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Ground Beef Stroganoff Recipe

ByNatalie
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➤ Introduction for Ground Beef Stroganoff Recipe

Beef Stroganoff is the cheap version of some fancy Russian recipe that your grandmother use to make. You get all the creamy, comfort food without paying a crazy amount for high-quality beef. I just use ground beef and sauté it with onions and mushrooms and then mix it into a rich creamy sauce with sour cream and any dried herbs I happen to have on hand.

And the best part is it is just as good as the original, and way cheaper. It’s a perfect meal when you want something fancy but you have a grocery budget that is not what it used to be. My family doesn’t even know the difference – they just know it is filling and tastes good.

A hearty one pot beef stroganoff served in a bowl, featuring tender beef, mushrooms, and creamy sauce over pasta. Ground Beef Stroganoff Recipe Ground Beef Stroganoff

➤ Why I Love This Ground Beef Stroganoff Recipe

•Ground Beef Stroganoff is mostly less expensive than the more expensive cuts of meat, but tastes as good to me!
•I can make ground Beef Stroganoff in about 30 minutes even if I am exhausted after work.
•My picky kids will eat this without whining about the mushrooms.
•It all cooks in one pan which means I avoid 250 dishes.
•Perfect when the weather is cold and I want something that will heat me up.
•I serve it over whatever I have – noodles, rice, mashed potatoes, doesnt matter.
•Honestly, it probably tastes better the next day, which is why I always make extra.

➤ Ground Beef Stroganoff Recipe Ingredients

•1 pound lean ground beef – I always go with the 85/15 mix
•1 medium onion, chopped up
•8 ounces mushrooms, sliced – I grab whatever’s on sale
•3 cloves garlic, minced
•2 tablespoons all-purpose flour
•2 cups beef broth
•1 tablespoon Worcestershire sauce
•1 teaspoon Dijon mustard
•1 teaspoon paprika
•½ teaspoon dried thyme
•½ teaspoon salt – but I always taste first
•¼ teaspoon black pepper
•¾ cup sour cream
•2 tablespoons fresh parsley, chopped
•12 ounces egg noodles – or whatever pasta I’ve got
•2 tablespoons vegetable oil or butter

Various ingredients for meatballs arranged in bowls on a gray surface, including herbs, spices, and ground meat.

➤ How to Make Ground Beef Stroganoff Recipe

1 • Get the pasta going:

•I fill up a big pot with salted water and get it boiling. I throw in my egg noodles and cook them like the package says until they’re al dente – you know, still got a little bite to them. I drain them and set them aside.

A pot of pasta is boiling on a stove, with steam rising from the surface.

2 • Browning the ground beef:

•I put some oil in my large frying pan in medium-high heat. I add the ground beef and break it up with the spoon, cooking it for about 5-7minutes then brown and cooked through. I drain off any excess fat if there is considerable amount.

A skillet containing ground meat mixed with various spices, ready for cooking.

3 • Add vegetables:

•I choose to use the same pan and add the diced onion. I cook the onion for 3-4 minutes or until it is soft. At this time I add the sliced mushrooms and I cook them for 4-5 minutes or until all the water from the mushrooms cooks off and they develop a golden brown color.

4 • Add garlic and bag of flour:

•I add the minced garlic and cook for approximately one minute or until it becomes fragrant. Now, I place the bag of flour over the mixture and stir everything together until it is completely incorporated. I cook for an additional 1-2 minutes to allow the taste of raw flour to cook off.

5 • Make the sauce:

•I slowly add the beef broth while briskly stirring so that no lumps form. I also add the Worcestershire sauce, Dijon mustard, paprika, thyme, salt, and pepper. At this stage, I bring the mixture to a simmer.

6 • Simmer:

•I turn the heat down to medium-low and continue to simmer for 8 to 10 minutes stirring occasionally, until the sauce is thick and creamy.

7 • Add sour cream:

•I remove it from the heat and mix in the sour cream until it is smooth and incorporated. I taste it and add more salt or pepper if I feel it is warranted.

8 • Serve it up:

•to be honest I always spoon the stroganoff over the cooked noodles and sprinkle some fresh parsley on top to make it look nice..

A bowl of pasta topped with meat and mushrooms, showcasing a hearty and savory dish.

➤ Ground Beef Stroganoff Recipe Tips & Variations

• I like to switch up the mushrooms sometimes – shiitake, portobello, or whatever wild mushrooms look good at the store. Keeps things interesting.
• I use Greek yogurt instead of sour cream when I want it a little tangier and with more protein. Works just as well.
• When I want to make it extra rich, I throw in a couple tablespoons of cream cheese. Makes it so creamy.
• I swap out the parsley for fresh dill or chives sometimes. Both taste great and I usually have one or the other in my fridge.

