This Creamy Ground Beef Stroganoff is a delicious and budget-friendly spin on the classic Russian dish that comes together in under 30 minutes. Featuring a rich, savory mushroom sauce and tender ground beef, it is the ultimate comfort meal for chilly evenings. Whether you are a fan of the traditional steak version or just looking for a quick weeknight dinner, this recipe delivers maximum flavor with minimal effort.
Table of Contents
Why You Will Love This Recipe
There are so many reasons to keep this Creamy Ground Beef Stroganoff in your regular dinner rotation. First, it is a one-pot meal, which means you spend less time cleaning up and more time enjoying your food. It is also incredibly versatile; you can serve it over a variety of bases like noodles, rice, or potatoes. Because it uses ground beef instead of expensive steak cuts, it is easy on the wallet without skimping on that signature “luscious” texture. Finally, it is a great option for meal prepping, as the flavors often deepen and improve the next day.
Ingredients
- 1 Tbsp olive oil
- 1 lb lean ground beef (90% lean is recommended)
- 1/2 medium onion, diced
- 1 lb mushrooms, sliced
- 2 garlic cloves, minced
- 2 Tbsp all-purpose flour
- 1 cup beef broth
- 1 cup heavy whipping cream
- 1/3 cup sour cream
- 1 Tbsp Worcestershire sauce
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp ground black pepper (adjust to taste)
Step-by-Step Instructions
- Brown the Beef: Preheat a heavy, deep pan or Dutch oven over medium-high heat with the olive oil. Add the ground beef and stir, breaking it down into tiny pieces.
- Aromatics: Add the diced onions and minced garlic to the beef. Saute the mixture until the onion is translucent and the beef is golden brown.
- Cook the Mushrooms: Add the sliced mushrooms to the skillet. Saute for about 5 minutes or until the mushrooms have softened. If the mushrooms release a lot of liquid, continue cooking until the juice evaporates.
- Thicken the Sauce: Sprinkle the all-purpose flour over the meat and mushroom mixture. Stir constantly for about a minute to incorporate the flour and remove any lumps.
- Simmer: Pour in the beef broth, heavy whipping cream, Worcestershire sauce, salt, and black pepper. Bring the mixture to a gentle simmer. Turn the heat to low and let it simmer for about 5 minutes to allow the sauce to thicken and the flavors to meld.
- Final Touch: Remove the pan from the heat. While stirring constantly, slowly add in the sour cream. Stir until the sauce is smooth and creamy. Taste and adjust seasoning if necessary.
Expert Tips / Pro Tips
To achieve the best results with your Creamy Ground Beef Stroganoff, keep these tips in mind. Using 90% lean ground beef is ideal because it prevents the sauce from becoming overly greasy. If you only have higher-fat beef on hand, be sure to brown it first and strain out the liquid fat before proceeding with the rest of the recipe. Another crucial tip is to remove the pan from the heat before adding the sour cream; if the sauce is boiling when the sour cream is added, it may curdle. Lastly, if you are serving this with noodles, cook them al dente so they hold up well when smothered in the heavy sauce.
Variations & Substitutions
While this recipe is a classic, you can easily adapt it to your preferences. For a lighter version, you can substitute the ground beef with ground turkey or ground chicken. If you want to swap the sour cream, full-fat Greek yogurt provides a similar tang, though the texture may be slightly different. For those following a gluten-free diet, you can use a gluten-free all-purpose flour blend or a cornstarch slurry to thicken the sauce. If you want more vegetables, feel free to add diced bell peppers or peas during the sautéing stage.
Serving Suggestions
Creamy Ground Beef Stroganoff is incredibly versatile when it comes to pairings. The most traditional way to serve it is over wide egg noodles, but it is equally delicious over white rice or buckwheat. If you want a more “home-style” feel, ladle the meat and sauce over a large scoop of creamy mashed potatoes or even roasted potato wedges. For a low-carb alternative, try serving the stroganoff over roasted Brussels sprouts, cauliflower rice, or zoodles. Don’t forget to garnish with fresh chopped parsley or dill to add a pop of color and a fresh contrast to the rich beefy flavor.
