This simple stroganoff made with ground beef is a midweek meal staple. It’s easy to put together and provides a delicious dinner that the whole family will love. This dish calls for cooking ground beef, onions, and white button mushrooms in a delectable creamy sauce before mixing them with soft egg noodles.
Traditionally, pieces of beef are used to make this well-liked meal, but we get great results when we use inexpensive ground beef instead. It is nevertheless flavorful and economical, giving us the benefit of a meaty lunch at a fraction of the cost. This is an excellent dish to make when you are short on both time and money.
GROUND BEEF STROGANOFF INGREDIENTS
- Oil: We use canola oil, which is neutral (flavorless) and has a high smoke point.
- Select lean ground beef, but add a small amount of fat for taste. We use 80/20 lean to fat ground chuck. Stir-fried ground round and sirloin are also excellent choices.
- Produce: You’ll need garlic, onion, and mushrooms from the produce area. White button mushrooms are useful. To ensure they withstand the cooking period, don’t slice them too thin. Use a white or yellow onion. Don’t cut it too thin, just like the mushrooms.
- Spices & seasoning: This meal is simply seasoned with salt, black pepper, and Worcestershire sauce. You may get Worcestershire sauce online or in the grocery store’s condiment section.
- Pantry: To thicken the sauce, add all-purpose flour. The sauce is made with beef broth, and stroganoff is usually served with broad egg noodles as the pasta.
- Dairy: Butter is used to sauté the mushrooms and onions, and it thickens the sauce when combined with flour. Finally, sour cream is added to the gravy.
- Optional garnish: fresh parsley
- For preparation and quantity information, see the recipe card.
HOW TO MAKE GROUND BEEF STROGANOFF
Add salt to the ground meat to season it. In a big skillet or saucepan, warm the oil over medium-high heat. The ground beef should be added to the heated oil and arranged in a single layer. Simmer for three minutes.
Mix well and reorganize into a single layer. Simmer for two minutes. Stir now, being sure to break up any big chunks.
Remove the skillet from the burner. Using a slotted spoon, remove and transfer the ground beef to a plate. Do not wash or clean the skillet; instead, drain any extra fat.
- After returning the skillet to medium heat, add the butter. Add the onions and mushrooms once it has melted and foamed. Simmer them for five to six minutes, or until the onions begin to get tender. Stir from time to time.
- Add the black pepper and garlic next. After one minute, stir often.
- Stir fairly constantly for 1½ to 2 minutes after adding the flour.
- Stirring quickly and lightly scraping down the pan to remove any pieces, slowly add the beef broth. Add the flour and mix until it melts. Keep adding. Add the Worcestershire sauce and mix.
- Add the ground meat that has browned back to the skillet. Mix well to incorporate the sauce. Turn up the heat to high and boil the sauce. Once that’s done, cook the ground beef stroganoff for 20 minutes while keeping the heat on medium-low and covered. Maintain a simmer and stir the sauce occasionally. Adjust the temperature as needed.
- Remove the pan from the heat and uncover the stroganoff after it is cooked. Allow it to cool down a bit so that it stops simmering. To a bowl, add the sour cream. Take a spoonful of the sauce and mix it well with the sour cream. Once the sour cream is no longer cold, keep whisking and adding a spoonful of sauce at a time. Next, incorporate the blend into the sauce. Mix thoroughly.
FINISH THE GROUND BEEF STROGANOFF
- While the sauce cooks, prepare the egg noodles. As directed on the package, cook the egg noodles until they are al dente in a big saucepan of boiling water. Make sure to drain properly. Don’t forget to season the egg noodles by adding 1-2 teaspoons of salt to the boiling pasta water.
- Lastly, add the noodles to the sauce with the mushrooms, tossing and stirring to coat and incorporate.
- If necessary, taste and add salt. We added ⅓ teaspoon to ours as a point of comparison.
- If preferred, top the serving of ground beef stroganoff with chopped parsley.
RECIPE TIPS AND NOTES
- If you like, you can use heavy cream or Greek yogurt in place of the sour cream. Before adding, replace with an equal quantity and soften them.
- To prevent them from sticking, cook the egg noodles just before adding them to the stroganoff or serving it with it. The heated noodles will absorb the sauce and get even more flavor if they are put to the creamy mushroom gravy.
- To prevent the egg noodles from becoming mushy and clumpy, don’t overcook them.
FREQUENTLY ASKED QUESTIONS
What type of ground beef to use?
After browning, we’re going to drain the ground beef so you may use some fattened meat. We utilize ground chuck, which has a lot of flavor and is 80–85% lean to 15-20% fat. Try ground round (85–90% lean to 10–12% fat) or ground sirloin (90–92% lean to 8–10%) for a leaner cut of beef.
