Picture this: a rich, velvety sauce mixed with hearty ground beef and tender mushrooms that instantly comforts you on chilly evenings. That's exactly what this Creamy Ground Beef Stroganoff Recipe delivers—a simple, satisfying dish that’s perfect for any night of the week.
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Why You'll Love This Recipe
I’ve made my fair share of stroganoff over the years, and this Creamy Ground Beef Stroganoff Recipe stands out because it’s both indulgent and approachable. It’s one of those dishes where you can feel proud serving something homemade, but without spending hours in the kitchen.
- Rich Creamy Sauce: The combination of cream cheese and sour cream creates a luscious, silky sauce that clings perfectly to noodles or mashed potatoes.
- Hearty but Simple: Ground beef cooks quickly but still delivers that satisfying, meaty flavor without overwhelming your budget or schedule.
- Flavor-packed Mushrooms: Sautéing the mushrooms separately ensures they get beautifully browned and keep their texture, making each bite interesting.
- Perfect Weeknight Comfort: This recipe comes together in about 30 minutes, making it a go-to for busy nights when you want something cozy and homemade.
Ingredients & Why They Work
Every ingredient in this Creamy Ground Beef Stroganoff Recipe plays a part in creating depth, richness, and balance. From the savory beef to the tangy Dijon mustard and Worcestershire, each one adds that next-level flavor that keeps the dish from ever feeling flat.
- Mushrooms: Baby bella mushrooms offer a deep, earthy flavor; cooking them separately lets them get golden and keeps their texture intact.
- Ground Beef: Lean ground beef gives the dish substance and that classic Stroganoff flavor without too much grease.
- Onions & Garlic: These aromatics build the flavor base, making every bite taste fresh and robust.
- Flour: Helps thicken the sauce perfectly to that silky consistency that hugs the noodles.
- Low Sodium Beef Broth: Ensures the sauce has plenty of savory depth without being overly salty.
- Worcestershire Sauce & Dijon Mustard: These add tang and umami, lifting the whole dish from rich to irresistible.
- Beef Bouillon & Spices: A blend of herbs with a touch of heat from the red pepper flakes adds complexity and warmth.
- Cream Cheese: Softened cream cheese brings creaminess and a mild tang that’s essential for an indulgent sauce.
- Sour Cream: Adds that classic Stroganoff tang and helps keep the sauce smooth and luscious without curdling.
- Egg Noodles (or mashed potatoes/rice): The perfect vehicle to soak up all that luscious sauce.
Make It Your Way
I love how flexible this Creamy Ground Beef Stroganoff Recipe is—you can easily tweak it to your tastes or dietary needs. Over the years, I've tried adapting it with different protein swaps and extra veggies, and it always ends up delicious.
- Variation: Swap ground beef for turkey if you want a lighter version; just boost the beef bouillon for that classic beefy richness.
- Vegetable Boost: Stir in fresh peas or asparagus for a pop of color and freshness—they add a nice texture contrast.
- Dairy-Free Option: Use Greek yogurt in place of sour cream for tang without the dairy richness (just warm it before adding).
Step-by-Step: How I Make Creamy Ground Beef Stroganoff Recipe
Step 1: Brown the Mushrooms to Perfection
I start by melting butter and olive oil in a large skillet over medium heat. Once the pan is hot, I add the sliced mushrooms and let them cook without stirring for about 3 minutes. This stillness helps develop that gorgeous golden color. Then I stir occasionally for another 3-5 minutes until all the moisture evaporates. Salt and pepper go on at this stage to finish them off. Trust me, patience here pays off—those mushrooms bring so much flavor when they’re nicely caramelized!
Step 2: Cook the Beef and Build the Sauce Base
Next, I move the mushrooms out, add the ground beef, diced onion, salt, and pepper to the now-empty skillet. I brown the beef fully, breaking it up with a spatula. Once browned, I stir in the garlic and sprinkle the flour over the mixture, cooking for about a minute to get rid of that raw flour taste. This little step is what gives the sauce a velvety, thick feel.
Step 3: Add Broth and Seasonings, Simmer ’Til Perfect
Turning the heat to low, I whisk in the beef broth, Worcestershire sauce, Dijon mustard, beef bouillon, and herbs like parsley, paprika, oregano, thyme, and a pinch of red pepper flakes. I bring it all to a boil then reduce to a gentle simmer, letting the sauce thicken for about 5 minutes. This simmer melds all those wonderful flavors together, and you’ll get that amazing savory aroma wafting through your kitchen.
