This Ground Beef Stroganoff Skillet delivers all the comforting flavors of the classic dish in a quick, one-pan weeknight meal. It’s creamy, savory, and deeply satisfying with minimal cleanup. You’ll love how the rich beef, earthy mushrooms, and tangy sauce come together effortlessly.
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Why You’ll Love This Ground Beef Stroganoff Skillet
- One-pan wonder: Everything cooks in a single skillet for easy cleanup.
- Creamy, tangy sauce: Sour cream and cream cheese create a luxurious, roux-free sauce.
- Highly adaptable: Swap mushrooms for peppers or add spinach to customize.
- Slow-cooked flavor: Worcestershire, Dijon, and paprika add deep, savory notes.
Ingredients & Tools
- 1 tbsp olive oil or avocado oil
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 lb (450 g) ground beef (I use 85/15 for the best flavor)
- 8 oz (225 g) cremini or button mushrooms, sliced
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp smoked paprika
- 2 cups beef broth
- 1 cup full-fat sour cream, at room temperature
- 4 oz (115 g) cream cheese, softened and cubed
- 8 oz (225 g) wide egg noodles or your favorite low-carb noodle alternative
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Tools: A large, oven-safe skillet (at least 12 inches) is ideal, along with a wooden spoon and a whisk.
Notes: The quality of your beef broth really makes a difference here—it forms the base of your sauce. And don’t skip letting your dairy come to room temp; it prevents the sauce from curdling and helps it become silky smooth.
Nutrition (per serving)
| Calories: | 580 kcal |
| Protein: | 32 g |
| Fat: | 35 g |
| Carbs: | 32 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Room temperature dairy is non-negotiable. Taking your sour cream and cream cheese out of the fridge about 30 minutes before you start cooking is the single best way to ensure a smooth, non-curdled sauce. Cold dairy hitting a hot pan is the enemy of creaminess.
- Don’t crowd your mushrooms. When you add them to the pan, give them space! If you pile them on top of each other, they’ll steam and become soggy. We want them to sear and develop a beautiful golden-brown color, which adds so much flavor.
- Choose your noodles wisely. If you’re using traditional egg noodles, they’ll cook right in the skillet. For a low-carb option, I love using heart of palm noodles or shirataki noodles—just be sure to rinse and drain them well, and you may need to add them at the very end to just heat through.
- Brown your beef properly. Resist the urge to constantly stir the ground beef as it cooks. Let it sit for a minute or two in the hot pan to develop a proper sear and fond (those browned bits at the bottom). That fond is pure flavor gold for your sauce.
How to Make Ground Beef Stroganoff Skillet
Step 1: Start by heating the olive oil in your large skillet over medium-high heat. Add the diced onion and cook for about 4-5 minutes, until it becomes soft and translucent. You’ll notice the sweet aroma starting to fill your kitchen. Now, add the minced garlic and cook for just another 30 seconds, until fragrant—be careful not to burn it!
Step 2: Add the ground beef to the skillet, breaking it up with your wooden spoon. Season it generously with a big pinch of salt and pepper. Here’s the key: let the beef cook without stirring for a couple of minutes to get a good sear. Then continue to cook until it’s no longer pink, breaking it into small crumbles as you go.
Step 3: Push the beef to one side of the skillet and add your sliced mushrooms to the empty space. You might need to add a tiny bit more oil. Let the mushrooms cook undisturbed for 2-3 minutes to get some color, then stir them into the beef mixture. Cook for another 3-4 minutes until the mushrooms have softened and released their moisture.
Step 4: This is where we build the flavor base. Stir in the Worcestershire sauce, Dijon mustard, and smoked paprika. Cook for about one minute, stirring constantly. You’ll really smell the paprika and mustard blooming—it’s a fantastic, savory scent. This quick cook helps to mellow the sharpness of the mustard and integrate all the flavors.
Step 5: Pour in the beef broth, using your wooden spoon to scrape up all those delicious browned bits from the bottom of the pan. This is called deglazing, and it’s the secret to a deeply flavorful sauce. Bring the mixture to a lively simmer.
Step 6: If you’re using traditional egg noodles, add them to the simmering broth now. Stir them in, reduce the heat to medium, and let them cook for about 8-10 minutes, stirring occasionally, until the noodles are tender and have absorbed most of the liquid. The sauce will start to look thicker and glossier.
Step 7: Turn the heat down to the lowest possible setting. It’s time for the creamy magic! Add the room-temperature sour cream and cubed cream cheese. Whisk gently but continuously until the cream cheese has completely melted and the sauce is smooth and unified. The sauce should coat the back of a spoon nicely.
