Classic Beef Stroganoff — My Daughter’s Favorite Dinner for Only $2.43 a Serving
The Meal That Makes My Baby Girl Come Running to the Table
Classic beef stroganoff is one of those meals that never gets old in our house. My youngest asks for it by name — and when she hears me pulling out the egg noodles, she is in the kitchen before I can even get the skillet hot. It is creamy, it is beefy, it is loaded with mushrooms and served over a big pile of buttery egg noodles. And the best part? It costs just $2.43 per serving to feed your whole family. That is the kind of math I can get behind.
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Watch me make this classic beef stroganoff from start to finish — or scroll down for the full printable recipe card.
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Classic Beef Stroganoff
Start CookingIngredients
- 16 oz egg noodles cooked according to package directions
- 1 lb ground beef
- 8 oz baby bella mushrooms sliced
- 1 onion chopped
- 2-3 tbsp Worcestershire sauce
- 2 tbsp minced garlic
- ½ stick salted butter 1/4 cup
- ¼ to ⅓ cup all-purpose flour
- 2 tsps Better Than Bouillon beef base plus 2 cups hot water, or 2 cups Beef Broth instead of Better Than Bouillon
- 1 cup sour cream
- 1 tbsp Dijon mustard
- Salt to taste
- black pepper to taste
Don’t Want to Plan? I Got You.Every Saturday I share a full week of dinners, sides, and a dessert — with the grocery list already done. Come grab this week’s Weekly Meal Plans!Method Start Cooking
- Cook egg noodles according to package directions. Drain and set aside.
- In a large skillet over medium-high heat, brown the ground beef, breaking it into small pieces as it cooks.
- Once the meat is almost browned, add the sliced baby bella mushrooms and chopped onion. Stir in the Worcestershire sauce and minced garlic. Sauté until the mushrooms and onions are softened.
- Add the butter to the skillet. Once melted, sprinkle the flour over everything and stir until the flour is completely incorporated. Let the flour cook for about 1 minute.
- Pour in 2 cups of beef broth (or 2 cups hot water with a generous spoonful of Better Than Bouillon). Stir until the sauce thickens. Let simmer for a few minutes.
- Stir in the sour cream and Dijon mustard. Mix well and cook for another 2 minutes over low heat — do not boil after adding the sour cream.
- Season with salt and pepper to taste. Serve over cooked egg noodles.
Nutrition
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Notes
Four Weeks of Family-Friendly FoodWhen people gather, I cook. Four weeks of the dinners my crowd asks for — planned, tested, and shopped for. Come see what’s in the cookbook →Why This Classic Beef Stroganoff Works
Y’all, I have been making this classic beef stroganoff for years and it never disappoints. It is one of those dinners where the whole house smells amazing and everyone shows up to the table without being asked twice. My daughter would eat this every single night if I let her — and honestly, at $2.43 a serving, I might just let her.
The secret to a really great stroganoff is building flavor in layers. Start by browning your ground beef , then add in those baby bella mushrooms and onions right in the same pan. The Worcestershire sauce and garlic go in next, and the whole kitchen starts smelling like a restaurant. Once you add the butter and flour to make your roux, then pour in that beef broth — I use Better Than Bouillon because it is hands down the best — everything thickens up into this gorgeous, rich sauce.
The sour cream and Dijon mustard go in at the very end. You do not want to boil the sour cream or it will break — just stir it in gently and let it warm through. That is what gives it that creamy, tangy finish that makes beef stroganoff so addictive. And then you pile it over a big bowl of egg noodles and try not to eat the whole pot.
A Few Things That Make Classic Beef Stroganoff Even Easier
- Use Kinder's The Blend for the seasoning. A few shakes of this salt-pepper-garlic blend and your stroganoff goes from good to amazing. It is my go-to for almost everything that needs a savory boost.
- Do not skip the Worcestershire . Be generous with it. That deep, savory flavor is what separates an okay stroganoff from one your family asks for by name.
- Stir the sour cream in off the heat. Pull the pan off the burner before you add the sour cream and Dijon. Boiling it will make it break and turn grainy — gentle warming through is all you need.
- Cook the egg noodles a minute under the box time. They get tossed with the hot sauce at the end and will keep cooking. Slightly underdone in the pot means perfectly tender on the plate.
- Make the roux properly. Whisk the flour into the melted butter and let it cook for a minute before adding the broth. That step is what gives you a smooth, glossy sauce instead of a floury one. Measure the broth and flour in a Pyrex glass measuring cup so you can pour straight from it.
Classic Beef Stroganoff FAQ — The Questions I Get Every Time
Can I use stew meat instead of ground beef for classic beef stroganoff?
Absolutely. Traditional stroganoff actually calls for strips of beef, but ground beef is how I make it for my family because it is faster, cheaper, and the kids love it. If you want to use stew meat or sirloin strips, just sear them first and set them aside, build the sauce, and add them back in at the end so they do not overcook.
What if I do not have Dijon mustard?
You can leave it out entirely or use a small spoonful of regular yellow mustard. The Dijon adds a subtle tangy kick that rounds out the sauce, but the stroganoff will still be delicious without it. If you have spicy brown mustard, that works too — just go a little lighter since it has more bite.
Can I make classic beef stroganoff ahead of time?
Yes — the sauce reheats beautifully. Just keep the noodles separate so they do not get mushy. Store the sauce in the fridge for up to three days and reheat gently on the stove, adding a splash of broth if it has thickened up too much. This also freezes well if you want to make a double batch.
Can I freeze classic beef stroganoff?
The sauce freezes well on its own — just leave the noodles out and freeze the stroganoff sauce in an airtight container for up to three months. Thaw overnight in the fridge and reheat gently on the stove. Make fresh egg noodles when you are ready to serve so they do not turn to mush.
What is the best broth for classic beef stroganoff?
Better Than Bouillon Roasted Beef Base, hands down. One spoonful in hot water gives you the richest, beefiest broth you have ever had — way deeper than anything in a carton. If you only have boxed beef broth, that works too, but the Better Than Bouillon is the move if you want that restaurant-quality flavor.
How do I scale classic beef stroganoff for a crowd?
This recipe doubles beautifully — I do this all the time when we are feeding extra people on a Sunday or hosting friends. Use your biggest skillet or move to a Dutch oven. Cook two pounds of ground beef, double the mushrooms, and scale everything else right alongside it. Cook the noodles in two batches if your pot is not big enough to handle a full double.
What should I serve with classic beef stroganoff?
A simple green salad and some crusty bread are all you need — the stroganoff is rich and filling and the noodles do the carb heavy lifting. Roasted broccoli or green beans on the side work beautifully if you want a hot vegetable. I will sometimes toss together a quick Italian dressing salad while the sauce simmers, and dinner is on the table in under 40 minutes.
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Ingredients
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Equipment
More Crowd-Pleasing Comfort Dinners You’ll Love
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- Leftover Beef Stew — Another hearty beef dinner that stretches a budget, made from leftover pot roast in about 30 minutes.
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Classic Beef Stroganoff — About Stephanie’s Recipes
Stephanie Longstreth is the home cook, mom, and storyteller behind StephanieCooksForACrowd.com. She cooks for a family of seven in Florida — five kids, two cats, and one husband who appreciates a good meal. Four of her children came home through adoption, and family stories are woven into everything she makes and shares. Find her crowd-friendly recipes, weekly meal plans, and real family life on TikTok, Instagram, YouTube, and Pinterest @stephaniecooksforacrowd.