How do you get classic beef stroganoff on the dinner table in under an hour? Use ground beef instead of cubed steak. Ground beef cooks in a fraction of the time but is just as delicious in a creamy sauce with mushrooms and served over whole-wheat noodles.

Carolyn Casner
Source:, June 2018


Recipe Summary

35 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large skillet over medium-high heat. Add mushrooms, onion, garlic, salt and pepper; cook, stirring, until softened, about 5 minutes. Add beef and continue cooking, breaking it up with a wooden spoon, until no longer pink, about 5 minutes more. Add 1 cup broth and Worcestershire; bring to a boil. Whisk the remaining 1/2 cup broth and flour together in a small bowl. Add to the pan and cook, stirring, until thickened, about 1 minute longer. Remove from heat and stir in sour cream.

  • Meanwhile, bring a large saucepan of water to a boil. Add noodles and cook according to package directions, about 8 minutes. Drain and serve with the stroganoff. Sprinkle with parsley, if desired.


To make ahead: Prepare stroganoff through Step 1 and refrigerate for up to 2 days. Reheat on the stovetop or in the microwave.

Nutrition Facts

536 calories; protein 33.5g 67% DV; carbohydrates 42.6g 14% DV; exchange other carbs 3; dietary fiber 5.3g 21% DV; sugars 5.7g; fat 23.3g 36% DV; saturated fat 7.9g 40% DV; cholesterol 89.7mg 30% DV; vitamin a iu 128.1IU 3% DV; vitamin c 4.8mg 8% DV; folate 40.2mcg 10% DV; calcium 55.5mg 6% DV; iron 3.6mg 20% DV; magnesium 37.1mg 13% DV; potassium 758.2mg 21% DV; sodium 450.8mg 18% DV; thiamin 0.2mg 19% DV.

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Made with ground (sale) veal and substituted fat-free yogurt for the sour cream - this was good but a bit bland. Read More