pan to get all of the cooked bits off the bottom. Add Egg noodles and stir well.
  • Turn heat to Medium-Low, cover and let simmer 8-10 minutes or until pasta is tender.
  • Remove the Dutch Oven from heat. Add sour cream and cream cheese, stir well to incorporate.
  • Sprinkle rough chopped parsley over the top and serve.
Keyword Ground Beef