Ground Beef Stroganoff

The smell of browning ground beef, garlic, and onions always brings back memories of Sunday suppers at my grandma’s house. This Ground Beef Stroganoff recipe is my modern take on a classic comfort food, perfect for a busy weeknight when you crave something hearty and satisfying. I’ve made this at least a dozen times in my own Texas kitchen, tweaking it until it’s just right – creamy, flavorful, and quick enough to throw together after a long day of wrangling the kids. This recipe promises a delicious, family-friendly meal that even the pickiest eaters will enjoy. Get ready for some smiles around your dinner table!

Why This Recipe Works

As a busy mom, I know how important it is to have recipes that are both delicious and practical. This Ground Beef Stroganoff recipe checks all the boxes! Here’s why it’s a winner in my book:

• Quick & Easy: Ready in under 30 minutes, this recipe is perfect for those hectic weeknights.
• Kid-Approved: The creamy sauce and mild flavors make it a hit with even the most discerning little palates.
• Budget-Friendly: Ground beef is an affordable protein, making this a wallet-friendly meal.
• Customizable: Easily adapt the recipe to your family’s preferences with different vegetables or seasonings.

Ingredients

• 1 pound ground beef
• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 8 ounces sliced mushrooms
• 1/4 cup all-purpose flour
• 2 cups beef broth
• 1/2 cup sour cream
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• Salt and pepper to taste
• 8 ounces egg noodles
• Fresh parsley, chopped (for garnish)

Ingredient Notes

• Ground Beef: I typically use 80/20 ground beef for flavor, but you can use leaner ground beef if you prefer. Just be sure to drain off any excess grease after browning.
• Sour Cream: Full-fat sour cream provides the best flavor and texture. However, you can use light sour cream if you’re looking to cut back on calories. Do not add the sour cream while the sauce is at a boil. It can curdle.
• Egg Noodles: Wide egg noodles are traditional, but you can substitute with your favorite pasta shape. Penne or rotini would also work well.

Step-by-Step Instructions

1. Step 1: Cook the Noodles. Cook egg noodles according to package directions. Drain and set aside. I usually start this first, so they are ready when the stroganoff mixture is done.
2. Step 2: Brown the Ground Beef. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
3. Step 3: Sauté the Vegetables. Add chopped onion and minced garlic to the skillet with the ground beef. Cook until the onion is softened and translucent, about 5 minutes. Then, add the sliced mushrooms and cook for another 3-5 minutes, until they are tender.
4. Step 4: Make the Sauce. Sprinkle flour over the ground beef and vegetable mixture. Cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in beef broth, making sure to scrape up any browned bits from the bottom of the skillet. Bring the mixture to a simmer.
5. Step 5: Simmer and Thicken. Reduce heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly. Stir occasionally to prevent sticking. I’ve found that letting it simmer a bit longer really allows the flavors to meld together.
6. Step 6: Stir in Sour Cream and Seasonings. Remove the skillet from the heat. Stir in sour cream, Dijon mustard, and Worcestershire sauce. Season with salt and pepper to taste. Be sure to do this off the heat to prevent the sour cream from curdling!
7. Step 7: Combine and Serve. Add the cooked egg noodles to the skillet and toss to coat with the sauce. Garnish with fresh parsley and serve immediately. My kids love a little sprinkle of paprika on top too!

Expert Tips from My Kitchen

• Don’t Overcook the Noodles: Slightly undercooking the egg noodles ensures they won’t become mushy when combined with the sauce.
• Brown the Beef Well: Taking the time to properly brown the ground beef adds depth of flavor to the dish.
• Adjust the Sour Cream: If you prefer a tangier flavor, add an extra tablespoon or two of sour cream.
• Add a Splash of Sherry: For a more sophisticated flavor, stir in a tablespoon of dry sherry or cooking sherry along with the sour cream.
• Sneak in Veggies: Finely chop other vegetables like carrots or zucchini and add them to the skillet along with the onions and mushrooms.
• Make it Kid-Friendly: For picky eaters, you can omit the mushrooms or finely chop them so they’re less noticeable.
• Spice it Up: Add a pinch of red pepper flakes for a little bit of heat.

Storage & Meal Prep

Leftover Ground Beef Stroganoff can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over low heat, stirring occasionally, until heated through. You may need to add a splash of beef broth or milk to loosen the sauce if it has thickened too much.

For meal prep, you can brown the ground beef and sauté the vegetables ahead of time. Store them separately in the refrigerator and combine them with the remaining ingredients when you’re ready to cook. The cooked stroganoff also freezes well. Store in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Substitutions & Variations

Want to mix things up? Here are a few variations you can try:

• Gluten-Free: Use gluten-free flour to thicken the sauce and serve over gluten-free pasta.
• Dairy-Free: Substitute the sour cream with a dairy-free sour cream alternative or cashew cream.
• Turkey Stroganoff: Swap the ground beef for ground turkey for a lighter option.
• Chicken Stroganoff: Use diced chicken breast or thighs instead of ground beef.
• Vegetarian Stroganoff: Omit the ground beef and add more mushrooms and vegetables. You can also add lentils or chickpeas for protein.

Frequently Asked Questions

Can I make this ahead of time?

Yes, you can prepare the stroganoff base (without the sour cream) a day or two in advance. Store it in the refrigerator and add the sour cream just before reheating. The flavors actually meld together even better overnight!

How do I know when the ground beef is fully cooked?

Ground beef is fully cooked when it’s no longer pink and the internal temperature reaches 160°F (71°C). Using a meat thermometer is the best way to ensure it’s cooked through.

Can I use a different type of mushroom?

Absolutely! Cremini, shiitake, or oyster mushrooms would all be delicious in this recipe. Feel free to use your favorite type of mushroom or a combination of different varieties.

My sauce is too thick. How do I thin it out?

Add a splash of beef broth or milk until the sauce reaches your desired consistency. Start with a small amount and add more as needed.

My sauce is too thin. How do I thicken it?

Mix a tablespoon of cornstarch with two tablespoons of cold water to create a slurry. Whisk the slurry into the simmering sauce and cook for a few minutes until it thickens.

Is this recipe kid-friendly?

Yes! The creamy sauce and mild flavors make it a hit with kids. If your kids are picky about mushrooms, you can omit them or finely chop them so they’re less noticeable.

Can I freeze this stroganoff?

Yes, you can freeze this stroganoff, but be aware that the texture of the sour cream may change slightly upon thawing. It’s best to freeze it without the noodles and add freshly cooked noodles when reheating.

Serving Suggestions

Ground Beef Stroganoff is a complete meal on its own, but here are a few serving suggestions to elevate your dinner:

• Serve with a side of steamed green beans or a simple salad.
• Garnish with a dollop of extra sour cream and a sprinkle of fresh dill.
• Crusty bread or garlic bread is perfect for soaking up the creamy sauce.

From my Texas kitchen to your family table, I hope this Ground Beef Stroganoff becomes a beloved staple in your home. It’s a recipe that’s stood the test of time, loved by generations, and always delivers on comfort and flavor. Give it a try and let me know what you think in the comments below!

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