Nothing beats cozy comfort food like a good Creamy Ground Beef Stroganoff Recipe. The rich, velvety sauce combined with tender ground beef and mushrooms creates a dish that feels like a warm hug after a long day. I’ve made this countless times and it never disappoints!
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Why You'll Love This Recipe
This dish stands out because it marries simplicity with incredible flavor—without needing any fancy ingredients or hard-to-follow steps. Whenever I make this Creamy Ground Beef Stroganoff Recipe, it fills the kitchen with a mouthwatering aroma that draws everyone to the table.
- Quick & Easy: You can have dinner on the table in about 30 minutes—perfect for busy weeknights.
- Comfort in a Bowl: The creamy sauce and tender beef combined make it feel indulgent but still homey.
- Versatile: Serve it over egg noodles, mashed potatoes, or even rice—take your pick!
- Customizable: Mushrooms are optional, and you can easily swap ingredients to fit your pantry or preferences.
Ingredients & Why They Work
Each of these ingredients plays a role in bringing that classic stroganoff flavor to life. The ground beef gives the dish hearty richness; mushrooms add umami depth; and the cream cheese plus sour cream make the sauce decadently creamy. When shopping, look for fresh cremini mushrooms and lean ground beef for the best balance of flavor and texture.
- Cremini/Baby Bella Mushrooms: These have a deeper flavor than common white mushrooms, and slicing them thin helps them cook evenly and brown beautifully.
- Unsalted Butter: Gives a lovely richness and helps sauté the mushrooms without overpowering their taste.
- Olive Oil: Adds a subtle fruitiness and helps keep the cooking fat balanced.
- Lean Ground Beef: Provides the meaty star of the dish without excess grease.
- Onion & Garlic: Classic aromatics that build a flavorful base.
- Flour: Thickens the sauce perfectly for that silky texture.
- Beef Broth: Adds deep savory flavor and moisture to the sauce.
- Worcestershire Sauce: Brings tangy, umami complexity.
- Dijon Mustard: Gives the sauce a subtle bite and depth.
- Beef Bouillon or Better Than Bouillon: Packs in extra savory richness.
- Dried Parsley, Paprika, Oregano, Thyme & Red Pepper Flakes: Layers of herbs and warmth that round out the dish.
- Cream Cheese: Key to that velvety smoothiness—should be very soft for easy melting.
- Sour Cream: Adds tang and creaminess; full fat is best to prevent curdling.
- Egg Noodles or Your Choice of Base: That comforting foundation to soak up the sauce.
Make It Your Way
I love tweaking this Creamy Ground Beef Stroganoff Recipe depending on what’s in my fridge or what I’m in the mood for. Sometimes I swap the beef for ground turkey or add extra veggies like zucchini or peas for a little freshness and color. It’s such a forgiving recipe you can truly make it your own.
- Ground Turkey Variation: I tried swapping in turkey once and added extra beef bouillon to boost the flavor, and honestly, it still tasted fantastic—a great lower-fat option!
- Veggie Boost: Adding frozen peas or chopped bell peppers not only ups the nutrition but adds a lovely pop of sweetness and texture.
- Gluten-Free: Using rice or gluten-free pasta works perfectly, just be sure to swap in gluten-free flour for the roux if needed.
Step-by-Step: How I Make Creamy Ground Beef Stroganoff Recipe
Step 1: Perfectly Brown the Mushrooms
Start by heating butter and olive oil together in a large skillet over medium heat. Once shimmering, add your sliced mushrooms, spreading them out so they’re not overcrowded. Resist the urge to stir right away—let them cook untouched for about 3 minutes so they develop that beautiful golden crust. Then stir and continue cooking another 3 to 5 minutes until all the moisture has evaporated and they're deeply browned. Season with salt and pepper at the end, then set them aside on a plate. This step is key to unlocking rich mushroom flavor without sogginess.
Step 2: Brown the Beef & Aromatics
In the same skillet, add your ground beef and diced onion. Season with salt and pepper. Break the meat apart with your spatula and cook over medium heat until it’s fully browned and the onions are softened. This is where the foundation of flavor builds, so take your time getting a nice brown color on that beef. Drain any excess fat if needed.
