Ground Beef Stroganoff Recipe – Creamy, Savory & Easy to Make
This Ground Beef Stroganoff is a quick and delicious twist on the classic dish, featuring tender ground beef in a creamy mushroom sauce, served over egg noodles or rice. It’s the perfect weeknight comfort food, made with simple ingredients in just 30 minutes.
Equipment
- Large skillet or sauté pan
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
- Large pot for boiling noodles (if serving with pasta)
- Strainer (for draining pasta)
Ingredients
- 1 lb 450g ground beef (80/20 or leaner)
- 1 small onion finely chopped
- 2 cloves garlic minced
- 8 oz 225g mushrooms, sliced (white or cremini)
- 2 tbsp butter
- 1 tbsp olive oil
- 2 tbsp all-purpose flour
- 1 cup 240ml beef broth
- 1 cup 240ml sour cream (full-fat or light)
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard optional but adds depth
- ½ tsp salt or to taste
- ½ tsp black pepper or to taste
- ½ tsp smoked paprika optional for extra flavor
- ½ tsp dried thyme or 1 tsp fresh
- 8 oz 225g egg noodles or rice, for serving
- Fresh parsley chopped (for garnish)
Instructions
- Cook the Noodles
- Bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions. Drain and set aside.
- Brown the Ground Beef
- Heat a large skillet over medium-high heat. Add olive oil and ground beef, breaking it up with a wooden spoon. Cook until browned and no longer pink (about 5-6 minutes). Drain excess grease if needed.
- Sauté the Aromatics
- Push the beef to one side of the skillet and add butter, onions, and mushrooms. Sauté for about 4-5 minutes until softened. Add garlic and cook for another 30 seconds until fragrant.
- Make the Sauce
- Sprinkle flour over the beef and mushroom mixture, stirring to coat. Cook for 1 minute to remove the raw flour taste.
- Gradually stir in beef broth, ensuring no lumps form. Bring to a gentle simmer, allowing the sauce to thicken (about 3-4 minutes).
- Add the Creamy Ingredients
- Lower the heat to medium-low and stir in sour cream, Worcestershire sauce, and Dijon mustard. Season with salt, pepper, paprika, and thyme. Simmer for 2-3 minutes, stirring occasionally. Do not boil, as it may cause the sour cream to separate.
- Combine & Serve
- Taste and adjust seasoning as needed. Toss with cooked egg noodles or serve over rice. Garnish with fresh parsley and enjoy!
Notes
Thicker Sauce? If you prefer a thicker stroganoff, mix 1 tsp cornstarch with 2 tbsp cold water, then stir into the sauce and simmer until thickened.
Mushroom Substitute: If you don’t like mushrooms, swap them for zucchini or bell peppers.
Sour Cream Substitute: Greek yogurt or cream cheese can be used for a tangier or richer flavor.
Low-Carb Option: Serve over mashed cauliflower or zucchini noodles.
Mushroom Substitute: If you don’t like mushrooms, swap them for zucchini or bell peppers.
Sour Cream Substitute: Greek yogurt or cream cheese can be used for a tangier or richer flavor.
Low-Carb Option: Serve over mashed cauliflower or zucchini noodles.