Ground Beef Stroganoff: The Ultimate Comfort Food Recipe

Ground Beef Stroganoff: A weeknight wonder that transforms simple ingredients into a creamy, comforting masterpiece. Forget complicated recipes and hours spent in the kitchen! This dish delivers all the satisfying flavors of traditional stroganoff in a fraction of the time, making it the perfect solution for busy families craving a hearty and delicious meal.

While classic Beef Stroganoff boasts a rich history rooted in 19th-century Russia, often featuring tender strips of beef tenderloin, our Ground Beef Stroganoff offers a modern, budget-friendly twist. The original dish, rumored to be named after the prominent Stroganov family, was a symbol of culinary elegance. However, this adaptation makes the delightful flavors accessible to everyone, without sacrificing any of the creamy, savory goodness.

What’s not to love? The combination of browned ground beef, sautéed onions, and earthy mushrooms, all enveloped in a luscious sour cream sauce, is simply irresistible. The tender egg noodles provide the perfect base to soak up every last drop of flavor. People adore this dish because it’s quick, easy, and incredibly satisfying. It’s the kind of meal that brings everyone to the table with smiles, promising a warm and comforting experience that feels like a hug in a bowl. Plus, it’s a fantastic way to use up ground beef, making it a practical and delicious choice for any home cook.

this Recipe

Ingredients:

• 1 pound ground beef
• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 8 ounces cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups beef broth
• 1/2 cup dry red wine (optional, but adds great flavor!)
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt (or to taste)
• 1 cup sour cream
• 2 tablespoons chopped fresh parsley, for garnish
• 1 pound egg noodles, cooked according to package directions

Preparing the Ground Beef and Vegetables

1. First, let’s get the ground beef browned. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it’s browned all over. This usually takes about 5-7 minutes. Drain off any excess grease – we don’t want a greasy stroganoff!
2. Now, add the chopped onion to the skillet with the browned ground beef. Cook, stirring occasionally, until the onion is softened and translucent, about 3-5 minutes. The onions should be fragrant and starting to turn a light golden color.
3. Next, add the sliced cremini mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms are softened and have released their moisture, about 5-7 minutes. You’ll notice they shrink down quite a bit as they cook. Don’t rush this step; letting the mushrooms brown slightly adds a lot of depth of flavor.
4. Add the minced garlic to the skillet and cook for just about 30 seconds, until fragrant. Be careful not to burn the garlic, as it can become bitter.

Creating the Stroganoff Sauce

1. Sprinkle the flour over the ground beef and vegetable mixture in the skillet. Cook, stirring constantly, for 1-2 minutes. This will help to thicken the sauce later on. Make sure the flour is evenly distributed and there are no clumps.
2. Slowly pour in the beef broth, stirring constantly to prevent lumps from forming. Scrape the bottom of the skillet to loosen any browned bits – those bits are packed with flavor!
3. If you’re using red wine (and I highly recommend it!), pour it in now. Stir to combine. The wine adds a richness and complexity to the sauce that’s hard to beat.
4. Add the Dijon mustard, Worcestershire sauce, smoked paprika, black pepper, and salt to the skillet. Stir to combine all the ingredients.
5. Bring the mixture to a simmer, then reduce the heat to low and let it simmer for 10-15 minutes, or until the sauce has thickened slightly. Stir occasionally to prevent sticking. The longer it simmers, the more the flavors will meld together.

Finishing the Stroganoff and Serving

1. Remove the skillet from the heat. Gently stir in the sour cream until it’s fully incorporated and the sauce is smooth and creamy. Be careful not to boil the sauce after adding the sour cream, as it can curdle.
2. Taste the stroganoff and adjust the seasoning as needed. You might want to add a little more salt, pepper, or smoked paprika to suit your taste.
3. Serve the ground beef stroganoff over cooked egg noodles. Garnish with chopped fresh parsley.
4. Enjoy your delicious and comforting Ground Beef Stroganoff! It’s even better the next day, so don’t be afraid to make a big batch.