Can ground turkey be used instead of Ground Beef Stroganoff?
Indeed, you may use ground turkey in its place. Select 85/15 ground turkey that has some fat. Don’t use turkey breast. As an alternative to beef broth, you can use chicken broth. Remember that the ground turkey will look different from the ground beef since it is paler.
How do I prevent stroganoff sauce from curdling?
Don’t mix cold sour cream into hot stroganoff sauce to prevent it from curdling. Once the sour cream is no longer cold, temper it by placing it in a bowl, adding a teaspoon of hot sauce at a time, and stirring thoroughly in between additions.
STORING AND REHEATING INSTRUCTIONS
Remaining beef stroganoff may be kept in the fridge for three to four days when stored in an airtight container. Put it back in the microwave and reheat it until it’s heated throughout. Alternatively, put it in a saucepan and, if needed, loosen with one or two tablespoons of beef broth. Turn the heat down to medium and whisk from time to time. Toss leftovers at 165 degrees F every time.
To freeze, transfer it to a freezer-safe container and cool it down in the refrigerator. Then, properly cover, put it in the freezer, and let it stay there for up to three months. To reheat, defrost it overnight in the refrigerator and proceed as directed above.
MORE RECIPES YOU MIGHT LIKE
- Creamy Curried Cauliflower Soup
- Green Bean and Mushroom Braised Chicken
- Broccoli Cheddar Quinoa Bars
- Reuben Casserole
Easy Ground Beef Stroganoff
Ingredients
- 1 pound Ground Beef we use ground chuck for flavor – substitute ground round or sirloin if desired
- 1 teaspoon Salt plus extra for the pasta water and to season the finished sauce if needed
- 1 tablespoon Oil use neutral flavorless oil with a high smoke point
- 2 tablespoons Butter
- 8 ounces Mushrooms sliced do not slice them too thin so they hold up to the cooking time
- 1 medium Onion sliced do not slice them too thin so they hold up to the cooking time
- 2 tablespoons Flour
- 2-3 Garlic Cloves minced
- ¼ teaspoon Black Pepper
- 2 cups Beef Broth
- ½ tablespoon Worcestershire Sauce
- ¼ cup Sour Cream
- 8 ounces Egg Noodles cooked to package directions and drained
- Fresh Chopped Parsley for garnish optional
Instructions
- Add salt to the ground meat to season it.
- In a big, deep skillet or saucepan, heat the oil over medium-high heat. The ground beef should be added to the heated oil and arranged in a single layer. Simmer for three minutes.
- Mix well and reorganize into a single layer. Simmer for two minutes. Stir now, being sure to break up any big chunks.
- Remove the skillet from the burner. Using a slotted spoon, remove and transfer the ground beef to a plate.
- Do not wash or clean the skillet; instead, drain any extra fat.
- Restart it on medium heat and add the butter after that. Add the onions and mushrooms once it has melted and foamed. Simmer them for five to six minutes, or until the onions begin to get tender. Stir from time to time.
- Add the black pepper and garlic next. After one minute, stir often.
- Stir fairly constantly for 1½ to 2 minutes after adding the flour.
- Stirring quickly and lightly scraping down the pan to remove any pieces, slowly add the beef broth. Add the flour and mix until it melts. Keep adding. Add the Worcestershire sauce and mix.
- Add the ground meat that has browned back to the skillet. Mix well to incorporate the sauce. Turn up the heat to high and boil the sauce.
- After that, cook for 20 minutes while covered and over medium-low heat. Maintain a simmer and stir the sauce occasionally. Adjust the temperature as needed.
- Meanwhile, boil a large pot of water and cook the egg noodles according to the package’s al dente instructions. Make sure to drain properly. Don’t forget to season the egg noodles by adding 1-2 teaspoons of salt to the boiling pasta water.
- Remove the pan from the heat and uncover the stroganoff after it is cooked. Allow it to cool down a bit so that it stops simmering.
- To a bowl, add the sour cream. Take a spoonful of the sauce and mix it well with the sour cream. Once the sour cream is no longer cold, keep whisking and adding a spoonful of sauce at a time. Next, incorporate the blend into the sauce. Mix thoroughly.
- Lastly, add the noodles to the sauce with the mushrooms, tossing and stirring to coat and incorporate.
- If necessary, taste and add salt. We added ⅓ teaspoon to ours as a point of comparison.
- If preferred, top the serving of ground beef stroganoff with chopped parsley.
Notes
- Sour cream should not be added cold to hot stroganoff sauce as it will curdle. Put the sour cream in a bowl, whisk thoroughly, and add a teaspoon of the heated sauce to balance it. Add a little more sauce at a time, stirring, until the sour cream is no longer cold.
- If you are sensitive to salt, use reduced-sodium beef broth instead.