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+ servings


Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins

Easy Ground Beef Stroganoff is so unbelievably creamy thanks to a few secret ingredients. Easy to make, in just 30 minutes you have an amazing dinner!

Course: Main Course
Cuisine: American
Servings: 8
Author: Catalina Castravet


  • 2 tablespoons butter
  • 12 oz baby portabella mushrooms, sliced
  • 1 medium onion, chopped
  • 6 cloves garlic, minced
  • 1 lb lean ground beef
  • 1 1/2 cups beef broth
  • 1 can (10 1/2 ounces) cream of mushrooms soup, I used Campbell's
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup all-purpose flour
  • 4 ounces cream cheese, cut into cubes and at room temperature
  • 1 cup sour cream
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon black pepper
  • 3/44 teaspoon salt
  • 6 cups cooked egg noodles
  • Fresh parsley, chopped


  1. Place a large, 10 inch cast iron skillet over medium heat. Once hot, add butter and melt.
  2. Add mushrooms, onions and garlic and cook for 5 to 7 minutes, stirring occasionally, until tender. Remove from skillet to a small bowl, set aside.
  3. Increase heat to medium-high. Add the ground beef to the skillet. Cook beef for about 5 to 7 minutes, stirring frequently and breaking it down. Cook it until no longer pink and it should be slightly browned. Drain excess fat.
  4. Stir in 1 cup of beef broth, Worcestershire sauce, red pepper flakes, salt and pepper. Heat to boiling.
  5. Whisk flour with the remaining 1/2 cup beef broth until fully combined. Stir into beef mixture. Add the cream of mushroom soup and stir to combine.
  6. Add the cream cheese and stir to combine, breaking it down until melted.
  7. Add the mushroom mixture to the skillet, stir and wait for it to start boiling.
  8. Taste and season with salt and pepper if needed.
  9. Remove from heat and stir in sour cream until fully combined.
  10. Serve with cooked egg noodles.
  11. Garnish with parsley.