Step 3: Make the Sauce Base
Sprinkle the flour over the beef mixture, add the minced garlic, and stir continuously for about a minute—this cooks out the raw flour taste and thickens the sauce later. Then, turn the heat low and slowly whisk in beef broth, Worcestershire sauce, Dijon mustard, beef bouillon, and all the dried herbs and spices. Bring it to a boil, then reduce to a simmer and let it thicken gently for around 5 minutes. You want the sauce to be thick but still saucy enough to coat noodles beautifully.
Step 4: Add the Cream Cheese & Sour Cream
Turn the heat to low and whisk in the softened cream cheese until it melts completely into the sauce. Then stir in the sour cream until everything is seamlessly combined. Be careful not to let the sauce simmer after adding sour cream to avoid curdling. Finally, stir the cooked mushrooms back into the sauce and taste to adjust salt and pepper. This is where everything comes together into that luscious, creamy stroganoff you’re dreaming of.
Step 5: Serve and Enjoy!
Serve your creamy beef stroganoff over freshly cooked egg noodles, mashed potatoes, or even rice. If you’re like me, I always save a little sauce to drizzle and finish with a sprinkle of fresh parsley for color and brightness. Grab a fork and dig in!
Top Tip
Over the years, I’ve learned a few tricks to make sure this Creamy Ground Beef Stroganoff Recipe comes out perfect every time. Trust me, these little things make a big difference.
- Soft Cream Cheese Is a Game-Changer: Always soften the cream cheese before stirring it in. I microwave mine for about 20 seconds; this ensures it melts smoothly without lumps.
- Don’t Rush the Mushrooms: Take your time browning them fully. That step makes your dish taste restaurant-quality rather than “just okay.”
- Room Temperature Sour Cream: Let your sour cream come to room temperature before adding—cold sour cream can create curdling.
- Salt Gradually: This recipe often needs a bit more salt to bring out all the flavors. Taste as you go and add slowly.
How to Serve Creamy Ground Beef Stroganoff Recipe
Garnishes
I like to finish this stroganoff with a sprinkle of fresh chopped parsley—just enough for a burst of color and herby brightness. Sometimes, a little cracked black pepper on top adds a subtle kick that contrasts the creamy sauce beautifully.
Side Dishes
Simple sides work best. Steamed green beans or a crisp garden salad add freshness that balances the richness of the stroganoff. When I want a bit more indulgence, buttery garlic bread is my go-to to soak up any leftover sauce.
Creative Ways to Present
For a special dinner, I’ve served creamy ground beef stroganoff in individual ramekins topped with a dollop of sour cream and a sprig of thyme. It’s quite charming and makes the meal feel extra homey and special.
Make Ahead and Storage
Storing Leftovers
I store leftover stroganoff in airtight containers in the fridge for up to 3 days. The flavors intensify overnight, so I actually enjoy it even more the next day! Just keep your noodles separate if you want to avoid mushiness.
Freezing
Freezing stroganoff with the cream cheese and sour cream already mixed can make it separate when reheated. Instead, I freeze the sauce up until adding the dairy, then thaw and stir cream cheese and sour cream in fresh when ready to eat. It keeps the texture just right.
Reheating
Reheat leftovers gently on the stove over low heat to prevent curdling or drying out. Stir frequently and add a splash of broth or milk if the sauce seems too thick. This preserves that creamy consistency perfectly.
Frequently Asked Questions:
Absolutely! Swap the flour with gluten-free flour or cornstarch to thicken the sauce, and use gluten-free pasta or rice for serving. It still tastes delicious and creamy without gluten.
The key is to add sour cream off the heat or on very low heat and avoid boiling the sauce after it’s added. Using full-fat sour cream at room temperature also helps keep the sauce smooth and creamy.
Yes, you can! Just add extra beef bouillon or seasoning to mimic the deeper flavor of beef, and possibly a bit of olive oil to help with the roux since turkey is leaner. It’s a lighter alternative that still tastes wonderful.
Cook your egg noodles a few minutes less than the package recommends (aim for al dente), then rinse them under cold water immediately to stop cooking. Toss with a little olive oil if not serving immediately to prevent sticking.
