Family-Friendly Recipes That Everyone Will Love

Ground Beef Stroganoff (Print Version)

# Ingredients:

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.

Ingredient close-up

# Instructions:

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.