Delicious ground beef stroganoff served over egg noodles with creamy mushroom sauce, garnished with fresh parsley in a white bowl. | recipesbybrad.comDelicious ground beef stroganoff served over egg noodles with creamy mushroom sauce, garnished with fresh parsley in a white bowl.
Quick Overview
This Ground Beef Stroganoff recipe transforms the classic Russian dish into an affordable, weeknight-friendly meal that’s ready in just 30 minutes. Unlike traditional stroganoff made with expensive beef cuts, this version uses ground beef to create the same rich, creamy flavors your family craves. The combination of tender ground meat, earthy mushrooms, and tangy sour cream sauce creates a comforting dish that pairs perfectly with egg noodles, rice, or mashed potatoes.
What makes this ground beef stroganoff special is its simplicity and speed. You’ll brown the meat, sauté mushrooms and onions, then create a luscious sauce right in the same pan. This one-skillet approach means fewer dishes to wash and maximum flavor development. The result is a hearty, satisfying meal that tastes like it simmered for hours but takes less time than ordering takeout.
Perfect for busy families, this recipe serves six people generously and costs a fraction of what you’d spend on traditional stroganoff. The creamy texture and savory flavors make it an instant crowd-pleaser that even picky eaters will request again and again.
Ingredient Breakdown
Creating the perfect ground beef stroganoff starts with selecting quality ingredients that work together to build layers of flavor. Each component plays a specific role in achieving the creamy, savory taste that makes this dish so satisfying. Here’s what you’ll need and why each ingredient matters:
Ground Beef (1.5 pounds, 80/20 blend)
The star protein provides rich, meaty flavor throughout the dish. Choose 80/20 ground beef for the perfect balance of flavor and fat content. The fat renders during cooking, creating a flavorful base for the sauce while keeping the meat tender and juicy.
Yellow Onion (1 large, diced)
Diced onion adds sweetness and depth to the stroganoff base. As it cooks, the onion caramelizes slightly, contributing natural sugars that balance the tangy sour cream. Use a large yellow onion for the best flavor development in this recipe.
Baby Bella Mushrooms (8 ounces, sliced)
Sliced mushrooms provide earthy umami flavor and meaty texture. Baby bella mushrooms work perfectly, but white button mushrooms are an excellent substitute. The mushrooms release moisture during cooking, which helps create the sauce base for your stroganoff.
Garlic Cloves (3 cloves, minced)
Fresh minced garlic adds aromatic depth and savory notes to the dish. Three cloves provide just enough garlic flavor without overwhelming the other ingredients. Always use fresh garlic rather than powdered for the best taste in this recipe.
Beef Broth (2 cups, low sodium)
Low-sodium beef broth creates the liquid base for your creamy sauce. It adds rich, beefy flavor that complements the ground meat. Using low-sodium broth allows you to control the salt content in your finished stroganoff dish.
Sour Cream (1 cup, full-fat)
Full-fat sour cream creates the signature tangy, creamy texture that defines stroganoff. Never use low-fat versions, as they can curdle when heated. Add the sour cream off the heat to maintain its smooth, velvety consistency.
All-Purpose Flour (2 tablespoons)
Flour acts as a thickening agent for the stroganoff sauce. It helps bind the ingredients together and creates the perfect creamy consistency. Sprinkle it over the cooked vegetables to avoid lumps in your finished sauce.
Dijon Mustard (1 tablespoon)
Dijon mustard adds subtle tang and complexity to the sauce. It brightens the rich flavors and provides a slight sharpness that balances the creamy sour cream. This ingredient is essential for authentic stroganoff flavor.
Worcestershire Sauce (1 tablespoon)
This umami-rich sauce adds depth and savory complexity to your ground beef stroganoff. Worcestershire sauce contains anchovies and other fermented ingredients that boost the overall flavor profile without being identifiable in the finished dish.
