There’s just something so comforting about a creamy, savory dish that warms you from the inside out. This Ground Beef Stroganoff with Mushrooms Recipe hits all those cozy notes with tender beef, earthy mushrooms, and a luscious sauce that clings perfectly to egg noodles. Trust me, once you make this, it’ll become one of those meals you turn to again and again.

A large black pan filled with creamy noodles mixed with slices of brown mushrooms and small chunks of browned meat, all covered in a thick light beige sauce. The noodles are twisted and soft, scattered evenly throughout the pan. Small green parsley leaves are sprinkled over the top, adding bits of fresh color. A wooden-handled spoon is stuck into the noodles, ready for serving. The pan rests on a white marbled surface with some parsley pieces scattered around. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Ground Beef Stroganoff with Mushrooms Recipe
Top Tip
How to Serve Ground Beef Stroganoff with Mushrooms Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Ground Beef Stroganoff with Mushrooms Recipe

Why You'll Love This Recipe

What makes this Ground Beef Stroganoff with Mushrooms Recipe stand out for me is how it balances simple ingredients to create such a rich, comforting flavor experience. It’s just the kind of homemade dish that feels fancy enough for company but is totally doable for a weeknight dinner.

Simple Ingredients: Uses everyday pantry staples and fresh mushrooms that add depth and texture.
Flavor-Packed Sauce: Cream cheese and sour cream create this beautiful silkiness that’s irresistible.
Customizable: You can easily tweak the veggies, spices, or base protein to suit your taste.
Comfort Food Classic: Hearty, warm, and soul-satisfying—a true crowd-pleaser for all seasons.

A large bowl filled with creamy pasta that has a base layer of wide, flat noodles in pale yellow. Mixed in are browned pieces of ground meat and cooked mushroom slices in dark brown with a shiny texture. The dish is coated in a light beige creamy sauce, sprinkled with small green parsley garnishes on top. A gold spoon is placed inside the bowl, with a woman's hand holding the bowl from below. The background and surface are white marbled texture with soft natural lighting. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Ground Beef Stroganoff with Mushrooms Recipe is there for a reason. The mushrooms bring that earthy umami punch, the cream cheese adds subtle tang and creaminess, and the Dijon mustard gives just the right hint of sharpness to lift the whole dish. Together, they create a harmony of flavors you’ll crave.

Flat lay of fresh cremini mushrooms thinly sliced, a small pat of unsalted butter, a small white bowl of golden olive oil, two whole uncracked brown eggs, a small white bowl filled with pale all-purpose flour, a small white bowl with rich beef broth, a fresh yellow onion diced, several garlic cloves peeled, a small white bowl containing smooth cream cheese, a small white bowl with thick sour cream, uncooked wide egg noodles in a neat pile, and a few sprigs of fresh flat-leaf parsley, all arranged symmetrically on a simple white ceramic dishes and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Mushrooms: Baby bella or cremini are my favorites for their deep, rich flavor and excellent texture when sautéed.
Unsalted Butter & Olive Oil: Butter adds richness while olive oil helps prevent burning, perfect for cooking mushrooms evenly.
Lean Ground Beef: Using lean beef keeps the dish hearty but not greasy, balancing texture and flavor.
Onion & Garlic: Classic aromatics that build the foundation of savory flavor.
Flour: Helps thicken the sauce, creating that velvety consistency we all love in stroganoff.
Beef Broth: Adds depth and umami, enhancing the meaty backbone of the sauce.
Worcestershire Sauce & Dijon Mustard: Both amp up savory and tangy notes for complexity.
Beef Bouillon & Spices: Adds bursts of flavor and warmth without overpowering the sauce.
Cream Cheese: Use very soft, full fat cream cheese for that luscious creaminess and silky sauce texture.
Sour Cream: Adds the perfect tang and smooth finish; full fat sour cream blends best without curdling.
Egg Noodles (or Mashed Potatoes/Rice): Classic and comforting bases that soak up all that flavorful sauce beautifully.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Ground Beef Stroganoff with Mushrooms Recipe is how flexible it is. I often switch up the veggies or swap ground beef with turkey or even plant-based options. You can tailor it to your cravings or pantry inventory—making it your own is half the fun!

Variation: When I use ground turkey, I add a bit more beef bouillon and skip the extra salt to keep that rich beefy flavor without sacrificing moisture.
Veggie Boost: Toss in green peas, spinach, or bell peppers for color and nutrition without changing the comforting base too much.
Gluten-Free: Swap regular flour for a gluten-free blend and serve over rice or gluten-free noodles—just as nourishing and delicious.

Step-by-Step: How I Make Ground Beef Stroganoff with Mushrooms Recipe

Step 1: Sauté Mushrooms to Golden Perfection

Start by warming butter and olive oil in a large skillet over medium heat. When the butter melts, toss in your sliced mushrooms, and spread them out in a single layer. Here's the trick: don’t stir them for the first 3 minutes. That gives them the chance to brown nicely instead of steaming. Then, stir and cook for another 3–5 minutes until the liquid evaporates and the mushrooms have that gorgeous golden color. Season them at the end with salt and pepper, then set aside—this step really elevates their flavor.

