Ground Beef Stroganoff
Oh, this dish! If I had to pick just one recipe to be my ultimate comfort food, it would undoubtedly be my Ground Beef Stroganoff. It’s the kind of meal that just wraps you up in a warm hug, especially on those chilly evenings when the wind is howling outside. I remember my mom making a version of this when I was a kid, and the smell of the mushrooms and sour cream simmering on the stove was pure magic. It’s so much more than just ground beef and noodles; it’s a trip back in time, a taste of home, and a lifesaver on busy weeknights when you still want something truly delicious and satisfying. If you’ve ever enjoyed a hearty beef stew but crave something a little quicker and creamier, this Ground Beef Stroganoff is going to be your new best friend.
What is ground beef stroganoff?
So, what exactly *is* Ground Beef Stroganoff? At its heart, it’s a wonderfully rich and creamy dish that’s surprisingly simple to whip up. Think of it as a deconstructed beef Wellington meets creamy mushroom pasta, but made with humble ground beef. The name itself, Stroganoff, has Russian origins, and traditionally, it involved sautéed beef strips in a sour cream sauce. My version uses ground beef, which makes it incredibly accessible and quicker to cook, and it’s usually served over egg noodles, which are just perfect for soaking up all that glorious sauce. It’s that perfect balance of savory, tangy, and creamy that just makes you close your eyes and savor every bite. It’s a true classic for a reason!
Why you’ll love this recipe?
Honestly, the list of reasons why I adore this Ground Beef Stroganoff is long, but let me try to narrow it down for you. First and foremost, the flavor is just out of this world. You get that deep, savory taste from the browned beef, the earthy notes from the mushrooms, a lovely tang from the sour cream, and a hint of brightness from the Dijon mustard. It’s complex and comforting all at once. Then there’s the simplicity. Seriously, this is a one-pan wonder for the most part, and even a beginner cook can nail it. I can usually get this on the table in about 30-40 minutes, which is a miracle when I’m rushing home from work. It’s also incredibly budget-friendly. Ground beef is usually a staple, and the other ingredients are pantry-friendly. You don’t need fancy cuts of meat or expensive spices to achieve this amazing flavor. Plus, it’s super versatile! You can serve it over egg noodles, but I’ve also made it with mashed potatoes, rice, or even thick-cut toast when I’m feeling a little different. What I love most about this recipe is that it feels like a special meal without requiring hours of effort or a huge grocery bill. It’s the perfect example of how simple ingredients can create something truly spectacular.
How do I make ground beef stroganoff?
Quick Overview
Making this Ground Beef Stroganoff is a breeze. We’ll brown the ground beef and onions until they’re beautifully savory, then add mushrooms and garlic to deepen the flavor. Next, we’ll create a luscious, creamy sauce using beef broth, a touch of flour for thickening, sour cream, and a little Dijon mustard for a delightful tang. Everything simmers together until it’s thick and decadent. It’s a straightforward process that leads to an incredibly rewarding meal, perfect for any night of the week.
Ingredients
For the Main Dish:
1 tablespoon olive oil (or butter for extra richness)
1 pound lean ground beef (85/15 or 90/10 works great)
1 medium yellow onion, finely chopped
8 ounces cremini mushrooms, sliced (baby bellas are fantastic here)
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 ½ cups beef broth (low-sodium is good so you can control salt)
½ cup sour cream, at room temperature (this is key for smoothness!)
1 tablespoon Dijon mustard
½ teaspoon salt, plus more to taste
¼ teaspoon Black Pepper, plus more to taste
For Serving:
8 ounces wide egg noodles (or your favorite pasta)
Fresh parsley, chopped, for garnish (optional, but pretty!)
Step-by-Step Instructions
Step 1: Cook the Noodles
This is the only thing happening outside the main pot, but it’s super simple. Bring a large pot of salted water to a rolling boil. Add your egg noodles and cook according to package directions until al dente. Drain them well and set aside. You can toss them with a tiny bit of butter or olive oil to prevent sticking if you like, but they’ll be going straight into the sauce later anyway.
Step 2: Brown the Beef and Onions
Grab a large skillet or Dutch oven and heat the olive oil over medium-high heat. Add the ground beef and break it up with a spoon. Cook, stirring occasionally, until it’s nicely browned all over. Don’t rush this step; getting a good sear on the beef adds so much flavor! Once browned, drain off any excess grease. Add the chopped onion to the skillet with the beef and cook for about 5-7 minutes, stirring, until the onion is softened and translucent. The kitchen will start smelling amazing right about now!
Step 3: Sauté the Mushrooms and Garlic
Push the beef and onion mixture to one side of the skillet. Add the sliced mushrooms to the empty side. Let them cook, undisturbed for a couple of minutes, then stir them into the beef mixture. Cook until the mushrooms have released their liquid and started to brown, which usually takes about another 5-7 minutes. This is where that lovely, earthy mushroom flavor really develops. Stir in the minced garlic and cook for just about 1 minute more until fragrant. Be careful not to burn the garlic!
Step 4: Thicken the Sauce Base
Sprinkle the flour evenly over the beef, onion, and mushroom mixture. Stir everything together really well, making sure to coat all the ingredients. Cook for about 1-2 minutes, stirring constantly. This step toasts the flour slightly and helps create a smooth, lump-free sauce. You’ll notice the mixture getting a little thicker and pasty.