Fresh Parsley (1/4 cup, chopped)
Chopped fresh parsley provides color contrast and fresh flavor to finish the dish. It adds brightness that cuts through the rich, creamy sauce. Save some parsley for garnish to make your stroganoff look restaurant-worthy.
Egg Noodles (12 ounces, wide)
Wide egg noodles are the traditional accompaniment for stroganoff. Their broad surface area holds the creamy sauce perfectly. Cook them separately according to package directions, then serve the stroganoff over the hot, buttered noodles.
Step By Step Recipe: Ground Beef Stroganoff
Follow these detailed instructions to create restaurant-quality ground beef stroganoff in your own kitchen. Each step builds upon the previous one, developing layers of flavor that make this dish truly exceptional. Take your time with each stage for the best results.
Step 1: Prepare Your Ingredients
Begin by gathering and preparing all ingredients before you start cooking. Dice the large onion into small, uniform pieces. Slice the baby bella mushrooms into quarter-inch thick pieces. Mince three garlic cloves finely. Chop the fresh parsley and set aside for later use. Measure out the sour cream, beef broth, flour, Dijon mustard, and Worcestershire sauce. This preparation step, called mise en place, ensures smooth cooking and prevents any ingredients from burning while you search for others.
Step 2: Brown the Ground Beef
Heat a large skillet or Dutch oven over medium-high heat. Add the ground beef and break it apart with a wooden spoon or spatula. Cook for 6-8 minutes, stirring occasionally, until the meat is completely browned and no pink remains. The beef should develop some crispy edges for maximum flavor. Don’t overcrowd the pan, as this will cause the meat to steam rather than brown. Once fully cooked, use a slotted spoon to transfer the beef to a plate, leaving the rendered fat in the pan for the next step.
Step 3: Sauté the Vegetables
In the same skillet with the beef drippings, add the diced onion and cook for 3-4 minutes until it becomes translucent and slightly golden. Add the sliced mushrooms and continue cooking for another 4-5 minutes until they release their moisture and begin to brown. The vegetables should be tender and fragrant. Finally, add the minced garlic and cook for 30 seconds until aromatic. Be careful not to burn the garlic, as it will become bitter and ruin the dish’s flavor profile.
Step 4: Create the Sauce Base
Sprinkle the flour over the cooked vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste. This creates a roux that will thicken your sauce. Gradually pour in the beef broth while stirring continuously to prevent lumps from forming. Add the Worcestershire sauce and Dijon mustard, mixing well to combine. Bring the mixture to a gentle simmer and cook for 2-3 minutes until it begins to thicken. The sauce should coat the back of a spoon when ready for the next step.
Step 5: Combine and Finish
Return the browned ground beef to the skillet and stir to combine with the sauce. Reduce heat to low and simmer for 2-3 minutes to allow the flavors to meld together. Remove the pan from heat completely before adding the sour cream. This prevents the sour cream from curdling due to high heat. Stir in the sour cream gradually until the sauce becomes creamy and smooth. Taste and adjust seasoning with salt and pepper as needed. Sprinkle with fresh chopped parsley before serving over hot egg noodles.
Step 6: Prepare the Noodles
While the stroganoff simmers, cook the wide egg noodles according to package directions in a large pot of salted boiling water. The noodles should be tender but still have a slight bite to them. Drain the noodles well and toss with a small amount of butter to prevent sticking. Serve the noodles immediately in individual bowls, then ladle the hot ground beef stroganoff over the top. The warm noodles will help maintain the serving temperature and absorb some of the delicious creamy sauce.
Serving and Storing Tips
Proper serving and storage techniques help you get the most from your ground beef stroganoff. These tips ensure your dish tastes fresh and delicious whether you’re serving it immediately or saving leftovers for later meals.
Perfect Serving Temperature
Serve your ground beef stroganoff immediately while hot for the best taste and texture. The creamy sauce should be steaming and the noodles warm. If the dish cools too much, gently reheat over low heat, stirring frequently to prevent the sour cream from separating.
