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
Scale
Mushrooms (optional)
- 8 oz. cremini/baby bella mushrooms sliced 1/8-inch thick
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Sauce
- 1 pound lean ground beef
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 small onion diced
- 4-6 cloves garlic minced
- 1/4 cup flour
- 3 cups low sodium beef broth
- 2 tablespoons Worcestershire sauce
- 1 1/2 teaspoons Dijon mustard
- 1 1/2 teaspoons beef bouillon or better than bouillon
- 1 teaspoon dried parsley
- 1/2 teaspoon paprika
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes
- 2 oz. cream cheese, very soft (full fat)
- 1/2 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 1/4 teaspoon salt and 1/4 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 1/2 teaspoon salt and 1/4 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
