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Creamy ground beef stroganoff with sliced mushrooms and egg noodles in a vintage floral casserole dish.

Beef Stroganoff

The sour cream goes in at the very end, after the skillet has stopped bubbling. That small pause keeps the mushroom-rich sauce smooth as it coats the noodles.

By Betty Lou Gardner45 minUpdated 2026-08-25

This Beef Stroganoff is creamy, savory, and wonderfully satisfying, with tender egg noodles coated in a rich mushroom and sour cream sauce! Made with simple pantry ingredients and ready in under an hour, it’s the kind of comforting weeknight supper that feels familiar, hearty, and always welcome at the table.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

The sour cream stays in the refrigerator until the very last minute. I stir it in slowly and never let the skillet boil afterward. The noodles always seem to need a little extra butter if they’ve been waiting too long, and there’s usually more paprika on top than the recipe actually calls for.

How to Make Beef Stroganoff

◆
Beef Stroganoff, preparation step 1.
01

Cook the Noodles

Boil the egg noodles until just tender, then drain and keep warm.

Beef Stroganoff, preparation step 2.
02

Brown the Beef

Cook the ground beef and onion together until the beef is browned and the onion has softened.

Beef Stroganoff, preparation step 3.
03

Build the Sauce

Add the mushrooms, beef bouillon mixture, parsley, paprika, garlic salt, and black pepper, then simmer gently.

Beef Stroganoff, preparation step 4.
04

Thicken the Sauce

Stir in a smooth flour-and-water slurry and simmer until the sauce lightly coats the back of a spoon.

05

Finish with Sour Cream

Remove the skillet from the heat and gradually stir in the sour cream until smooth and creamy.

06

Serve Hot

Spoon the stroganoff over the warm noodles and garnish with parsley and paprika if desired.

Creamy ground beef stroganoff with sliced mushrooms and egg noodles in a vintage floral casserole dish.

Beef Stroganoff

The sour cream goes in at the very end, after the skillet has stopped bubbling. That small pause keeps the mushroom-rich sauce smooth as it coats the noodles.

By Betty Lou Gardner

Prep15 minCook30 minTotal45 minDifficultyEasy
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Ingredients

Scale

Scaling note: Scaling is withheld until recipe-specific quantities, method safety, and instruction synchronization are verified.

Noodles

Stroganoff Sauce

Garnish

Instructions

  1. 8 oz egg noodles
  2. 1 lb ground beef, 1 yellow onion
  3. 6 oz mushrooms, 1 beef bouillon cube, 1¼ cups water, ½ tsp paprika, ¼ tsp garlic salt, ¼ tsp black pepper, 1 tbsp parsley
  4. 2 tbsp all-purpose flour, ¼ cup water
  5. 1 cup full-fat sour cream, salt to taste
  6. Remaining 1 tbsp parsley, paprika

Nutrition (Approximate Per Serving)

Yield

6 servings — Serving size: about 1½ cups with noodles

Some ingredients could not be modeled and may meaningfully change the totals. Treat these values as a rough estimate.

Calories
440
Carbohydrates
33 g
Protein
20 g
Fat
24.5 g
Saturated Fat
10.5 g
Cholesterol
110 mg
Sodium
330 mg
Fiber
2 g
Total Sugars
3 g

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Betty Lou Gardner

Betty Lou Gardner

Betty Lou Gardner’s family recipes are preserved in Granny’s Recipe Box.

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