Step 2: Brown the Ground Beef and Aromatics

In the same skillet (now empty), add the ground beef and diced onions with salt and pepper. Cook over medium-high heat, stirring to break up the beef, until it’s fully browned and the onions are translucent. This builds the base flavor of your sauce, so don’t rush it! Drain any excess fat if needed to keep the sauce from getting greasy.

Step 3: Create the Sauce Base

Sprinkle the flour over the beef and stir well to coat everything evenly. Cook for about a minute—this cooks out the raw flour taste and starts thickening your sauce. Then add the minced garlic and stir for another 30 seconds until fragrant. Slowly pour in the beef broth while stirring to avoid lumps, then add Worcestershire sauce, Dijon mustard, beef bouillon, and the herbs and spices. Bring the mixture to a boil, then reduce to a simmer until the sauce thickens nicely, usually about 5 minutes.

Step 4: Finish With Cream Cheese, Sour Cream, and Mushrooms

Lower the heat, then whisk in your very soft cream cheese, stirring until it melts seamlessly into the sauce. Next, stir in the sour cream—be sure to remove it from the fridge ahead of time so it mixes smoothly without curdling. Now, fold the sautéed mushrooms back into the sauce and give it a taste. If it feels like it’s missing a little something, a pinch more salt usually does the trick.

Step 5: Serve Warm Over Your Favorite Base

Cook egg noodles or prepare mashed potatoes or rice as your base. I personally love egg noodles because their texture and size hold the sauce perfectly. Once everything’s ready, plate it up, spoon over that creamy stroganoff, and enjoy!

Top Tip

After years of perfecting this Ground Beef Stroganoff with Mushrooms Recipe, I’ve found a few tips that really make a difference between good and unforgettable.

Don’t Rinse Mushrooms: Instead, wipe them clean with a damp paper towel to avoid soggy mushrooms that won’t brown well.
Room Temperature Dairy: Let your sour cream and cream cheese come to room temp before stirring in to prevent curdling and ensure a silky sauce.
Cook Mushrooms Separately: This keeps them golden and flavorful instead of stewing in the sauce and losing texture.
Salt Last: Salt your mushrooms only after they’ve browned to help them caramelize properly instead of releasing water early.

How to Serve Ground Beef Stroganoff with Mushrooms Recipe

ground beef stroganoff - Serving Suggestion

Garnishes

I love topping mine with a sprinkle of fresh parsley—that pop of green brightens the rich sauce and looks inviting on the plate. Sometimes, a little cracked black pepper adds just a hint of heat and aroma too.

Side Dishes

This dish pairs beautifully with simple sides like steamed green beans, roasted broccoli, or a crisp side salad to cut through the richness. If you want a heartier meal, garlic bread or even some roasted root veggies are fantastic companions.

Creative Ways to Present

For special occasions, I sometimes serve this stroganoff over creamy cauliflower puree instead of noodles for a slightly elegant and lighter twist. You can also plate the stroganoff in shallow bowls garnished with sautéed mushrooms and a sprig of fresh thyme for a restaurant-worthy vibe right at home.

Make Ahead and Storage

Storing Leftovers

I usually store leftover stroganoff in an airtight container in the fridge for up to 3 days. Because the sauce has dairy, I recommend reheating gently on the stovetop with a splash of broth or water added to loosen it up and keep the creamy texture smooth.

Freezing

Freezing stroganoff with the cream cheese and sour cream already mixed in can cause the sauce to separate and lose texture, so I freeze the sauce before adding those. Follow these steps: cook through the thickened sauce stage including mushrooms, cool completely, then freeze in portions. When thawing, warm gently and add cream cheese and sour cream last to retain that velvety consistency.

Reheating

Use low heat on the stove to reheat leftovers, stirring frequently. If the sauce feels too thick, add a splash of beef broth or milk to bring back that creamy flow. Avoid microwaving at high temps to prevent curdling or drying out.

Frequently Asked Questions:

Can I use ground turkey instead of beef in this recipe?

Yes! Ground turkey works well as a leaner alternative. I recommend adding extra beef bouillon and reducing the salt to keep the flavor rich and balanced. Adding a little olive oil can help with the sauce’s texture since turkey is leaner.

Why should I cook mushrooms separately from the sauce?

Cooking mushrooms separately helps them brown evenly and develop their full flavor. If cooked directly in the sauce, they release water and lose their color, texture, and that wonderful caramelized taste.

Can I substitute Greek yogurt for sour cream?

Yes, you can substitute Greek yogurt for sour cream, but I recommend using 2% Greek yogurt that's at room temperature. This helps it blend smoothly into the sauce. Using yogurt with lower fat content or cold yogurt may lead to curdling or less creamy texture.

How can I prevent the sauce from curdling?

To prevent curdling, make sure to add the sour cream and cream cheese after reducing the heat to low and not while the sauce is simmering. Also, use room temperature dairy products and stir gently to combine. Avoid reheating at high temperatures.

Final Thoughts

This Ground Beef Stroganoff with Mushrooms Recipe really holds a special place in my cooking rotation. It’s the kind of dish that feels like a warm hug on a plate, perfect for sharing with loved ones yet easy enough for a busy weeknight. Give it a try—you’ll find yourself making it over and over because it just delivers that unbeatable comfort and flavor every time.