Step 5: Deglaze and Simmer
Slowly pour in the beef broth, scraping the bottom of the skillet with your spoon to loosen up any browned bits – that’s pure flavor! Stir until the sauce is smooth and begins to thicken. Bring the mixture to a gentle simmer. Reduce the heat to low, cover the skillet, and let it simmer for about 10 minutes. This allows all those flavors to meld together beautifully and the sauce to thicken to your desired consistency.
Step 6: Add the Creaminess and Tang
Turn the heat down to the lowest setting possible. In a small bowl, whisk together the room temperature sour cream and Dijon mustard until smooth. This is important: don’t just dump cold sour cream into the hot pan, or it might curdle! Gradually stir the sour cream mixture into the simmering stroganoff until it’s fully incorporated and the sauce is wonderfully creamy. Stir in the salt and pepper. Taste and adjust seasonings if needed. You want it to be just right!
Step 7: Combine with Noodles
Add the drained, cooked egg noodles directly into the skillet with the stroganoff sauce. Gently toss everything together until the noodles are fully coated and heated through. This is my favorite part – watching those noodles get all swaddled in that luscious sauce! If the sauce seems a little too thick, you can add a splash more beef broth or even a little of the pasta cooking water to loosen it up. If it seems too thin, let it simmer uncovered for a few more minutes.
Step 8: Serve
Ladle generous portions of the Ground Beef Stroganoff and noodles into bowls. Garnish with fresh chopped parsley if you’re feeling fancy. Serve immediately while it’s hot and comforting. Trust me, everyone will be asking for seconds!
What to Serve It With
This Ground Beef Stroganoff is such a comforting and complete meal on its own, especially when served over those perfectly saucy egg noodles. But if you’re looking to round out the meal or serve it in a slightly different way, I have a few ideas! For a classic, hearty dinner, a simple green salad with a light vinaigrette is a fantastic contrast to the richness of the stroganoff. It cuts through the creaminess beautifully. Some crusty bread or garlic bread is also a must-have in my house; it’s perfect for mopping up any leftover sauce. If you’re feeling adventurous, I’ve also served this over fluffy mashed potatoes, which is just pure indulgence. For a lighter option, I’ve even tried it with brown rice, and it was surprisingly good! For a more elevated feel, a side of roasted asparagus or steamed green beans adds a touch of freshness and color to the plate. The key is just to have something that complements the savory, creamy goodness without overpowering it.
Top Tips for Perfecting Your Ground Beef Stroganoff
I’ve made this Ground Beef Stroganoff more times than I can count, and over the years, I’ve picked up a few tricks that I think really make a difference. First, don’t skimp on browning the beef and sautéing the mushrooms. That deep, savory flavor comes from a good sear and allowing the mushrooms to caramelize a bit. If you’re using frozen mushrooms, make sure to thaw them and press out as much moisture as possible before cooking them, or they’ll just steam instead of brown. When you add the flour, make sure to cook it for a minute or two. This “toasts” the flour and gets rid of that raw flour taste, which is super important for a smooth sauce. For the sour cream, always bring it to room temperature before adding it to the skillet. I’ve learned the hard way that adding cold sour cream directly to hot liquid can sometimes make it seize up or curdle. A quick whisk in a separate bowl with the Dijon mustard before adding it to the pan ensures a silky smooth finish. Speaking of Dijon, don’t skip it! It adds a subtle tang and depth that elevates the whole dish. You can use regular yellow mustard in a pinch, but Dijon really is best. If you find your sauce is too thick after adding the sour cream, just stir in a little extra beef broth or even some of the pasta water. Conversely, if it’s too thin, let it simmer uncovered for a few extra minutes to reduce. I also love adding a splash of Worcestershire sauce along with the beef broth for an extra layer of umami. It’s a little secret ingredient that makes a big difference! And finally, for serving, make sure those noodles are cooked just right – al dente is perfect, as they’ll continue to soften a bit in the sauce.
Storing and Reheating Tips
One of the things I love about this Ground Beef Stroganoff is how well it stores! If you have leftovers, which happens sometimes (though rarely in my house!), they are just as delicious the next day. For refrigerating, I like to let the stroganoff cool down completely, then transfer it into an airtight container. It will stay good in the fridge for about 3-4 days. When you’re ready to reheat, you can gently warm it up on the stovetop over low heat, stirring occasionally. If it seems a little thick, add a splash of beef broth or milk to loosen it up. You can also reheat individual portions in the microwave, making sure to stir halfway through for even heating. I usually avoid reheating it on super high heat to prevent the sour cream from separating. If I know I’ll be freezing it, I tend to undercook the noodles just a tiny bit, as they’ll soften more during reheating. It freezes really well for up to 2-3 months. Just thaw it overnight in the refrigerator and then reheat as you would the refrigerated leftovers. It’s a lifesaver to have a batch of this ready to go on a busy day!
Frequently Asked Questions
Final Thoughts
There you have it – my absolute favorite Ground Beef Stroganoff recipe. It’s a dish that’s always a hit, no matter who I’m serving it to. It brings together simple, everyday ingredients into something truly comforting and delicious. The creamy, savory sauce, the tender beef, and the perfectly cooked noodles just create a symphony of flavors and textures that’s hard to beat. It’s the kind of meal that makes you feel good from the inside out, perfect for a cozy night in or when you need a little pick-me-up. If you’re a fan of hearty, comforting classics, I really hope you’ll give this one a try. It’s earned its permanent spot in my recipe rotation, and I have a feeling it might do the same for you. Let me know in the comments below how yours turns out, or if you have any special twists you like to add! Happy cooking!
