Stroganoff Noodles with Ground Beef

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Move over, Hamburger Helper! These ground beef stroganoff noodles are a quicker version of classic beef stroganoff in a one-pan version. The ideal comfort food with tasty ground beef, mushrooms, and egg noodles.


  • 1 tablespoon unsalted butter
  • 1 tablespoon vegetable oil
  • 1 cup thinly sliced mushrooms
  • 1 teaspoon salt, plus more to taste
  • ½ cup diced onion
  • 1 pound ground beef
  • freshly ground black pepper
  • 1 pinch of cayenne pepper
  • 2 cloves minced garlic
  • 1 ⅓ tablespoons flour
  • 2 tablespoons vodka (Optional)
  • 2 ½ cups beef broth or as needed
  • 1 cup water
  • 2 ½ cups egg noodles
  • ½ cup sour cream, plus more for serving
  • 2 tablespoons fresh sliced chives or green onions
  • parmesan cheese to garnish (Optional)


  1. Melt butter and oil in a skillet over medium-high heat. Add mushrooms, season with salt, and saute, stirring occasionally, until they turn golden brown, 5 to 10 minutes. Add onion and ground beef. Cook, stirring, until meat is browned and crumbly and onions turn soft and translucent, about 5 minutes. Season with black pepper and cayenne.
  2. Stir in minced garlic and flour, and cook for 1 minute. Pour in vodka and allow to evaporate for about 30 seconds. Stir in beef broth and water and bring to a simmer. Cook, stirring occasionally, for 10 minutes.
  3. Reduce heat to medium, and mix in noodles. Cover with a tight-fitting lid and simmer for 5 minutes. Uncover and stir thoroughly. Cover again and cook until noodles are tender, about 3 minutes. (See Cook’s Note.)
  4. Once noodles are cooked, reduce heat to low, and stir in sour cream. Serve immediately with additional sour cream and green onions or chives.


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