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
Scale
Mushrooms (optional)
- 8 oz. cremini/baby bella mushrooms sliced 1/8-inch thick
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Sauce
- 1 pound lean ground beef
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 small onion diced
- 4-6 cloves garlic minced
- 1/4 cup flour
- 3 cups low sodium beef broth
- 2 tablespoons Worcestershire sauce
- 1 1/2 teaspoons Dijon mustard
- 1 1/2 teaspoons beef bouillon or better than bouillon
- 1 teaspoon dried parsley
- 1/2 teaspoon paprika
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (pinch)
- 2 oz. cream cheese, very soft (full fat preferred)
- 1/2 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 1/4 teaspoon salt and 1/4 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 1/2 teaspoon salt and 1/4 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