Step 8: Do a final taste test here. This is your moment. Does it need more salt? A crack of black pepper? Adjust the seasoning to your liking. Once you’re happy, remove the skillet from the heat entirely. Garnish with a generous handful of fresh chopped parsley for a pop of color and freshness.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze the base (before adding dairy/noodles) for up to 3 months.
- Reviving: Reheat gently on low, stirring in a splash of broth if needed.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with a lemon vinaigrette — The peppery arugula and bright, acidic dressing cut through the richness of the stroganoff perfectly, balancing the whole meal.
- Garlic sautéed green beans — They add a wonderful crisp-tender texture and a hit of garlicky flavor that complements the earthy mushrooms beautifully.
- Buttery roasted asparagus — The slight char and simple preparation make it an elegant yet easy side that doesn’t compete with the main event.
Drinks
- A bold Pinot Noir — Its earthy notes and bright red fruit flavors are a classic pairing with mushrooms and beef, enhancing the savory depth of the dish.
- A dark lager or brown ale — The malty, slightly nutty character of these beers mirrors the toasty notes in the sauce and stands up well to the creamy texture.
- Sparkling water with a twist of lemon — The bubbles and citrus are incredibly refreshing and help cleanse the palate between bites of the rich, creamy stroganoff.
Something Sweet
- A small bowl of fresh raspberries — Their natural tartness and slight sweetness are a light, palate-cleansing finish that feels just right after a hearty meal.
- A square of very dark chocolate (85%) — It’s rich but not overly sweet, with bitter notes that provide a sophisticated and satisfying end to dinner.
- Vanilla chia seed pudding — It’s cool, creamy, and lightly sweet, offering a different texture and a gentle flavor that doesn’t overwhelm.
Top Mistakes to Avoid
- Mistake: Adding cold dairy directly to the hot skillet. This is the number one reason for a broken, grainy sauce. The temperature shock causes the proteins in the sour cream and cream cheese to seize up and separate. Always let them come to room temperature first.
- Mistake: Boiling the sauce after adding the sour cream. Once you’ve incorporated the creamy elements, you must keep the heat very low or, even better, take the pan off the heat entirely. Boiling will definitely cause curdling.
- Mistake: Skipping the step of deglazing the pan. Those browned bits stuck to the bottom of your skillet are packed with flavor. If you don’t pour in the broth and scrape them up, you’re leaving a ton of deliciousness behind and your sauce will taste flat.
- Mistake: Overcooking the egg noodles. If you’re using traditional noodles, they will continue to absorb liquid and soften even after you turn off the heat. It’s best to take them off the heat when they’re just al dente, so they don’t turn to mush by serving time.
Expert Tips
- Tip: Use a microplane for your garlic. Instead of mincing, grating the garlic cloves creates a fine paste that disperses more evenly throughout the sauce, giving you a more consistent garlic flavor in every single bite.
- Tip: Wipe your mushrooms, don’t wash them. Mushrooms are like little sponges. If you rinse them under water, they’ll absorb it and become waterlogged, preventing them from browning properly. Just use a damp paper towel to wipe off any dirt.
- Tip: Make it ahead for even better flavor. Like many stews and skillet meals, the flavors in this stroganoff meld and deepen if you let it sit for a bit. You can make it up to the point before adding the sour cream, then cool it, refrigerate it, and gently reheat it the next day before stirring in the dairy.
- Tip: Thicken your sauce without flour. If your sauce seems a bit too thin for your liking after adding the dairy, you can create a quick slurry by mixing a teaspoon of xanthan gum with a tablespoon of cold water and whisking it in. It will thicken it up instantly without a floury taste.
FAQs
Can I make this Ground Beef Stroganoff Skillet ahead of time?
Absolutely, and honestly, it often tastes even better the next day! The key is to stop right before you add the sour cream and cream cheese. Let the beef and mushroom mixture cool completely, then store it in an airtight container in the fridge for up to two days. When you’re ready to eat, gently reheat the base on the stove, get it warm (not boiling), then turn off the heat and stir in the room-temperature dairy. This method guarantees a perfectly creamy sauce every time.
What can I use instead of sour cream?
If you’re out of sour cream, full-fat Greek yogurt is a fantastic substitute—just be extra careful with the heat as it can curdle even more easily. Crème fraîche is another excellent option; it’s naturally more stable when heated. For a dairy-free version, unsweetened coconut cream can work, though it will impart a slight coconut flavor. The goal is any thick, tangy cream that will mimic the original texture and taste profile.