Tips and Variations

Here are a few tips and variations to make this Ground Beef Stroganoff even better:

• Use high-quality ground beef: The better the quality of the ground beef, the better the flavor of the stroganoff. I recommend using lean ground beef (85/15) to avoid excess grease.
• Add a splash of sherry: If you don’t have red wine, you can substitute a splash of dry sherry for a similar flavor.
• Use different types of mushrooms: Feel free to experiment with different types of mushrooms, such as shiitake or oyster mushrooms.
• Add a bay leaf: For extra flavor, add a bay leaf to the sauce while it simmers. Remember to remove it before serving.
• Make it vegetarian: Substitute the ground beef with lentils or crumbled vegetarian ground beef.
• Serve it with mashed potatoes: If you’re not a fan of egg noodles, you can serve the stroganoff over mashed potatoes or rice.
• Add a squeeze of lemon juice: A squeeze of fresh lemon juice at the end can brighten up the flavors of the stroganoff.
• Make it ahead of time: The stroganoff can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.
• Freeze it: The stroganoff can also be frozen for up to 2 months. Thaw it overnight in the refrigerator before reheating.

Detailed Ingredient Notes

Let’s dive a little deeper into why each ingredient is important and how to choose the best ones:

• Ground Beef: As mentioned before, the quality of the ground beef matters. Look for ground beef that is bright red in color and has a good amount of marbling (flecks of fat). This will ensure that the stroganoff is flavorful and tender. I usually go for 85/15 lean ground beef.
• Olive Oil: Extra virgin olive oil is my go-to for most cooking, but you can use any cooking oil you prefer. Just make sure it has a high smoke point.
• Yellow Onion: Yellow onions are the workhorse of the kitchen. They have a mild, sweet flavor that becomes even sweeter when cooked. Make sure to chop the onion evenly so that it cooks evenly.
• Cremini Mushrooms: Cremini mushrooms, also known as baby bellas, have a deeper, earthier flavor than white button mushrooms. They’re a great choice for stroganoff. Make sure to clean the mushrooms before slicing them. You can use a damp paper towel to wipe them clean.
• Garlic: Fresh garlic is always best. Mince the garlic finely so that it releases its flavor quickly.
• All-Purpose Flour: The flour is used to thicken the sauce. You can also use gluten-free all-purpose flour if you prefer.
• Beef Broth: Use a good-quality beef broth for the best flavor. You can also use homemade beef broth if you have it. Low sodium broth is a good choice so you can control the salt level.
• Dry Red Wine: A dry red wine, such as Cabernet Sauvignon or Merlot, adds a richness and complexity to the sauce. If you don’t want to use wine, you can substitute it with more beef broth.
• Dijon Mustard: Dijon mustard adds a tangy flavor to the sauce. You can also use other types of mustard, such as whole-grain mustard.
• Worcestershire Sauce: Worcestershire sauce adds a savory, umami flavor to the sauce.
• Smoked Paprika: Smoked paprika adds a smoky flavor to the sauce. You can also use regular paprika if you don’t have smoked paprika.
• Black Pepper: Freshly ground black pepper is always best.
• Salt: Salt enhances the flavors of all the other ingredients.
• Sour Cream: Full-fat sour cream is recommended for the best flavor and texture. You can also use Greek yogurt, but it will be slightly tangier.
• Fresh Parsley: Fresh parsley adds a pop of color and freshness to the dish.
• Egg Noodles: Egg noodles are the traditional accompaniment to stroganoff. Cook them according to package directions.

Troubleshooting Your Stroganoff

Sometimes things don’t go exactly as planned. Here are some common issues and how to fix them:

• Sauce is too thin: If the sauce is too thin, you can thicken it by simmering it for a longer period of time. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the sauce.
• Sauce is too thick: If the sauce is too thick, you can thin it out by adding more beef broth.
• Sauce is curdled: If the sauce curdles after adding the sour cream, it’s likely because the sauce was too hot.

  

  Conclusion:

  This isn’t just another weeknight dinner; it’s a creamy, comforting hug in a bowl. Seriously, you need this Ground Beef Stroganoff in your life. The rich, savory sauce, the perfectly browned beef, and the tender noodles all come together in a symphony of flavor that’s guaranteed to satisfy even the pickiest eaters. It’s quick, it’s easy, and it’s infinitely adaptable, making it the perfect solution for busy weeknights or cozy weekends.

  But what truly elevates this recipe to must-try status is its incredible versatility. While I’ve outlined my favorite method, feel free to experiment and make it your own! For a richer, more decadent experience, try adding a dollop of sour cream or crème fraîche right before serving. A sprinkle of fresh parsley or chives adds a pop of color and freshness that brightens up the dish.

