Go Back
–+ servings
A close-up of a skillet filled with a creamy ground beef and mushroom noodle dish, a foolproof recipe.

How to Make Ground Beef Recipes (Foolproof)

This recipe provides a simple and delicious way to make a ground beef skillet dish, perfect for beginner cooks and busy families. It uses common ingredients and straightforward steps to create a satisfying meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings: 4 cups
Course: Dinner
Cuisine: American
Calories: 330
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ground Beef Mixture
  • 1 tablespoon avocado oil or olive oil
  • 1 lb lean ground beef 90/10 or 93/7 recommended
  • 8 ounces cremini or button mushrooms sliced
  • 1/2 medium onion diced (about 3/4 cup)
  • 3 cloves garlic minced (about 1 tablespoon)
  • 1/4 teaspoon fine salt more to taste
  • 1/4 teaspoon black pepper more to taste
  • 2 tablespoons all-purpose flour gluten-free flour can be used
  • 2 teaspoons Worcestershire sauce coconut aminos can be substituted
  • 1 tablespoon Dijon mustard
  • 1 cup low-sodium beef broth
  • 1/2 cup full-fat sour cream dairy-free sour cream or plant-based Greek yogurt can be used
For Serving
  • 1 1/2 cups uncooked egg noodles cooked according to package directions and drained; cooked rice or gluten-free noodles can be substituted
Optional for garnish
  • fresh parsley minced

Equipment

  • Large skillet
  • Wooden spoon
  • Stirring spoon

Method
 

  1. Add the oil to a large skillet over medium heat. Once the oil is hot, add the ground beef.
  2. Brown the beef for about 5 minutes, breaking it up with a wooden spoon until it’s about 80% browned. It’s OK for some of the beef to still be pink.
  3. Add the mushrooms, onions, garlic, salt, and pepper to the beef. Continue to cook, stirring occasionally, for another 5-7 minutes or until the onions are translucent and the mushrooms are cooked down.
  4. Sprinkle the flour over the ground beef and sliced mushrooms. Use a stirring spoon to mix it together.
  5. Add the Worcestershire sauce or coconut aminos, Dijon mustard, and beef broth. Stir until well combined.
  6. Increase the heat to medium-high and bring the mixture to a simmer for 3-4 minutes, or until the sauce thickens slightly.
  7. Remove the skillet from the heat and stir in the sour cream. Let everything sit for 5-10 minutes in the skillet before serving. This time allows the sauce to thicken further.
  8. Gently toss the beef and sauce with the egg noodles or serve the stroganoff over the noodles. Garnish with minced parsley. Season with additional salt and pepper to taste.

Nutrition

Calories: 330kcalCarbohydrates: 20gProtein: 31gFat: 14gSaturated Fat: 6gCholesterol: 100mgSodium: 462mgFiber: 2gSugar: 4g

Notes

This recipe is adaptable. You can use gluten-free flour, coconut aminos instead of Worcestershire sauce, or dairy-free sour cream. For serving, rice or gluten-free noodles are good alternatives to egg noodles.

Tried this recipe?

Let us know how it was!