Ground Beef Stroganoff
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.
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Main Course
Cuisine: American, Russian
Servings: 6 Servings
Calories: 586kcal
Large Skillet
Wooden Spoon
MUSHROOMS
- 8 ounces Crimini Mushrooms
- 2 tablespoons Unsalted Butter
- 1 tablespoon Olive Oil
- 1/4 teaspoon Salt
- 1/4 teaspoon Ground Black Pepper
CREAM SAUCE
- 1 lb Ground Beef
- 1 medium Onion diced
- 4 Garlic Cloves minced
- 1/4 cup Flour
- 3 cups Beef Broth
- 2 tablespoons Worcestershire Sauce
- 2 teaspoons Dijon Mustard
- 1½ teaspoons Beef Bouillon
- 1/2 teaspoon Paprika
- 1/4 teaspoon Dried Oregano
- 2 ounces Cream Cheese softened
- 1/2 cup Sour Cream
- 12 ounces Egg Noodles
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).
- 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.
Serving: 1serving | Calories: 586kcal | Carbohydrates: 51g | Protein: 25g | Fat: 31g | Saturated Fat: 13g | Cholesterol: 132mg | Sodium: 735mg | Potassium: 697mg | Fiber: 3g | Sugar: 4g | Vitamin A: 480IU | Vitamin C: 3mg | Calcium: 92mg | Iron: 4mg