Storage, Freezing & Reheating
Storage: You can store leftovers in an airtight container in the refrigerator for up to one week.
Freezing: This sauce freezes well! Place it in a freezer-safe bag or container and keep it for up to 3 months. Thaw it in the refrigerator overnight before reheating.
Reheating: Reheat the stroganoff in a saucepan over medium heat, stirring occasionally. You can also use the microwave in short bursts.
Pro Tip: If you are serving with pasta, store the sauce and the noodles in separate containers. Noodles tend to absorb the sauce like a sponge, which can leave the dish dry the next day.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 257 kcal |
| Total Fat | 19 g |
| Saturated Fat | 10 g |
| Cholesterol | 81 mg |
| Sodium | 281 mg |
| Total Carbohydrates | 6 g |
| Protein | 16 g |
| Iron | 2 mg |
FAQ
What is the origin of Beef Stroganoff?
Beef Stroganoff originated in Russia in the early 1800s. It was created by the personal chef of Count Stroganoff, a dignitary in the court of Alexander III, and was named in the Count’s honor.
Can I make this recipe without mushrooms?
Yes, if you are not a fan of mushrooms, you can simply omit them. You may want to add a little extra onion or some chopped celery to maintain the bulk of the sauce.
How do I prevent the sour cream from curdling?
The key is temperature control. Always remove the pan from the heat source before stirring in the sour cream. High heat and boiling can cause the dairy proteins to separate, resulting in a grainy texture.
Is this recipe suitable for meal prep?
Absolutely! This is an excellent meal prep recipe. The flavors often meld together even better after a day in the fridge. Just remember to keep the sauce and your choice of starch separate until you are ready to eat.
Creamy Ground Beef Stroganoff
Ingredients
Equipment
Method
- Brown the Beef: Preheat a heavy, deep pan or Dutch oven over medium-high heat with the olive oil. Add the ground beef and stir, breaking it down into tiny pieces.1 Tbsp olive oil, 1 lb lean ground beef
- Aromatics: Add the diced onions and minced garlic to the beef. Saute the mixture until the onion is translucent and the beef is golden brown.1/2 medium onion, 2 cloves garlic
- Cook the Mushrooms: Add the sliced mushrooms to the skillet. Saute for about 5 minutes or until the mushrooms have softened. If the mushrooms release a lot of liquid, continue cooking until the juice evaporates.1 lb mushrooms
- Thicken the Sauce: Sprinkle the all-purpose flour over the meat and mushroom mixture. Stir constantly for about a minute to incorporate the flour and remove any lumps.2 Tbsp all-purpose flour
- Simmer: Pour in the beef broth, heavy whipping cream, Worcestershire sauce, salt, and black pepper. Bring the mixture to a gentle simmer. Turn the heat to low and let it simmer for about 5 minutes to allow the sauce to thicken and the flavors to meld.1 cup beef broth, 1 cup heavy whipping cream, 1 Tbsp Worcestershire sauce, 1/2 tsp salt, 1/2 tsp ground black pepper
- Final Touch: Remove the pan from the heat. While stirring constantly, slowly add in the sour cream. Stir until the sauce is smooth and creamy. Taste and adjust seasoning if necessary.1/3 cup sour cream
Notes
FAQ
What is the origin of Beef Stroganoff?
Beef Stroganoff originated in Russia in the early 1800s. It was created by the personal chef of Count Stroganoff, a dignitary in the court of Alexander III, and was named in the Count’s honor.
Can I make this recipe without mushrooms?
Yes, if you are not a fan of mushrooms, you can simply omit them. You may want to add a little extra onion or some chopped celery to maintain the bulk of the sauce.
How do I prevent the sour cream from curdling?
The key is temperature control. Always remove the pan from the heat source before stirring in the sour cream. High heat and boiling can cause the dairy proteins to separate, resulting in a grainy texture.
Is this recipe suitable for meal prep?
Absolutely! This is an excellent meal prep recipe. The flavors often meld together even better after a day in the fridge. Just remember to keep the sauce and your choice of starch separate until you are ready to eat.