Step 4: Finish with Cream Cheese, Sour Cream & Mushrooms
Once the sauce has thickened but is still pourable, I lower the heat to very low and whisk in soft cream cheese until it fully melts. Then in goes the sour cream, stirred in gently so it integrates smoothly without curdling. Finally, the pan’s golden mushrooms come back to the party. Give everything a taste and adjust salt and pepper as needed—you’ll likely find it needs just a pinch more salt to make those flavors pop.
Step 5: Serve It Up!
I like to serve this saucy goodness over freshly cooked egg noodles that I’ve strained and tossed with a little olive oil so they don’t clump. You could go with mashed potatoes or rice instead if you prefer. Either way, make sure the noodles are al dente—you want them with a slight bite, so they don’t get mushy against the creamy sauce.
Top Tip
After making this Creamy Ground Beef Stroganoff Recipe countless times, I’ve learned a few important tips that make all the difference between okay and outstanding.
- Soften Your Cream Cheese: I always microwave my cream cheese for 20-25 seconds to soften it. This ensures it melts uniformly without lumps and gives the sauce a silky smooth finish.
- Don’t Salt Mushrooms Too Early: Salting mushrooms while they’re cooking draws out moisture and prevents browning. Wait until the end for salt and pepper to get that rich, caramelized flavor.
- Room Temperature Sour Cream: Adding sour cream straight from the fridge can cause it to curdle. I set mine out while I prep ingredients so it blends nicely at the end.
- Test Noodles Early: Egg noodles thin quickly; start checking them a few minutes before the package instructions to avoid mushiness.
How to Serve Creamy Ground Beef Stroganoff Recipe
Garnishes
I always sprinkle a handful of fresh chopped parsley on top at the very end for a fresh, bright pop of color and flavor that cuts through the richness. Sometimes I add a little cracked black pepper on top for an extra kick and visual appeal.
Side Dishes
This creamy dish pairs beautifully with simple steamed green beans or a crisp side salad dressed lightly with a lemon vinaigrette, which helps balance out the richness. For an even cozier meal, roasted carrots or garlic bread work like a charm.
Creative Ways to Present
For holidays or special dinners, I like to plate the stroganoff over buttery mashed potatoes topped with a sprinkle of fresh thyme leaves and a few sautéed mushroom slices on the side for texture. Using bright, colorful bowls also makes the creamy sauce pop visually when serving guests.
Make Ahead and Storage
Storing Leftovers
Leftover stroganoff stores well in an airtight container in the refrigerator for up to 3 days. I always let it cool completely before sealing and find its flavors actually deepen overnight. When reheating, do it gently on the stovetop over low heat to avoid breaking the sauce.
Freezing
One thing I’ve learned is to freeze the stroganoff sauce before adding cream cheese and sour cream. Those ingredients don’t freeze well and can separate when reheated. Freeze the beef and mushroom sauce alone in a freezer-safe container, then thaw and add the creams fresh before serving.
Reheating
Reheat leftovers slowly on the stove over low heat, stirring occasionally. Once warm, stir in softened cream cheese and sour cream to bring that creamy texture back to life without curdling. A splash of broth can help loosen the sauce if it thickened too much.
Frequently Asked Questions:
Absolutely! Swap regular flour for your favorite gluten-free flour blend and use gluten-free pasta or rice instead of egg noodles. The recipe adapts well and tastes just as comforting.
The cream cheese adds richness and helps give the sauce a smooth, creamy texture that sour cream alone can't achieve. It also adds a subtle tang that balances the beefy flavors perfectly.
The key is to add sour cream at the very end and off the heat or on very low heat. Using full-fat sour cream at room temperature helps it blend in smoothly without breaking the sauce.
You can! Just remember to add a little extra beef bouillon to give it that traditional beef flavor since turkey is milder. Also, skip the additional salt initially because bouillon usually contains salt.
Final Thoughts
This Creamy Ground Beef Stroganoff Recipe has become one of my absolute favorite comforting meals. It’s the kind of dish that feels like a warm hug after a busy day, and it’s so easy to make that I often find myself going back to it. Whether you’re feeding family or just making a cozy solo dinner, I’m confident this recipe will quickly become a staple in your kitchen too. Give it a try—I can’t wait to hear how much you love it!