Ideal Portion Sizes
This recipe serves six generous portions when served over egg noodles. Plan for about 1 cup of stroganoff per person when serving as a main dish. Accompany with a simple green salad or steamed vegetables for a complete, balanced meal that satisfies without being overly heavy.
Garnishing Options
Fresh chopped parsley adds color and brightness to the rich dish. You can also garnish with a dollop of extra sour cream, freshly cracked black pepper, or a sprinkle of paprika. These simple additions make the presentation more appealing and add extra flavor layers.
Refrigerator Storage
Store leftover stroganoff in airtight containers in the refrigerator for up to three days. The flavors actually improve overnight as they have time to meld together. Keep the noodles separate from the sauce if possible to prevent them from becoming mushy during storage.
Reheating Instructions
Reheat stroganoff gently over low heat on the stovetop, stirring frequently. Add a splash of beef broth or milk if the sauce seems too thick. Microwave reheating works but use 50% power and stir every 30 seconds to prevent the sour cream from curdling or separating.
Freezing Guidelines
This stroganoff freezes well for up to three months, though the texture of the sour cream may change slightly. Freeze in portion-sized containers for easy weeknight meals. Thaw overnight in the refrigerator before reheating. Add fresh sour cream when reheating to restore the creamy texture.
Alternative Serving Suggestions
While egg noodles are traditional, try serving your ground beef stroganoff over rice, mashed potatoes, or even baked potatoes for variety. The creamy sauce pairs well with any starchy base. For a lower-carb option, serve over cauliflower rice or zucchini noodles.
Make-Ahead Tips
You can prepare the stroganoff up to the point of adding sour cream, then refrigerate overnight. When ready to serve, reheat gently and stir in the sour cream off the heat. This method actually improves the flavor while saving time on busy weeknights.
Mistakes to avoid
Creating the perfect ground beef stroganoff requires attention to detail and avoiding common pitfalls that can ruin this classic comfort dish.
Overcooking the Ground Beef
Many home cooks make the mistake of overcooking ground beef, resulting in tough, dry meat. Cook the beef over medium-high heat until just browned, breaking it into small pieces. Remove excess fat but don’t continue cooking once the pink disappears. Overcooked beef becomes chewy and loses its tender texture, making your stroganoff less appealing. The key is quick cooking to maintain juiciness while achieving proper browning for flavor development.
Adding Sour Cream Too Early
Adding sour cream while the pan is too hot causes curdling and separation. This ruins the smooth, creamy texture that defines stroganoff. Always remove the pan from heat before stirring in sour cream, or add it gradually while the mixture is warm but not boiling. If curdling occurs, the dish becomes grainy and unappetizing. Temperature control is crucial for maintaining the signature creamy consistency that makes this dish so satisfying.
Using Low-Quality Mushrooms
Cheap, watery mushrooms release too much moisture and lack flavor depth. Choose fresh button mushrooms, cremini, or baby bella varieties for better taste and texture. Avoid pre-sliced mushrooms as they dry out quickly. Fresh mushrooms should feel firm and have a pleasant earthy aroma. Poor-quality mushrooms make the sauce watery and contribute little to the overall flavor profile of your stroganoff, diminishing the final result significantly.
Tips and tricks
Master these professional techniques to create restaurant-quality ground beef stroganoff that impresses family and guests every time.
Season in Layers for Maximum Flavor
Season your ground beef stroganoff at multiple stages during cooking rather than just at the end. Start by seasoning the raw beef with salt and pepper before browning. Add herbs like thyme or paprika while sautéing the onions and mushrooms. This layered seasoning approach builds complex flavors throughout the dish. Taste and adjust seasoning before adding the final sour cream mixture. Each component should contribute to the overall flavor profile. Don’t forget to season the pasta water generously with salt, as this adds another layer of flavor that complements the rich stroganoff sauce. This technique creates depth that single-stage seasoning cannot achieve.