Final Thoughts
This Creamy Ground Beef Stroganoff Recipe has genuinely become a staple in my home because it’s quick to pull together yet comforting enough to feel like a special dinner. It’s perfect for busy nights when you want something hearty without spending hours in the kitchen. I hope you enjoy making (and eating!) this as much as I do—it’s one of those recipes that feels like a warm, delicious hug on a plate.
Print
Creamy Ground Beef Stroganoff Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Ground Beef Stroganoff recipe features tender ground beef cooked in a creamy, flavorful sauce with mushrooms and served over egg noodles. A comforting and easy-to-make dish perfect for weeknight dinners.
Ingredients
Mushrooms (optional)
- 8 oz. cremini/baby bella mushrooms sliced ⅛-inch thick
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
Sauce
- 1 pound lean ground beef
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 small onion diced
- 4-6 cloves garlic minced
- ¼ cup flour
- 3 cups low sodium beef broth
- 2 tablespoons Worcestershire sauce
- 1 ½ teaspoons Dijon mustard
- 1 ½ teaspoons beef bouillon or better than bouillon
- 1 teaspoon dried parsley
- ½ teaspoon paprika
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon red pepper flakes
- 2 oz. cream cheese, very soft (full fat)
- ½ cup sour cream (full fat)
To Serve
- 12 oz. egg noodles, mashed potatoes, or rice
Instructions
- Cook Mushrooms: Melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat in a large skillet. Increase heat to medium-high; add mushrooms, stir to coat then spread into an even layer. Cook mushrooms without stirring for 3 minutes, then cook and stir for an additional 5 minutes until liquid evaporates and mushrooms are golden. Season with ¼ teaspoon salt and ¼ teaspoon pepper; remove from skillet and set aside.
- Cook Beef and Onion: In the now empty skillet, add ground beef and diced onion. Season with ½ teaspoon salt and ¼ teaspoon pepper. Cook until beef is no longer pink and cooked through.
- Add Flour and Garlic: Stir in flour and minced garlic, cook while stirring for 1 minute to create a roux.
- Add Liquids and Seasonings: Turn heat to low and gradually stir in beef broth, Worcestershire sauce, Dijon mustard, beef bouillon, dried parsley, paprika, oregano, thyme, and red pepper flakes. Bring to a boil, then reduce to a simmer and cook until sauce thickens but is not too thick, about 5 minutes.
- Add Cream Cheese and Sour Cream: Reduce heat to low. Whisk in very soft cream cheese until melted and smooth. Stir in sour cream until fully combined. Add cooked mushrooms back to the sauce and stir to combine. Taste and season with additional salt and pepper to preference.
- Prepare Noodles: Cook egg noodles (or your choice of mashed potatoes or rice) according to package instructions until al dente. Drain and rinse with cold water to stop cooking, toss with a little olive oil to prevent sticking if not serving immediately.
- Serve: Serve the stroganoff sauce over the prepared noodles or alternative choice. Garnish with fresh parsley if desired.
Notes
- Use lean ground turkey as a substitute by adding 2 teaspoons beef bouillon and omitting the recipe salt; add olive oil to help create the roux if needed.
- Greek yogurt can replace sour cream (use 2% and room temperature) but expect slightly different flavor and texture.
- Baby bella/cremini mushrooms provide the most flavor but can be omitted if desired.
- Clean mushrooms with a damp paper towel instead of rinsing to avoid water absorption and poor browning.
- Cook mushrooms separately to maintain color and texture, and always salt them at the end of cooking to encourage browning.
- Use very soft cream cheese (softened in microwave for about 20-25 seconds) for smooth melting and avoid lumps.
- Use room temperature sour cream and add it only after simmering to prevent curdling.
- If sauce is too thick after adding cream cheese and sour cream, thin with milk or beef broth.
- Do not overcook egg noodles; cook until al dente and rinse with cold water to stop cooking and prevent clumping.
- Add additional vegetables as desired for extra nutrition and flavor.
- For gluten-free option, use gluten-free pasta or rice and substitute regular flour with gluten-free flour.
- To freeze: prepare stroganoff up to the point before adding cream cheese and sour cream, cool completely, freeze in airtight container. Thaw overnight, warm gently, then add cream cheese and sour cream before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 85 mg
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