Classicly comforting and simple to prepare. Ground Beef Stroganoff is a dinnertime family favorite. With crumbled ground beef and sautéed mushrooms in a creamy sauce that’s completely heartwarming. Served over doughy egg noodles you find this meal to be a regular one.
Simple and classic dinners make busy weeknights easier, which is why I love easy ground beef recipes like this hamburger stroganoff recipe as well as this Mexican Ground Beef or this Salisbury Steak.
Why This Recipe Works
There are some American dinners such as meatloaf and sloppy joes that are so classic when asked, “what’s for dinner” everyone knows exactly what you’re referring to. Beef stroganoff with ground beef is one of those classic meals everyone loves that fall into this category even though it hails from Russia.
This easy meal is made with ground beef, which is where the Americanized version comes in. It’s a super simple recipe of sauteed mushrooms in a rich creamy sauce with ground beef. This recipe also uses cream cheese instead of condensed cream of mushroom soup for a richer flavor.
This recipe is on the table in under 40 minutes from start to finish. It’s easy to make and one you’ll find you enjoy making.
Ingredients Needed
This beef stroganoff recipe consists of three main parts, which are the mushrooms, the creamy sauce, and then the noodles. At first glance, it appears there are quite a few ingredients in this recipe, but I assure you, most of them are spices and seasoning.
Ingredient Notes
- Mushrooms: the mushrooms in this recipe are key ingredients and bring the classic throwback taste. You can use your favorite mushroom, but crimini retains its shape when cooked and tossed in the sauce, but Baby Bella will also work.
- Ground Beef: traditional beef stroganoff is made with cubed beef or thinly sliced beef, but this version is the quick and cost-friendly option. Ground beef also brings a unique flavor to the sauce.
- Worcestershire Sauce: this savory and tangy sauce adds a hint of spice to the overall sauce mixture. If you’d like a gluten-free option you can try this Vegetarian Worcestershire Sauce.
- Beef Bouillon: adding in the bouillion adds an even more intense beef taste. This is optional but does heighten the flavor of the dish.
- Cream Cheese: the sauce in this recipe is rich and needs a full-fat sour cream. It is a comforting type of recipe after all.
- Sour Cream: just like the cream cheese you’ll want to use the full-fat version for an extra creamy sauce.
- Egg Noodles: this ground beef stroganoff recipe is best served over egg noodles, which can be found in the pasta section of your grocery store.
Recipe Variations
As I’ve mentioned this recipe is so old now there’s no one way to make it anymore and the origins seem a bit murky. You can easily change the sauce up to add more flavor or remove the things you don’t like. Below are some delicious ingredients you may want to consider adding to your hamburger stroganoff.
- Parmesan Cheese
- Red Wine
- Balsamic Vinegar
- Add some cooked chopped bacon or diced proscuitto
Step-by-Step Instructions
- Sauté the Mushrooms: melt the butter and olive oil. Once completely melted increase the heat to medium-high and add the mushrooms. Stir in the salt and pepper and use a slotted spoon to remove the mushrooms from the skillet.
- Brown the Meat: add the beef and onions, making sure to break the beef apart as it browns, about 4 to 5 minutes. Season with salt and pepper and add garlic.
- Add the thickener: Mix the flour in with the beef and onions, tossing to coat.
- Prepare the sauce: Reduce the heat. Add the beef broth, Worcestershire sauce, Dijon mustard, beef bouillon, and the paprika and oregano.
- Melt in the cream cheese and sour cream. Mix in the cream cheese and sour cream until smooth and melted into the sauce. Do this quickly and remove it from the heat.
- Add the mushrooms: Then add the mushrooms back in and stir to combine.
- Boil the noodles: prepare the noodles and drain. Spoon the sauce mixture over the egg noodles.
Serving Suggestions
There are a few common ways to serve ground beef stroganoff with one of the most popular ways over egg noodles. It can also be served over mashed potatoes, sweet potatoes, rice, or even pasta.
Storage Information
- Leftovers: Place any leftovers in an air-tight container and keep it stored in the fridge for up to 3 to 4 days.
- Freezing Instructions: Don’t cook the noodles if you plan on freezing the stroganoff sauce. Cook the sauce completely and allow it to cool. Pour it into a freezer-safe container or zip-top bag and store in the freezer for up to 3 months.
