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Beef Stroganoff with Ground Beef
Introduction
Did you know that Beef Stroganoff is one of the top 10 most-searched comfort food recipes online, with a 40% increase in searches during the colder months? This classic dish, traditionally made with strips of beef tenderloin, has been brilliantly adapted for the modern home cook using ground beef. The result is a hearty and creamy Beef Stroganoff with Ground Beef that delivers all the savory, luxurious flavor in a fraction of the time and cost. Perfect for busy weeknights, this recipe transforms simple ingredients like lean ground beef, fresh mushrooms, and a rich sour cream sauce into a deeply satisfying meal that feels like a hug in a bowl. Seasoned with the warm notes of garlic powder and paprika and the umami depth of Worcestershire sauce, this dish is a guaranteed family favorite that proves gourmet taste doesn’t require gourmet effort.
Ingredients List
- 1.5 lbs (680g) Lean Ground Beef (90/10): The star of the show. Lean beef ensures the sauce isn’t greasy. Substitution: Ground turkey or a plant-based ground “meat” for a lighter or vegetarian version.
- 1 tbsp Olive Oil or Butter: For sautéing. Butter adds a richer, nuttier flavor.
- 1 medium Yellow Onion, finely diced: Provides a sweet, aromatic base.
- 3 cloves Garlic, minced: For that essential pungent, savory kick.
- 16 oz (450g) Cremini or White Button Mushrooms, sliced: Cremini (baby bellas) offer a deeper, earthier flavor than white buttons. Look for firm, dry caps.
- 3 tbsp All-Purpose Flour: The thickening agent for our luxurious sauce.
- 4 cups Beef Broth (low sodium preferred): Forms the liquid foundation of the sauce. Substitution: Mushroom broth for a deeper earthy note or vegetable broth.
- 2 tbsp Worcestershire Sauce: The secret umami booster, adding a complex, slightly sweet tang.
- 1 tsp Garlic Powder: Doubles down on the garlic flavor for a more rounded profile.
- 1 tsp Smoked Paprika: Adds a subtle smokiness and beautiful color. Regular paprika works too.
- 1 cup (240ml) Full-Fat Sour Cream, at room temperature: Critical for creaminess. Full-fat prevents curdling. Substitution: Greek yogurt for a tangier, higher-protein twist (temper it carefully).
- Salt and Freshly Cracked Black Pepper to taste: Season in layers.
- Fresh Parsley or Dill, chopped (for garnish): A pop of color and fresh herbaceousness.
- For Serving: 12 oz Egg Noodles, cooked al dente, or steamed rice.
Timing
This Beef Stroganoff with Ground Beef clocks in at a swift 40 minutes from start to finish. Compared to traditional stroganoff recipes that require thinly slicing and searing beef strips (adding 15-20 minutes), this ground beef version is a significant time-saver, making it a true weeknight warrior. The efficiency lies in the quick browning of the beef and the one-pan sauce development, minimizing both active cooking time and cleanup.
Step-by-Step Instructions
Step 1: Brown the Ground Beef
Heat a large, deep skillet or Dutch oven over medium-high heat. Add the ground beef, breaking it apart with a wooden spoon or spatula. Cook for 5-7 minutes until it’s no longer pink and has developed some browned, flavorful bits. Don’t just gray the meat—let it get some good color for maximum flavor! Season lightly with salt and pepper. Once cooked, use a slotted spoon to transfer the beef to a bowl, leaving the drippings in the pan.
Step 2: Sauté the Aromatics and Mushrooms
In the same pan with the beef drippings, add the olive oil or butter. Add the diced onion and cook for 3-4 minutes until softened and translucent. Toss in the minced garlic and cook for just 30 seconds until fragrant—be careful not to burn it. Now, add all those sliced mushrooms. They might seem like a lot, but they will shrink dramatically. Sauté for 6-8 minutes, stirring occasionally, until the mushrooms have released their water and turned a beautiful golden brown. This step is crucial for developing deep, savory flavor.
