Ground Beef Stroganoff

$0.00 Cooking Fee
Serving Size: 5 1/2 ounce
Recipe adapted from:
Mayumi Tavalero
This customer submitted recipe is a classic dish that goes great with egg noodles. This version uses ground beef, red wine, and milk instead of sour cream.
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Adjust the ingredients measurement scale here by changing this number. 6


  • Cook eggs noodles according to package directions. Set aside.
  • Melt butter in heavy bottomed pan over medium heat. Add mushrooms, and saute for 2-3 minutes.
  • Add in ground beef, thyme, garlic, 1/2 the salt, pepper, onion powder and saute until beef is browned.
  • Drain off all but 1/2 tablespoon pan drippings. I find that when using lean ground beef, I do not need to drain meat at all.
  • Add flour to pan and stir to coat. Allow to cook for 1 additional minute.
  • Add wine and bring to a boil, simmer for 1 minute.
  • Add 1/2 the milk, cooke for an additional minute or 2.
  • Add remaining stock, milk, and Worcestershire sauce. Bring the mixture to a boil, then reduce the heat to medium-low.  Simmer for 20 minutes until flavors are well married.
  • Taste and season with additional salt if needed.
  • Serve over egg noodles.

Cook Times

Active Prep15
Hands-On Cook20
Hands-Off Cook0
Total Time35 minutes
Recipe Serving Size6



  • 2 tablespoon butter
  • 1 cup white mushroom diced
  • 1 pound 95% lean ground beef
  • 1/2 teaspoon dried thyme
  • 2 teaspoon Kosher salt divided, more or less to taste or dietary restriction
  • 1 teaspoon freshly ground black pepper
  • 1 clove garlic minced