Oh, the joys of a creamy, savory beef stroganoff! This ground beef version is a weeknight lifesaver, delivering all the comfort of the classic with half the fuss. Let’s dive into making this beloved dish that’s sure to win hearts at the dinner table.
Why This Recipe Works
- Ground beef swaps in for traditional strips, cutting down on prep and cook time without sacrificing flavor.
- A rich, creamy sauce made with sour cream and beef broth coats every bite in deliciousness.
- Simple ingredients come together to create a dish that’s both elegant and comforting.
- Perfect for busy nights but fancy enough for guests.
- Leftovers taste even better the next day, making it a great make-ahead meal.
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 2 tbsp all-purpose flour
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1/2 cup sour cream
- Salt and pepper to taste
- 2 tbsp olive oil
- 12 oz egg noodles, cooked according to package directions
Equipment Needed
- Large skillet
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Instructions
Brown the Ground Beef
Heat olive oil in a large skillet over medium-high heat. Add the ground beef, breaking it apart with a wooden spoon. Cook until no pink remains, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
Sauté the Vegetables
Add the diced onion and sliced mushrooms to the skillet. Cook until the vegetables are softened and the mushrooms have released their moisture, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Make the Sauce
Sprinkle the flour over the beef and vegetables, stirring to coat. Gradually pour in the beef broth and Worcestershire sauce, stirring constantly to avoid lumps. Bring to a simmer and cook until the sauce thickens, about 3-5 minutes.
Finish with Sour Cream
Remove the skillet from heat and stir in the sour cream until fully incorporated. Season with salt and pepper to taste. Tip: Adding the sour cream off the heat prevents curdling.
Serve Over Noodles
Serve the beef stroganoff over cooked egg noodles. Garnish with fresh parsley if desired. Enjoy your comforting, creamy meal!
Tips and Tricks
For an even richer flavor, try browning the ground beef in batches. This ensures each piece gets a nice sear. If you’re short on time, pre-sliced mushrooms are a great shortcut. For a thicker sauce, let it simmer a bit longer before adding the sour cream. And remember, stroganoff is versatile—feel free to adjust the sour cream to your liking for more or less tang.
Recipe Variations
- Swap ground beef for ground turkey or chicken for a lighter version.
- Add a splash of white wine to the sauce for extra depth of flavor.
- Stir in a tablespoon of Dijon mustard for a tangy twist.
- Use Greek yogurt instead of sour cream for a healthier alternative.
- Serve over mashed potatoes or rice instead of noodles for a different take on the classic.
Frequently Asked Questions
Can I make this recipe ahead of time?
Absolutely! Beef stroganoff reheats beautifully. Just store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a little broth if the sauce seems too thick.
Can I freeze beef stroganoff?
Yes, but it’s best to freeze it without the sour cream. Add the sour cream after thawing and reheating to prevent separation. Freeze in a sealed container for up to 3 months.
What can I serve with beef stroganoff?
Aside from the classic egg noodles, try it with roasted vegetables, a crisp green salad, or crusty bread to soak up the delicious sauce.
Summary
This ground beef stroganoff is a quick, comforting meal that doesn’t skimp on flavor. With simple ingredients and easy steps, it’s a foolproof dish for any night of the week.