Create a Proper Roux Base
After browning your beef and vegetables, sprinkle flour directly into the pan and cook for 1-2 minutes. This creates a roux that thickens your sauce naturally and prevents lumps. Stir constantly to avoid burning the flour, which would create a bitter taste. Gradually add beef broth while whisking to maintain smoothness. This technique creates a velvety sauce that coats the pasta perfectly. Many recipes skip this step, resulting in thin, watery stroganoff. The roux method gives you better control over consistency and creates a more professional finish. A well-made roux base is the foundation of exceptional stroganoff that rivals restaurant quality.
Choose the Right Pasta Shape
Wide egg noodles are traditional, but other pasta shapes work beautifully with ground beef stroganoff. Pappardelle, fettuccine, or even penne capture the creamy sauce effectively. Cook pasta just until al dente, as it will continue cooking slightly when mixed with the hot sauce. Reserve some pasta cooking water before draining – the starchy water helps bind the sauce to the noodles if needed. Fresh pasta works wonderfully but requires careful timing since it cooks much faster than dried varieties. The key is matching the pasta texture to the sauce consistency for perfect bite-to-bite flavor distribution throughout your stroganoff.
Suggestions for Ground Beef Stroganoff
Transform your basic stroganoff recipe with these creative variations and serving suggestions that add excitement to this classic dish.
Add Wine for Depth
Deglaze the pan with white wine or dry sherry after browning the beef and vegetables. This adds sophisticated flavor complexity and helps lift the browned bits from the pan bottom, incorporating them into your sauce. Use about ¼ cup of wine and let it reduce by half before adding other liquids. The alcohol cooks off, leaving behind rich, concentrated flavors that complement the creamy elements. Choose a wine you would drink, as cooking doesn’t mask poor quality. This simple addition transforms ordinary stroganoff into an restaurant-worthy dish.
Incorporate Fresh Herbs
Fresh herbs brighten the rich, creamy flavors of ground beef stroganoff significantly. Add chopped fresh dill, parsley, or chives just before serving to maintain their vibrant color and flavor. Dried herbs work too but add them earlier in the cooking process. Fresh thyme pairs beautifully with mushrooms, while tarragon adds a subtle anise note that complements the sour cream. Start with small amounts and taste as you go. Herb combinations like dill and parsley create complexity without overwhelming the dish’s classic comfort food appeal.
Try Different Mushroom Varieties
Mix mushroom types for more complex flavors in your stroganoff. Combine button mushrooms with shiitake, oyster, or portobello varieties for different textures and tastes. Each type contributes unique characteristics – shiitake adds umami depth, while oyster mushrooms provide delicate sweetness. Clean mushrooms with a damp paper towel rather than washing them, which prevents excess water from diluting your sauce. Slice mushrooms uniformly for even cooking, and don’t overcrowd the pan, which causes steaming instead of proper browning. This variety creates a more sophisticated version of the classic dish.
FAQs
Can I make ground beef stroganoff ahead of time?
Yes, you can prepare stroganoff in advance, but add the sour cream just before serving to prevent curdling during reheating. Cook the beef, vegetables, and sauce base completely, then cool and refrigerate for up to three days. When ready to serve, reheat gently over low heat, stirring frequently. Add the sour cream gradually once the mixture is warm but not boiling. The pasta is best cooked fresh, as reheated noodles can become mushy and lose their texture.
What’s the best ground beef to use for stroganoff?
Use 80/20 ground beef for the best balance of flavor and texture in your stroganoff. This ratio provides enough fat for taste without making the dish greasy. Leaner ground beef like 90/10 can become dry and tough, while higher fat content makes the sauce too oily. Ground chuck works excellently and offers good value. Avoid pre-formed patties, as they often contain additives. Fresh ground beef from your butcher provides the best quality and flavor for this classic comfort dish.
How do I prevent my stroganoff from being too salty?