Step 3: Create the Rich Sauce
Sprinkle the flour evenly over the mushroom and onion mixture. Stir constantly for about 1-2 minutes to cook off the raw flour taste; this creates a “roux” that will thicken your sauce. Slowly pour in the beef broth while continuously whisking to prevent any lumps from forming. Add the Worcestershire sauce, garlic powder, and smoked paprika. Bring the mixture to a gentle simmer, stirring frequently. Let it simmer for 5-7 minutes until the sauce has thickened enough to coat the back of a spoon. Taste and adjust seasoning with salt and pepper.
Step 4: Finish with Sour Cream
Reduce the heat to low. Return the browned ground beef (and any accumulated juices) to the skillet and stir to combine. Let it heat through for 2 minutes. Now, take the skillet off the heat entirely. This next step is key to preventing curdling: add a small spoonful of the hot sauce to the room-temperature sour cream and stir to temper it. Then, slowly stir the tempered sour cream mixture back into the main skillet. Stir gently until the sauce is uniformly creamy and luxurious. Do not return to a boil after adding the sour cream.
Nutritional Information
Estimated per serving (1/6 of the stroganoff sauce, without noodles):
- Calories: ~320 kcal
- Protein: 28g
- Carbohydrates: 12g
- Dietary Fiber: 2g
- Sugars: 4g
- Fat: 18g (Saturated: 8g)
- Sodium: ~650mg (can be lower with low-sodium broth)
Healthier Alternatives
You can easily lighten up this Beef Stroganoff with Ground Beef without sacrificing its soul-satisfying creaminess:
- Leaner Protein: Use 93/7 or 96/4 lean ground beef, or swap for extra-lean ground turkey.
- Creamy Swap: Substitute full-fat sour cream with low-fat sour cream or plain, full-fat Greek yogurt. Remember to temper it carefully to prevent separation.
- Thickener: Replace the all-purpose flour with a whole wheat flour or a cornstarch slurry (1.5 tbsp cornstarch mixed with 3 tbsp cold water) added at the end of simmering.
- Serve Smart: Instead of egg noodles, serve over cauliflower rice, zucchini noodles (“zoodles”), or a bed of quinoa for a boost of fiber and nutrients.
Serving Suggestions
This creamy stroganoff is incredibly versatile. The classic pairing is over a bed of wide egg noodles—their ridges trap the sauce beautifully. For a gluten-free or different twist, try it over:
- Fluffy White or Brown Rice: A simple, comforting base.
- Mashed Potatoes: For the ultimate comfort food experience.
- Polenta or Creamy Grits: Creates a wonderfully creamy and textural contrast.
- Garnish generously with fresh chopped parsley, dill, or even a sprinkle of chives. A side of steamed green beans, roasted broccoli, or a simple crisp green salad balances the richness perfectly.
Common Mistakes
- Curdled Sauce: Caused by adding cold sour cream directly to very hot liquid. Always temper it first and remove the pan from heat.
- Watery Sauce: Not cooking the flour long enough (it needs 1-2 minutes), or not allowing the sauce to simmer and reduce to the proper thickness before adding the sour cream.
- Bland Flavor: Underseasoning, or not browning the beef and mushrooms sufficiently. Browning = flavor. Also, don’t skip the Worcestershire sauce!
- Overcooked Beef: Since ground beef is already cooked in step 1, just warm it through at the end to keep it tender.
Storing Tips
- Refrigeration: Cool completely and store in an airtight container for up to 3-4 days.
- Freezing: Freeze without the sour cream for best results. Prepare the sauce with beef and mushrooms, cool, and freeze for up to 3 months. Thaw overnight in the fridge, reheat gently, and then stir in the sour cream.
- Reheating: Reheat gently on the stovetop over low heat, stirring occasionally. If the sauce seems too thick, add a splash of broth or water. Avoid boiling to prevent the sour cream from separating.
