Ground Beef Stroganoff is the ultimate comfort food makeover of a timeless classic. This quick, weeknight-friendly version brings bold flavors and creamy richness together in just 30 minutes.

The savory blend of ground beef, mushrooms, and a luscious sour cream sauce is a warm hug on a plate. Serve it over egg noodles, rice, or mashed potatoes for a deeply satisfying meal.

Must-Have Ingredients for Ground Beef Stroganoff

  • Lean ground beef – The heart of the dish, giving it rich flavor and a hearty texture without excess grease.
  • Mushrooms – Earthy and meaty, they deepen the umami profile and soak up all that savory sauce.
  • Onion – Adds sweetness and depth, building the flavor base right from the start.
  • Garlic – A small addition with a big impact, enhancing every bite with aromatic warmth.
  • Beef broth – Infuses the sauce with robust flavor and balances the creaminess.
  • Heavy cream – Brings that signature richness, giving the sauce a silky texture.
  • Sour cream – Tangy and smooth, it finishes the dish with a slight sharpness and extra creaminess.
  • Worcestershire sauce – A splash of savory depth and subtle sweetness rounds everything out.

How to Make Ground Beef Stroganoff in a Snap

Start by browning the beef in olive oil, breaking it up into small crumbles. Sauté onions and garlic until fragrant and golden.

Add mushrooms and cook them down until tender, letting any excess moisture evaporate. Stir in flour to create a light roux.

Slowly pour in beef broth and cream, then add Worcestershire sauce, salt, and pepper. Let everything simmer gently until thickened and velvety.

Remove from heat and stir in the sour cream for that signature Stroganoff finish. Serve hot over your favorite base—noodles, rice, or even mashed potatoes.

Pro Tips & Simple Variations

For deeper flavor, don’t rush browning the mushrooms—let them caramelize slightly for added umami. Choose a high-quality beef broth or even make your own to elevate the sauce.

Prefer a lighter version? Swap the heavy cream for whole milk or half-and-half and use Greek yogurt in place of sour cream. For extra flair, stir in fresh parsley or a pinch of paprika before serving.

You can also add a splash of dry white wine or Dijon mustard to the sauce for a more complex profile. And if you’re feeding a crowd, this recipe easily doubles without compromising flavor.

Storing and Reheating Stroganoff the Smart Way

To store leftovers, let the dish cool fully before placing it in an airtight container. It will keep well in the refrigerator for up to four days.

For longer storage, freeze it in portions for up to two months. Thaw overnight in the fridge before reheating gently on the stovetop with a splash of broth or cream to refresh the sauce.

Avoid microwaving straight from frozen to keep the creamy texture intact. Stir frequently while reheating to maintain the smooth consistency.

Ground Beef Stroganoff

A delightful variation of the classic Stroganoff, this rendition delivers a luscious, creamy mushroom sauce infused with the rich flavor of ground beef. Ready in just over half an hour, it pairs exceptionally well with egg noodles, rice, or grains of your choice.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients
  

  • 1 cup beef broth
  • 1 Tbsp olive oil
  • 2 garlic cloves minced
  • 1/2 medium onion diced
  • 1 lb lean ground beef
  • 1 lb mushrooms sliced
  • 1/3 cup sour cream
  • 1/2 tsp ground black pepper adjust to taste
  • 1 Tbsp Worcestershire sauce
  • 1 cup heavy whipping cream
  • 2 Tbsp all-purpose flour
  • 1/2 tsp salt adjust to taste

Instructions
 

  • Warm a deep, heavy-bottomed skillet over medium-high heat and add olive oil. Introduce the ground beef, breaking it into small crumbles as it cooks. Incorporate diced onion and minced garlic, sautéing until the onions become translucent and acquire a golden hue.
  • Add the sliced mushrooms and cook for approximately 5 minutes, or until they are tender and their moisture has mostly evaporated.
  • Sprinkle in the flour and stir thoroughly to eliminate any lumps, ensuring it is evenly distributed throughout the mixture.
  • Pour in the beef broth, heavy cream, Worcestershire sauce, salt, and black pepper. Allow the mixture to reach a gentle simmer, then lower the heat and cook for an additional 5 minutes to thicken.
  • Take the pan off the heat and blend in the sour cream until the sauce is smooth and fully integrated. Taste and adjust seasoning if necessary. Serve hot over pasta, rice, or mashed potatoes.

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