Control salt levels by tasting at each cooking stage and using low-sodium beef broth. Many store-bought broths contain high sodium levels that concentrate during cooking. Season the beef lightly at first, then adjust after adding other ingredients. Sour cream and some mushrooms naturally contain sodium, so account for these when seasoning. If your dish becomes too salty, add a splash of cream or milk to dilute the flavor, or serve over unsalted pasta to balance the overall taste.
Can I freeze leftover ground beef stroganoff?
Stroganoff can be frozen, but the sour cream may separate when thawed, affecting texture. For best results, freeze the beef and mushroom base without the dairy components, then add fresh sour cream when reheating. Freeze in portion-sized containers for up to three months. Thaw overnight in the refrigerator, then reheat slowly over low heat. Stir in fresh sour cream gradually to restore the creamy consistency. The pasta should be cooked fresh rather than frozen with the sauce.
Summary
Perfect ground beef stroganoff requires attention to technique and quality ingredients. Avoid overcooking the beef, control temperatures when adding sour cream, and build flavors through proper seasoning. Use fresh mushrooms, create a proper roux base, and choose the right pasta shape for best results. Creative additions like wine, fresh herbs, and mushroom varieties can transform this classic comfort dish. With proper preparation and storage techniques, you can enjoy restaurant-quality stroganoff at home anytime.
Ground Beef Stroganoff
A quick, creamy, and comforting classic! This easy weeknight version uses ground beef and rich mushroom gravy, served over egg noodles for a satisfying 30-minute meal.
Ingredients
- 12 oz wide egg noodles
- 1 lb ground beef (80/20 lean)
- 1 medium yellow onion, diced
- 8 oz baby bella mushrooms, sliced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Cook egg noodles according to package directions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
- Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook for 5-6 minutes, breaking it up with a spoon until browned and cooked through. Remove beef and set aside, leaving drippings in pan.
- Add diced onion to the same skillet and cook for 3-4 minutes until softened and translucent. Add sliced mushrooms and cook for 4-5 minutes until golden brown and moisture has evaporated.
- Add minced garlic and cook for 30 seconds until fragrant. Sprinkle flour over vegetables and stir constantly for 1 minute to cook out raw flour taste.
- Gradually whisk in beef broth, scraping up any browned bits from bottom of pan. Add Worcestershire sauce and Dijon mustard. Bring to a simmer and cook for 3-4 minutes until sauce thickens.
- Return ground beef to skillet and season with salt and pepper. Reduce heat to low and stir in sour cream and heavy cream until well combined. Do not boil after adding dairy.
- Add cooked egg noodles to the skillet and toss to coat with sauce. If mixture seems too thick, add reserved pasta water 1 tablespoon at a time until desired consistency is reached.
- Remove from heat and garnish with fresh chopped parsley. Serve immediately while hot.
Tools You’ll Need
- Large pot for cooking noodles
- Large skillet or Dutch oven
- Wooden spoon or spatula
- Whisk
- Colander for draining noodles
- Sharp knife and cutting board
Notes
- Don’t skip browning the mushrooms properly – let them cook undisturbed for 2-3 minutes to develop golden color and concentrated flavor.
- Remove the skillet from heat before adding sour cream to prevent curdling. If sauce does curdle, whisk vigorously off heat to smooth it out.
- This dish is best served immediately but can be stored in refrigerator for up to 3 days. Add a splash of broth when reheating to restore creaminess.
- For extra richness, substitute half the beef broth with dry white wine and let it reduce by half before adding remaining broth.
Allergy Information
- Contains: Wheat (noodles, flour), Dairy (sour cream, heavy cream)
- Optional Substitutions: Use gluten-free noodles and flour for gluten-free version; substitute Greek yogurt for sour cream and coconut cream for heavy cream for lighter option
Nutrition Facts (Per Serving)
- Calories: ~485 kcal
- Protein: 28g
- Carbohydrates: 42g
- Fat: 22g
- Fiber: 3g
- Sodium: 680mg