Ground Beef Stroganoff Recipe
Our Ground Beef Stroganoff recipe is a quick, budget-friendly one-pan meal that’s hearty, comforting, and ready in 30 minutes. Made with hamburger meat, fresh mushrooms, and sour cream, it delivers a rich, savory stroganoff sauce perfect for busy weeknight dinners.
Servings: 6 servings
Ingredients
- 2 tablespoons olive oil divided
- 1 pound ground beef 93%
- ½ medium onion roughly chopped (about 1 cup)
- 8 ounces baby bella mushrooms cleaned and thinly sliced (aka cremini mushrooms)
- 3 cloves garlic finely minced
- 2 tablespoons all-purpose flour or your favorite gluten free flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ cup sour cream full-fat
- 3 cups egg noodles uncooked (5 ounces)
- 1 tablespoon fresh lemon juice or apple cider vinegar
- 1 tablespoon fresh parsley minced
Instructions
- Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat until it shimmers.
- Add 1 pound of ground beef and cook until browned, breaking it up as you cook to avoid large chunks, about 5 minutes. Transfer the now-cooked meat onto a platter using a slotted spoon and set it aside.
- Continue with the pan on medium-high heat, adding the remaining tablespoon of olive oil. Add the ½ cup chopped onions and 8 ounces of sliced cremini mushrooms and saute until the liquid from the mushrooms has evaporated, about 6-8 minutes. Reduce the heat if needed to avoid burning. Add 3 cloves of minced garlic and saute for 30 seconds.
- Sprinkle 2 tablespoons of all-purpose flour over the cooked vegetables and stir continuously for 30-45 seconds, until the flour turns golden brown.
- Gradually pour in 2 cups of beef broth, stirring frequently to deglaze the pan (scraping the browned bits at the bottom) and incorporate the fond. Bring the mixture to a boil and cook until the sauce is thickened about 3-4 minutes.
- Add the now-browned ground beef, 1 tablespoon Worcestershire sauce, 1 teaspoon kosher salt, and ½ teaspoon black pepper to the skillet. Give it a good stir.
- Stir in 3 cups of egg noodles and simmer, covered, on low heat for 10 - 12 minutes until tender, stirring occasionally.
- Off the heat, stir in ½ cup sour cream and a tablespoon (or more to taste) lemon juice (or apple cider vinegar), if using. Adjust the seasoning to your desired taste.
- When ready to serve, sprinkle with 1 tablespoon of chopped fresh parsley.
Notes
- Yields: This recipe makes about 7-8 cups of ground beef stroganoff, which is ideal for six servings. The nutritional values below are per serving.
- Storing leftovers: Bring leftovers to room temperature and store them in an airtight container in the refrigerator for 3-4 days. To reheat, place them in a large skillet over medium heat, adding a few splashes of water or broth if it is too thick.
- A note on sour cream: For the creamiest texture, I recommend using full-fat sour cream, but a low-fat one can also be used. You can substitute cream cheese (by mixing 3-4 tablespoons with some of the liquid and adding it to the pan) for an even creamier taste. If you want a lighter alternative, while not traditional, you can use Greek yogurt, but keep in mind the taste will be tangier, and the texture will be less creamy.
Nutrition
Calories: 376kcal | Carbohydrates: 20g | Protein: 18g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 786mg | Potassium: 540mg | Fiber: 1g | Sugar: 2g | Vitamin A: 191IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 3mg
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