➤ Serving Suggestions for Ground Beef Stroganoff Recipe

• I typically serve this over warm butteredegg noodles, but when I wantsomething warm and filling, fluffy rice or creamy mashed potatoes works just as well.
• I typically serve some kind of fresh green salad or steamed vegetables on the side, to balance all that richness.
• Garlic bread or soft dinner rolls are great for soaking upany leftover sauce, my husband always asks for extra bread.
• I top it off with a little extrafresh herbs if I have them, like dill or chives, tomake it pretty.
• I put out a bowl ofsour cream on the table for anyone who wants more.

If you’re loving this stroganoff, you’ve gotta try my Italian Beef next – both have that rich, hearty thing going on that just hits the spot when you want something comforting.

➤ Storage and Leftovers

• In the fridge: I let it cool down first, then stick it in containers. It’s good for about 3 days.
• Freezer storage: You can freeze it for up to 3 months, but heads up – the sour cream might look a little weird when you thaw it out. Still tastes fine though.
• For meal prep: I keep the sauce and noodles in separate containers. Learned that one the hard way – mushy noodles are the worst.

Ground Beef Stroganoff Recipe
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Ground Beef Stroganoff Recipe

Recipe by NatalieCourse: Beef, Dinner, Pasta
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

450

kcal

Ingredients

  • 1 pound lean ground beef – I always go with the 85/15 mix

  • 1 medium onion, chopped up

  • 8 ounces mushrooms, sliced – I grab whatever’s on sale

  • 3 cloves garlic, minced

  • 2 tablespoons all-purpose flour

  • 2 cups beef broth

  • 1 tablespoon Worcestershire sauce

  • 1 teaspoon Dijon mustard

  • 1 teaspoon paprika

  • ½ teaspoon dried thyme

  • ½ teaspoon salt – but I always taste first

  • ¼ teaspoon black pepper

  • ¾ cup sour cream

  • 2 tablespoons fresh parsley, chopped

  • 12 ounces egg noodles – or whatever pasta I’ve got

  • 2 tablespoons vegetable oil or butter

Directions

  • I fill up a big pot with salted water and get it boiling. I throw in my egg noodles and cook them like the package says until they’re al dente – you know, still got a little bite to them. I drain them and set them aside.
  • I put some oil in my large frying pan in medium-high heat. I add the ground beef and break it up with the spoon, cooking it for about 5-7minutes then brown and cooked through. I drain off any excess fat if there is considerable amount.
  • I choose to use the same pan and add the diced onion. I cook the onion for 3-4 minutes or until it is soft. At this time I add the sliced mushrooms and I cook them for 4-5 minutes or until all the water from the mushrooms cooks off and they develop a golden brown color.
  • I add the minced garlic and cook for approximately one minute or until it becomes fragrant. Now, I place the bag of flour over the mixture and stir everything together until it is completely incorporated. I cook for an additional 1-2 minutes to allow the taste of raw flour to cook off.
  • I slowly add the beef broth while briskly stirring so that no lumps form. I also add the Worcestershire sauce, Dijon mustard, paprika, thyme, salt, and pepper. At this stage, I bring the mixture to a simmer.
  • I turn the heat down to medium-low and continue to simmer for 8 to 10 minutes stirring occasionally, until the sauce is thick and creamy.
  • I remove it from the heat and mix in the sour cream until it is smooth and incorporated. I taste it and add more salt or pepper if I feel it is warranted.
  • to be honest I always spoon the stroganoff over the cooked noodles and sprinkle some fresh parsley on top to make it look nice.

Notes

  • Brown the beef well: I let that ground beef get really brown and crispy before I add anything else. Makes a huge difference in flavor.
    Drain the grease: I always drain off the extra fat or the sauce gets all oily and gross.
    Don’t skip the flour: This is what makes the sauce thick and creamy instead of watery. Trust me on this one.
    Sour cream goes in last: I take it off the heat first, then stir in the sour cream. Otherwise it curdles and looks weird.
    Fresh herbs are key: I add fresh parsley right before serving. Makes everything taste brighter.
    Mix up your mushrooms: I try cremini, shiitake, or portobello when I want something fancier than regular mushrooms.
    Make it extra creamy: Sometimes I throw in a spoonful of cream cheese or a splash of heavy cream when I’m feeling indulgent.
    Eat it right away: It’s best fresh off the stove, but it reheats pretty well if you store it right.
    Greek yogurt works too: I use this instead of sour cream sometimes – gives it a tangier kick.
    Add whatever veggies: I toss in peas or carrots when I want more color and to sneak in some nutrition.

➤ Ground Beef Stroganoff Recipe FAQs

Q: Can I use ground turkey instead of beef?

⤷ A: Yes, that definitely works! Just keep in mind that it will be much less flavorful overall, so I normally need to add more overall seasoning to make the dish flavorful enough to my liking.

Q: My sauce turned out too thin! Help?

⤷ A: Mix a tablespoon of cornstarch and a couple of tablespoons of cold water together. Then stir this mixture into your sauce while it is simmering (continuously stir while adding the cornstarch mixture). It will be thickened in no time!

Q: Can I make this dairy-free?

⤷ A: I’ve used coconut cream instead of sour cream, and it worked out pretty well. I also think cashew cream should for too, and I would hope it could one day be available.
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