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Creamy Ground Beef Stroganoff Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Ground Beef Stroganoff recipe features tender ground beef cooked in a creamy mushroom sauce with a rich blend of seasonings, cream cheese, and sour cream. Served over egg noodles or your choice of mashed potatoes or rice, this comforting dish is perfect for a hearty family dinner.
Ingredients
Mushrooms (optional)
- 8 oz. cremini/baby bella mushrooms sliced ⅛-inch thick
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
Sauce
- 1 pound lean ground beef
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 small onion diced
- 4-6 cloves garlic minced
- ¼ cup flour
- 3 cups low sodium beef broth
- 2 tablespoons Worcestershire sauce
- 1 ½ teaspoons Dijon mustard
- 1 ½ teaspoons beef bouillon or better than bouillon
- 1 teaspoon dried parsley
- ½ teaspoon paprika
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon red pepper flakes (pinch)
- 2 oz. cream cheese, very soft (full fat preferred)
- ½ cup sour cream (full fat recommended)
- 12 oz. egg noodles, mashed potatoes, or rice for serving
Instructions
- Cook Mushrooms: Melt 2 tablespoons unsalted butter with 1 tablespoon olive oil over medium heat in a large cast iron or nonstick skillet. Increase heat to medium-high and add the sliced mushrooms, stirring to coat them evenly. Spread mushrooms into a single layer and cook undisturbed for 3 minutes. Stir and continue cooking for an additional 3-5 minutes until all liquid evaporates and mushrooms turn golden. Season with ¼ teaspoon salt and ¼ teaspoon pepper, then remove mushrooms to a plate.
- Cook Beef and Onions: Using the same skillet, add the ground beef and diced onion. Season with ½ teaspoon salt and ¼ teaspoon pepper. Cook over medium heat until the beef is fully cooked and no longer pink.
- Add Flour and Garlic: Sprinkle the flour over the cooked beef and onions, then add the minced garlic. Stir continuously and cook for 1 minute to cook out the raw flour taste.
- Add Liquids and Seasonings: Reduce heat to low. Slowly stir in beef broth, Worcestershire sauce, Dijon mustard, beef bouillon, dried parsley, paprika, oregano, thyme, and red pepper flakes. Bring the mixture to a boil, then reduce heat to a simmer and cook until slightly thickened, about 5 minutes.
- Add Cream Cheese and Sour Cream: Lower heat to low and whisk in the very soft cream cheese until fully melted and smooth. Stir in the sour cream until combined, taking care not to bring the sauce to a boil to avoid curdling.
- Combine Mushrooms and Adjust Seasoning: Return the cooked mushrooms to the sauce. Taste and add additional salt and pepper as needed for seasoning.
- Prepare Serving Base: Cook egg noodles, mashed potatoes, or rice according to package instructions. For egg noodles, stop cooking 2-3 minutes before the package recommends for al dente texture, then rinse with cold water to stop cooking and prevent clumping.
- Serve: Spoon the stroganoff sauce over the prepared noodles, mashed potatoes, or rice. Garnish with fresh parsley if desired and serve immediately.
Notes
- You can substitute ground turkey for ground beef by adding 2 teaspoons extra beef bouillon and omitting added salt; add olive oil if needed to assist roux formation.
- Substitute sour cream with 2% Greek yogurt at room temperature for a different but still creamy result.
- Use baby bella or cremini mushrooms for the best mushroom flavor; omit mushrooms if desired.
- Clean mushrooms with a damp towel instead of rinsing to avoid excess moisture that hinders browning.
- Cook mushrooms until all liquid evaporates and they are well browned for maximum flavor.
- Cook mushrooms separately from the sauce and add back at the end to preserve texture and flavor.
- Salt mushrooms at the end of cooking to encourage browning.
- Use very soft cream cheese (warmed slightly in microwave) and room temperature sour cream to ensure smooth incorporation.
- Do not simmer after adding sour cream to prevent curdling; gently warm only.
- If sauce is too thick after adding cream cheese and sour cream, thin with milk or additional beef broth.
- Do not overcook egg noodles; they should be al dente with a slight bite.
- Toss cooked noodles with olive oil if not serving immediately to prevent sticking.
- Add additional vegetables like peas, broccoli, or bell peppers for variety.
- Make gluten-free by using gluten-free pasta or rice and substitute flour with gluten-free flour.
- Freeze stroganoff without cream cheese and sour cream for best results; add them fresh after reheating.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 80 mg
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