Ground Beef Stroganoff
Ground Beef Stroganoff is a cozy and comforting dish featuring tender bits of ground beef cooked in a creamy, mushroom-filled sauce. The sauce is rich with sour cream and savory…
Tip: save now, cook later.Ground Beef Stroganoff is a cozy and comforting dish featuring tender bits of ground beef cooked in a creamy, mushroom-filled sauce. The sauce is rich with sour cream and savory flavors that go perfectly with egg noodles or rice. It’s a classic comfort food that feels warm and satisfying, especially on chilly evenings.
I love making this dish when I want something simple and filling but still special. Using ground beef makes it quick and easy to throw together on a busy weeknight, and the creamy sauce feels indulgent without being complicated. My secret tip is to cook the mushrooms until they’re golden brown—it really brings out their deep flavor and makes the sauce extra tasty.
One of my favorite ways to serve Ground Beef Stroganoff is right off the stove with a big helping of buttered noodles or mashed potatoes. It’s the kind of meal that everyone tends to go back for seconds on, and leftover stroganoff tastes just as good the next day. This dish always brings back memories of family dinners where everyone sat around the table sharing stories and laughter while enjoying a delicious, hearty meal.
Ground Beef Stroganoff Key Ingredients & Simple Swaps
Ground Beef: Using 80/20 beef gives a good balance of flavor and fat. If you want leaner, try 90/10, but it may be less juicy. You can also swap for ground turkey or chicken for a lighter version.
Mushrooms: White button mushrooms work well here because they soften nicely. Cremini or baby bella add deeper flavor if you like. If you’re out of fresh mushrooms, try canned, but rinse first to reduce saltiness.
Sour Cream: It adds creaminess and tang. You can use Greek yogurt as a healthier substitute, but add it off the heat to avoid curdling. Heavy cream mixed with a bit of lemon juice works too in a pinch.
Egg Noodles: Cook until just tender (al dente) so they don’t get mushy when mixed with the sauce. If you can’t find egg noodles, wide pasta like pappardelle or even fettuccine make good replacements.
How Can I Make a Smooth, Thick Stroganoff Sauce Without Lumps?
Making the sauce smooth depends on creating and combining the roux and broth properly. Here’s how to get it right:
- After cooking the mushrooms and beef, melt butter in the pan and sprinkle flour evenly over it. Stir constantly to form the roux and cook for 1-2 minutes—this cooks out the raw flour taste.
- Gradually add cold or room-temperature beef broth in small amounts while whisking. This prevents lumps from forming and helps the sauce thicken evenly.
- Once all broth is added, let the sauce simmer gently for a few minutes so it thickens and flavors blend.
- Turn heat to low before stirring in sour cream; high heat can cause curdling. Stir until smooth and creamy.
Equipment You’ll Need
- Large skillet or frying pan – perfect for browning the beef and cooking mushrooms all in one pan.
- Whisk – helps you mix the roux and broth smoothly without lumps.
- Large pot – for boiling the egg noodles until just tender.
- Wooden spoon or spatula – great for stirring the beef and sauce without scratching your pan.
- Colander – to drain the cooked noodles easily and quickly.
Flavor Variations & Add-Ins
- Use ground turkey or chicken instead of beef for a lighter meal with less fat.
- Add a splash of Worcestershire sauce or soy sauce to the sauce for a deeper, umami flavor.
- Stir in chopped spinach or kale at the end for extra color and nutrition.
- Swap sour cream for plain Greek yogurt if you want a tangy taste with fewer calories.
How to Make Ground Beef Stroganoff
Ingredients You’ll Need:
Main Ingredients:
- 12 oz egg noodles
- 1 lb ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 cup sour cream
- 1 tsp Dijon mustard (optional)
- Salt and pepper to taste
- 2 tbsp olive oil or vegetable oil
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 30 minutes total: around 10 minutes to prep and cook the noodles, and about 20 minutes to cook the beef mixture, make the sauce, and combine everything. It’s a quick, comforting meal you can have ready in under half an hour!
Step-by-Step Instructions:
1. Cook the Noodles:
Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package directions until just tender (al dente). Drain the noodles and set them aside while you make the sauce.
2. Brown the Ground Beef:
Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. If there’s extra fat, drain it off carefully. This keeps the dish from being greasy.
3. Cook Onion, Garlic, and Mushrooms:
Add the chopped onion to the skillet and cook until softened, about 3 to 4 minutes. Stir in the minced garlic and cook for another minute until fragrant. Next, add the sliced mushrooms and cook until they release their juices and become tender, about 5 to 6 minutes.
4. Make the Sauce:
Push the beef mixture to one side of the skillet. Add the butter to the cleared side and let it melt. Sprinkle the flour over the melted butter and stir to make a roux. Cook the roux for 1 to 2 minutes while stirring constantly to avoid lumps and cook out the raw flour taste.
5. Add Beef Broth and Simmer:
Gradually whisk in the beef broth, mixing well with the roux to keep the sauce smooth. Let the mixture simmer for 3 to 5 minutes until it thickens nicely.
6. Finish the Sauce:
Turn the heat down to low. Stir in the sour cream and Dijon mustard if you’re using it. Mix gently until the sauce is creamy and smooth. Taste and add salt and pepper as needed.
7. Combine and Serve:
Add the cooked egg noodles directly into the skillet with the sauce. Gently toss everything together until the noodles are well coated with the creamy sauce. Garnish with fresh chopped parsley for a bright finish. Serve warm and enjoy!
Can I Use Frozen Mushrooms Instead of Fresh?
Yes, frozen mushrooms work fine! Just thaw them completely and drain any excess liquid before adding to the pan to avoid making the sauce watery.
How Do I Store Leftover Stroganoff?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly.
Can I Make This Recipe Dairy-Free?
Absolutely! Substitute the sour cream with a dairy-free yogurt or coconut cream, and use a dairy-free butter alternative. The texture will be slightly different but still delicious.
What Can I Serve With Ground Beef Stroganoff?
This dish is great on its own, but you can serve it alongside steamed vegetables, a crisp green salad, or crusty bread to soak up any extra sauce.
