Ground Beef Stroganoff
Ground Beef Stroganoff is a creamy, comforting dish featuring tender ground beef cooked with mushrooms and onions, all wrapped up in a rich sour cream sauce. The sauce is smooth…
By Ava
•
•
Reading time: 6 min
Tip: save now, make later.
Ground Beef Stroganoff is a creamy, comforting dish featuring tender ground beef cooked with mushrooms and onions, all wrapped up in a rich sour cream sauce. The sauce is smooth and flavorful, perfectly clinging to soft egg noodles or your favorite pasta. This dish feels like a warm hug on a plate, with simple ingredients coming together in a satisfying way.
I love how easy and quick this recipe comes together, making it a great option for busy weeknights when you want something tasty without a lot of fuss. One tip I always follow is adding a little paprika and Worcestershire sauce to deepen the flavor, which really makes the stroganoff taste special. It’s also such a crowd-pleaser—everyone I’ve served it to asks for seconds!
My favorite way to enjoy Ground Beef Stroganoff is to serve it over buttered noodles or even mashed potatoes when I’m feeling extra cozy. Sometimes I throw in a sprinkle of fresh parsley on top for a touch of color and freshness. It’s the kind of meal that brings people together around the table and leaves everyone feeling full and happy.
Key Ingredients & Substitutions
Ground beef: This adds rich flavor and texture. For a leaner option, use ground turkey or chicken. Just note the flavor will be milder.
Mushrooms: They bring earthiness and moisture. Cremini or button mushrooms work best. If you can’t find fresh, use frozen but cook off extra liquid first.
Sour cream: It gives the sauce creaminess and tang. Greek yogurt can be used instead for a healthier twist, but add it off the heat to avoid curdling.
Beef broth: Key for depth and to make the sauce. Low-sodium broth is great so you can control saltiness better.
How Do You Make a Smooth, Lumpy-Free Stroganoff Sauce?
The secret is making a good roux and adding broth slowly. Here’s how:
- Cook onions and mushrooms first, then sprinkle flour over them and stir a minute or two. This cooks out raw flour taste and helps thicken later.
- Add broth gradually, stirring constantly to prevent lumps from forming.
- Simmer gently so the sauce thickens before adding sour cream.
- After adding sour cream, keep heat low and never boil it to stop curdling—just warm it through.
Equipment You’ll Need
- Large skillet – perfect for browning the beef and cooking the sauce all in one pan.
- Medium pot – for boiling the egg noodles until tender.
- Wooden spoon or spatula – great for stirring without scratching your skillet.
- Colander – to drain the cooked noodles easily.
- Measuring cups and spoons – to keep your sauce ingredients balanced.
Flavor Variations & Add-Ins
- Try ground turkey or chicken instead of beef for a lighter dish that still tastes great.
- Add a splash of white wine with the broth for a subtle depth and brightness.
- Stir in a handful of fresh spinach at the end for extra color and nutrition.
- Mix in shredded Swiss or Gruyère cheese for a creamy, cheesy twist.
How to Make Ground Beef Stroganoff
Ingredients You’ll Need:
- 12 oz egg noodles
- 1 lb ground beef
- 1 medium onion, finely chopped
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 cup sour cream
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard (optional)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Time You’ll Need:
This meal takes about 30 minutes to make from start to finish. You’ll spend around 10 minutes cooking the noodles and browning the beef, plus about 15-20 minutes preparing the sauce and combining everything. It’s perfect for a quick and hearty dinner!
Step-by-Step Instructions:
1. Cook the Noodles:
Boil the egg noodles following the package directions until they are tender but still firm (al dente). Drain them well and set aside for later.
2. Brown the Ground Beef:
Heat 1 tablespoon of butter in a large skillet over medium heat. Add the ground beef and cook until it’s nicely browned, breaking it apart as it cooks. If there’s a lot of fat, drain it off. Remove the beef from the skillet and set it aside.
3. Cook the Onions and Mushrooms:
In the same skillet, melt the remaining 1 tablespoon of butter. Add the chopped onions and cook for 3-4 minutes until they become translucent. Then add the sliced mushrooms and cook for 5-6 minutes until they release their moisture and turn golden brown.
4. Add Garlic and Make the Sauce Base:
Stir in the minced garlic and cook for another minute until fragrant. Sprinkle the flour over the mushroom and onion mixture, stirring constantly to form a smooth roux. Cook this for 1-2 minutes to get rid of the raw flour taste.
5. Add Broth and Thicken:
Slowly pour in the beef broth while stirring constantly to avoid lumps. Bring the sauce to a gentle simmer and let it thicken a bit.
6. Combine Beef and Finish the Sauce:
Return the browned beef to the skillet. Stir in Worcestershire sauce and Dijon mustard if you’re using it. Season with salt and pepper to your liking.
7. Add Sour Cream and Serve:
Turn the heat down to low and mix in the sour cream until the sauce is creamy and smooth. Heat gently—don’t let it boil, or the sour cream may curdle. Serve the stroganoff sauce over the cooked noodles and sprinkle with fresh parsley.
Can I Use Frozen Mushrooms for This Recipe?
Yes! Just thaw them completely and drain any excess water before cooking to avoid a watery sauce. Sauté them a bit longer to help evaporate extra moisture.
How Can I Make This Dish Ahead of Time?
You can cook the beef and sauce a day in advance. Store it in an airtight container in the fridge and reheat gently on the stove before serving. Add the sour cream when reheating to keep it fresh and creamy.
What’s the Best Way to Store Leftovers?
Place any leftovers in a sealed container and refrigerate for up to 3 days. Reheat slowly over low heat, stirring occasionally. Add a splash of broth or cream if the sauce thickens too much.
Can I Substitute the Sour Cream?
Absolutely! Greek yogurt is a good substitute. Stir it in off the heat to prevent curdling and add a similar tangy creaminess to the sauce.