- Reheating Instructions: To reheat allow the sauce to thaw completely if preparing from frozen. Drain any excess liquid that has separated from the sauce. Place into a pot an heat on the stove until warmed throughout or heat it in the microwave.
Recipe Notes and Tips
- Make this a vegetarian recipe. Leave off the ground beef and just use extra mushrooms for a delicious mushroom stroganoff recipe.
- Quickly stir the cream cheese and sour cream into the sauce and once melted remove it from the heat so it doesn’t curdle.
- You can substitute sour cream for Greek yogurt if you’d like or if that’s all you have on hand.
FAQs
The best mushrooms to use for this dish are Crimini or Baby Bella mushrooms. They work best for sautéing and hold their shape when tossed in the sauce. You can also use a mushroom medley.
Yes. Using ground beef will bring the most flavor, however, you can change it out for any other ground meat such as chicken or turkey. It will alter the flavor, but will then create a new tasty dish.
No. It’s said the original dish from 19th century Russian doesn’t contain mushrooms and even if it did you can still leave them out of this recipe. You can also substitute your favorite mushroom as well or use a combination.
Related Recipes
Ground Beef Stroganoff
Equipment
- Large Skillet
- Wooden Spoon
Ingredients
MUSHROOMS
- 8 ounces Crimini Mushrooms
- 2 tablespoons Unsalted Butter
- 1 tablespoon Olive Oil
- ¼ teaspoon Salt
- ¼ teaspoon Ground Black Pepper
CREAM SAUCE
- 1 lb Ground Beef
- 1 medium Onion diced
- 4 Garlic Cloves minced
- ¼ cup Flour
- 3 cups Beef Broth
- 2 tablespoons Worcestershire Sauce
- 2 teaspoons Dijon Mustard
- 1½ teaspoons Beef Bouillon
- ½ teaspoon Paprika
- ¼ teaspoon Dried Oregano
- 2 ounces Cream Cheese softened
- ½ cup Sour Cream
- 12 ounces Egg Noodles
Instructions
Sautéed Mushrooms
- In a large cast-iron skillet over medium heat melt the butter and olive oil. Once completely melted increase the heat to medium-high and add the mushrooms. Toss to coat in the fat mixture and let sizzle for 3 minutes.
- Toss the mushrooms again and let cook until they're softened and have absorbed the flavor, about 5 more minutes.
- Stir in the salt and pepper and use a slotted spoon to remove the mushrooms from the skillet and place them on a side plate.
Stroganoff Sauce
- In the same skillet add the beef and onions, making sure to break the beef apart as it browns, about 4 to 5 minutes. Season with salt and pepper and add garlic. Cook for 1 more minute.
- Mix the flour in with the beef and onions, tossing to coat. Reduce the heat to low.
- Add the beef broth, Worcestershire sauce, Dijon mustard, beef bouillon, and the paprika and oregano. Bring the mixture to a boil and then reduce the heat even more to a simmer. Cook until the sauce begins to thicken, about 5 to 10 minutes (while the sauce is simmering cook the egg noodles according to package directions if using).
- Mix in the cream cheese and sour cream until smooth and melted into the sauce. Then add the mushrooms back in and stir to combine.
- Spoon the ground beef stroganoff over cooked egg noodles (or mashed potatoes or rice).
Notes
- Make this a vegetarian recipe. Leave off the ground beef and just use extra mushrooms for a delicious mushroom stroganoff recipe.
- Quickly stir the cream cheese and sour cream into the sauce and once melted remove it from the heat so it doesn’t curdle.
- You can substitute sour cream for Greek yogurt if you’d like or if that’s all you have on hand.
Storage Information
- Leftovers: Place any leftovers in an air-tight container and keep it stored in the fridge for up to 3 to 4 days.
- Freezing Instructions: Don’t cook the noodles if you plan on freezing the stroganoff sauce. Cook the sauce completely and allow it to cool. Pour it into a freezer-safe container or zip-top bag and store in the freezer for up to 3 months.
- Reheating Instructions: To reheat allow the sauce to thaw completely if preparing from frozen. Drain any excess liquid that has separated from the sauce. Place into a pot an heat on the stove until warmed throughout or heat it in the microwave.