My sauce turned out a bit grainy. What happened and can I fix it?
This almost always happens because the dairy was too cold or the heat was too high when it was added. Don’t worry, all is not lost! You can often save it by taking the skillet off the heat immediately and using an immersion blender to blitz the sauce for a few seconds. This can re-emulsify the fats and bring it back to a smoother consistency. If you don’t have a blender, vigorously whisking in a tablespoon of cold butter can sometimes help smooth things out.
Can I freeze the leftovers?
I don’t recommend freezing the complete dish with the dairy in it. Cream-based sauces tend to separate and become watery and grainy upon thawing. However, you can absolutely freeze the base! Prepare the recipe up to the end of Step 5 (after adding the broth but before the noodles and dairy). Freeze that mixture, and when you’re ready, thaw it, reheat it, cook your noodles in it, and then finish with the fresh sour cream and cream cheese.
What’s the best low-carb noodle alternative for this recipe?
My personal favorites are heart of palm noodles or kelp noodles because they hold their texture well and don’t have a strong flavor. Just be sure to rinse them thoroughly. Shirataki noodles are another great option—give them a good rinse and a quick dry-toast in a hot pan (without oil) to evaporate their liquid before adding them to the stroganoff at the very end to heat through.
Ground Beef Stroganoff Skillet
Make this easy Ground Beef Stroganoff Skillet for a creamy, one-pan dinner ready in 40 minutes. Get the simple recipe and enjoy tonight!
Ingredients
For the Ingredients
-
1 tbsp olive oil or avocado oil
-
1 medium yellow onion (finely diced)
-
2 cloves garlic (minced)
-
1 lb ground beef (450 g, I use 85/15 for the best flavor)
-
8 oz cremini or button mushrooms (225 g, sliced)
-
1 tbsp Worcestershire sauce
-
1 tsp Dijon mustard
-
1 tsp smoked paprika
-
2 cups beef broth
-
1 cup full-fat sour cream (at room temperature)
-
4 oz cream cheese (115 g, softened and cubed)
-
8 oz wide egg noodles or your favorite low-carb noodle alternative (225 g)
-
Salt and black pepper (to taste)
-
Fresh parsley (chopped, for garnish)
Instructions
-
Start by heating the olive oil in your large skillet over medium-high heat. Add the diced onion and cook for about 4-5 minutes, until it becomes soft and translucent. You’ll notice the sweet aroma starting to fill your kitchen. Now, add the minced garlic and cook for just another 30 seconds, until fragrant—be careful not to burn it!01
-
Add the ground beef to the skillet, breaking it up with your wooden spoon. Season it generously with a big pinch of salt and pepper. Here’s the key: let the beef cook without stirring for a couple of minutes to get a good sear. Then continue to cook until it’s no longer pink, breaking it into small crumbles as you go.02
-
Push the beef to one side of the skillet and add your sliced mushrooms to the empty space. You might need to add a tiny bit more oil. Let the mushrooms cook undisturbed for 2-3 minutes to get some color, then stir them into the beef mixture. Cook for another 3-4 minutes until the mushrooms have softened and released their moisture.03
-
This is where we build the flavor base. Stir in the Worcestershire sauce, Dijon mustard, and smoked paprika. Cook for about one minute, stirring constantly. You’ll really smell the paprika and mustard blooming—it’s a fantastic, savory scent. This quick cook helps to mellow the sharpness of the mustard and integrate all the flavors.04
-
Pour in the beef broth, using your wooden spoon to scrape up all those delicious browned bits from the bottom of the pan. This is called deglazing, and it’s the secret to a deeply flavorful sauce. Bring the mixture to a lively simmer.05
-
If you’re using traditional egg noodles, add them to the simmering broth now. Stir them in, reduce the heat to medium, and let them cook for about 8-10 minutes, stirring occasionally, until the noodles are tender and have absorbed most of the liquid. The sauce will start to look thicker and glossier.06
-
Turn the heat down to the lowest possible setting. It’s time for the creamy magic! Add the room-temperature sour cream and cubed cream cheese. Whisk gently but continuously until the cream cheese has completely melted and the sauce is smooth and unified. The sauce should coat the back of a spoon nicely.07
-
Do a final taste test here. This is your moment. Does it need more salt? A crack of black pepper? Adjust the seasoning to your liking. Once you’re happy, remove the skillet from the heat entirely. Garnish with a generous handful of fresh chopped parsley for a pop of color and freshness.08
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