ground beef stroganoff recipe
The Best ground beef stroganoff recipe
This recipe is also a great way to get a balanced meal in without overcomplicating things. The ground beef provides protein, the mushrooms add fiber and nutrients, and the sour cream gives it that creamy texture without being too heavy. I like to serve it with a side of steamed green beans or a simple salad to round things out. It’s filling enough for a family dinner but easy enough for a quick lunch if you’ve got leftovers. Plus, it reheats beautifully, so you can make a big batch and enjoy it all week. If you’re looking for a meal that’s both practical and delicious, this is the one to keep in your back pocket.
Classic Ground Beef Stroganoff
A comforting and creamy stroganoff made with ground beef, mushrooms, and egg noodles. This quick and easy version of the classic dish is perfect for a weeknight dinner with rich, savory flavors.
🥘Ingredients
- 1 lb (450g) ground beef (80/20 lean-to-fat ratio)
- 1 small onion, finely diced
- 8 oz (225g) mushrooms, sliced
- 2 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup beef broth (low-sodium preferred)
- 1 tbsp all-purpose flour
- 1/2 cup sour cream
- 1 tbsp fresh parsley, chopped (for garnish)
- 8 oz (225g) egg noodles or wide noodles
- 1 tbsp butter (optional, for tossing noodles)
👨🍳Directions
-
1
Cook the egg noodles according to package instructions in a medium pot of salted boiling water. Drain and set aside, reserving 1/4 cup of pasta water if needed. Toss with butter if desired. -
2
In a large skillet over medium-high heat, brown the ground beef, breaking it into small pieces with a wooden spoon. Cook until no longer pink, about 5-6 minutes. Drain excess fat if necessary. -
3
Add the diced onion and sliced mushrooms to the skillet. Cook for 4-5 minutes, stirring occasionally, until the mushrooms are softened and the onion is translucent. -
4
Stir in the minced garlic, Worcestershire sauce, Dijon mustard, paprika, salt, and black pepper. Cook for 1 minute until fragrant. -
5
Sprinkle the flour over the beef mixture and stir to combine. Cook for 1 minute to remove the raw flour taste. -
6
Slowly pour in the beef broth while stirring constantly to avoid lumps. Bring the mixture to a simmer and cook for 3-4 minutes until the sauce thickens slightly. -
7
Reduce the heat to low and stir in the sour cream. Mix until fully incorporated and heated through (do not boil). If the sauce is too thick, add a splash of reserved pasta water to loosen. -
8
Taste and adjust seasoning with more salt or pepper if needed. Serve the stroganoff over the cooked egg noodles and garnish with fresh parsley.
🔧Equipment
- Large skillet or sauté pan
- Wooden spoon or spatula
- Medium pot (for boiling noodles)
- Colander
- Measuring cups and spoons
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Ground Beef Stroganoff Works
❓ Frequently Asked Questions About Ground Beef Stroganoff
1. Can I use ground turkey or chicken instead of ground beef in stroganoff?
Yes! Ground turkey or chicken work well as substitutes for ground beef in stroganoff. They’ll absorb the flavors similarly, though you may want to add a splash of extra broth or a pat of butter to keep the dish rich and moist. Just ensure the meat is fully cooked before adding the sour cream to avoid curdling.
2. How can I make this stroganoff creamier?
For a creamier stroganoff, you can stir in an extra ¼ to ½ cup of sour cream at the end of cooking. Alternatively, mix 1–2 tablespoons of cream cheese or a splash of heavy cream into the sauce. Be sure to remove the pan from direct heat before adding dairy to prevent curdling.
3. Can I make ground beef stroganoff ahead of time?
Absolutely! Stroganoff actually tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water to loosen the sauce. Avoid microwaving if possible, as it can make the sour cream separate.
4. What’s the best way to serve stroganoff?
Ground beef stroganoff is traditionally served over egg noodles, but it also pairs well with mashed potatoes, rice, or even crusty bread to soak up the sauce. For a lighter option, try it over roasted vegetables or cauliflower rice. Garnish with fresh parsley or a sprinkle of paprika for color.
5. Can I freeze stroganoff with sour cream?
Freezing stroganoff with sour cream is possible, but the texture may change slightly—it can become grainy or separate when thawed. For best results, freeze the stroganoff without the sour cream, then stir it in after reheating. Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
