Description
Ground Beef Stroganoff is a comforting, creamy dinner made with savory ground beef, tender mushrooms, garlic, and a rich sauce. Ready in about 35 minutes, this easy recipe is perfect for busy weeknights and tastes delicious served over egg noodles, rice, or mashed potatoes.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1/2 medium onion, diced
- 1 pound mushrooms, sliced
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 cup heavy whipping cream
- 1/3 cup sour cream
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon ground black pepper, or to taste
Instructions
Heat the olive oil in a large, deep skillet over medium-high heat.
Add the ground beef and cook, breaking it into small pieces until browned.
Add the diced onion and minced garlic. Cook until the onion softens and becomes translucent.
Stir in the sliced mushrooms and cook for about 5 minutes, until tender. Allow excess liquid to evaporate.
Sprinkle the flour over the beef and mushrooms, stirring well to prevent lumps.
Pour in the beef broth and heavy cream. Add the Worcestershire sauce, salt, and black pepper.
Bring the mixture to a gentle simmer, reduce the heat to low, and cook for about 5 minutes until the sauce thickens.
Remove the skillet from the heat and stir in the sour cream until smooth and creamy.
Taste and adjust the seasoning as needed. Serve warm over egg noodles, rice, or mashed potatoes.
Notes
- Serving: Serve over buttered egg noodles, steamed rice, mashed potatoes, or your favorite pasta.
- Vegetables: Pair with roasted broccoli, green beans, peas, or a fresh garden salad.
- Garnish: Add chopped parsley or a sprinkle of black pepper before serving.
- Refrigeration: Store leftovers in an airtight container in the refrigerator for 3–4 days.
- Reheating: Warm gently in a skillet over low heat, adding a splash of beef broth or cream to loosen the sauce.
- Freezing: Freeze for up to 2 months for best quality. The cream and sour cream sauce may change texture slightly after thawing.
- Make ahead: Prepare the beef and mushroom mixture ahead of time, then reheat gently and stir in the sour cream just before serving.
- Food safety: Refrigerate leftovers within 2 hours and reheat to 165°F (74°C).