  Looking for serving suggestions? This Ground Beef Stroganoff is fantastic on its own, but it also pairs beautifully with a simple side salad or some steamed green beans. For a heartier meal, serve it alongside crusty bread for soaking up all that delicious sauce. And if you happen to have leftovers (though I highly doubt you will!), they’re just as delicious the next day.

  Serving Variations:

  * Mushroom Mania: Add extra mushrooms! Sauté a variety of mushrooms, like cremini, shiitake, or oyster mushrooms, along with the onions for an even more earthy and flavorful stroganoff.
  * Spice It Up: A pinch of red pepper flakes or a dash of hot sauce can add a welcome kick to this creamy dish.
  * Veggie Boost: Sneak in some extra veggies! Add chopped bell peppers, zucchini, or spinach to the sauce for a healthier and more colorful meal.
  * Wine Not?: For a deeper, more complex flavor, deglaze the pan with a splash of dry red wine after browning the beef. Let it reduce slightly before adding the broth.
  * Noodle Swap: While egg noodles are traditional, feel free to experiment with other types of pasta, such as fettuccine, penne, or even rotini.

  I’m absolutely confident that this Ground Beef Stroganoff will become a new family favorite. It’s the kind of dish that everyone will ask for again and again. So, what are you waiting for? Gather your ingredients, put on your apron, and get cooking!

  I can’t wait to hear what you think! Once you’ve tried this recipe, please come back and leave a comment below. Let me know what variations you tried, what your family thought, and any tips or tricks you discovered along the way. Sharing your experiences helps other readers and inspires me to create even more delicious recipes. Happy cooking! I hope you enjoy this Ground Beef Stroganoff as much as my family and I do. It’s a guaranteed crowd-pleaser!

  ---

  Ground Beef Stroganoff: The Ultimate Comfort Food Recipe

  Tender ground beef, savory mushrooms, and creamy sour cream sauce create this comforting Ground Beef Stroganoff. Serve over egg noodles for a satisfying meal.

  Prep Time15 minutes

  Cook Time35 minutes

  Total Time50 minutes

  Category: Dinner

  Yield: 6 servings

  Save This Recipe

  Ingredients

  • 1 pound ground beef
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 8 ounces cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups beef broth
  • 1/2 cup dry red wine (optional)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt (or to taste)
  • 1 cup sour cream
  • 2 tablespoons chopped fresh parsley, for garnish
  • 1 pound egg noodles, cooked

  Instructions

  1. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up, until browned (5-7 minutes). Drain excess grease.
  2. Add chopped onion to the skillet and cook until softened and translucent (3-5 minutes).
  3. Add sliced cremini mushrooms and cook until softened and moisture has released (5-7 minutes).
  4. Add minced garlic and cook until fragrant (about 30 seconds). Be careful not to burn.
  5. Sprinkle flour over the beef and vegetable mixture. Cook, stirring constantly, for 1-2 minutes.
  6. Slowly pour in beef broth, stirring to prevent lumps. Scrape up any browned bits from the bottom of the skillet. If using, pour in red wine and stir.
  7. Add Dijon mustard, Worcestershire sauce, smoked paprika, black pepper, and salt. Stir to combine.
  8. Bring to a simmer, then reduce heat to low and simmer for 10-15 minutes, or until the sauce has thickened slightly. Stir occasionally.
  9. Remove from heat. Gently stir in sour cream until fully incorporated and smooth. Do not boil.
  10. Taste and adjust seasoning as needed.
  11. Serve over cooked egg noodles. Garnish with chopped fresh parsley.

  Notes

  • For best flavor, use high-quality ground beef (85/15 lean is recommended).
  • If you don’t have red wine, you can substitute a splash of dry sherry or more beef broth.
  • Experiment with different types of mushrooms.
  • Add a bay leaf to the sauce while it simmers for extra flavor (remove before serving).
  • For a vegetarian option, substitute the ground beef with lentils or crumbled vegetarian ground beef.
  • Serve with mashed potatoes or rice instead of egg noodles, if desired.
  • A squeeze of fresh lemon juice at the end can brighten up the flavors.
  • Can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.
  • Can also be frozen for up to 2 months. Thaw it overnight in the refrigerator before reheating.
  • If the sauce is too thin, you can thicken it by simmering it for a longer period of time. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the sauce.
  • If the sauce is too thick, you can thin it out by adding more beef broth.
  • If the sauce curdles after adding the sour cream, it’s likely because the sauce was too hot.