🥘 Ground Beef Stroganoff
A comforting, creamy, and flavorful twist on the classic stroganoff, this Ground Beef Stroganoff is quick to make, budget-friendly, and the perfect hearty meal for busy weeknights. Rich with savory mushrooms and a creamy beefy sauce, this dish pairs perfectly with egg noodles or mashed potatoes.
Equipment
- Large skillet or sauté pan
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
- Pot (for boiling noodles, optional)
Ingredients
- 1 lb ground beef 80–85% lean
- 1 tablespoon olive oil or butter if beef is very lean
- 1 small onion diced
- 2 cloves garlic minced
- 8 oz mushrooms sliced (white or cremini)
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard optional for flavor depth
- 1/2 cup sour cream room temperature
- Salt and pepper to taste
- Cooked egg noodles or mashed potatoes for serving
- Fresh parsley chopped (for garnish)
Instructions
Brown the beef
- In a large skillet over medium-high heat, cook the ground beef until browned. Drain excess fat if necessary and set aside.
Sauté vegetables
- In the same skillet, add olive oil or butter (if needed), then sauté the diced onions and mushrooms for 5–7 minutes until softened and browned. Add minced garlic and cook for another 1 minute.
Make the sauce
- Sprinkle flour over the vegetables, stir well, and cook for 1 minute. Gradually whisk in the beef broth, then add Worcestershire sauce and Dijon mustard (if using). Stir and bring to a simmer. Let cook for 3–5 minutes until the sauce thickens.
Combine and finish
- Return the cooked ground beef to the pan. Stir in the sour cream until smooth and creamy. Cook for 2–3 more minutes until warmed through. Season with salt and pepper to taste.
Serve
- Serve hot over cooked egg noodles or mashed potatoes. Garnish with chopped parsley if desired.
Notes
For extra creaminess, add a splash of heavy cream.
Sour cream can curdle if added too quickly—ensure the pan is on low heat.
Feel free to use Greek yogurt instead of sour cream for a lighter version.
Add paprika or cayenne for a slight kick.