There’s something about that rich, velvety sauce hugging tender ground beef and mushrooms that just feels like a warm hug on a plate. This Creamy Ground Beef Mushroom Stroganoff Recipe is not only delicious but surprisingly simple to pull off any night of the week. Plus, it’s a family favorite that always sparks compliments!
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Creamy Ground Beef Mushroom Stroganoff Recipe
- Top Tip
- How to Serve Creamy Ground Beef Mushroom Stroganoff Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Creamy Ground Beef Mushroom Stroganoff Recipe
Why You'll Love This Recipe
Honestly, making this Creamy Ground Beef Mushroom Stroganoff Recipe feels like treating yourself without the fuss. It’s a comforting dinner that comes together fast but tastes like you took all day. I get so much joy serving it when friends drop by unexpectedly!
- Simple, Yet Flavor-Packed: Each bite bursts with umami thanks to the mushrooms and Worcestershire sauce—a combo that really elevates this dish.
- One-Pan Wonder: You cook most of it right in one skillet, meaning less mess and more time to relax.
- Family Friendly Comfort: The creamy sauce and tender beef make it a hit across all ages—kids even sneak seconds!
- Customization Galore: Whether you swap mushrooms, adjust spice, or change the base—from noodles to mashed potatoes—it’s endlessly adaptable.
Ingredients & Why They Work
This recipe relies on quality basics that deepen flavor and build that signature creamy texture. The beef brings heartiness, mushrooms add earthiness, and the mix of spices, mustard, and Worcestershire sauce layer in savory complexity. When shopping, look for fresh cremini mushrooms—they really punch up the flavor.
- Cremini/baby bella mushrooms: These are perfect for lots of flavor without overpowering; also hold their texture well when sautéed.
- Unsalted butter and olive oil: The combo ensures a rich sauté base for mushrooms without burning.
- Ground beef (lean): Provides meaty substance without too much grease; you want a good balance for a clean sauce.
- Onion and garlic: Foundation aromatics that add sweetness and depth.
- Flour: The secret weapon to thicken the sauce just right—not too gloopy, not too thin.
- Beef broth: The flavorful liquid base that keeps everything juicy and rich.
- Worcestershire sauce and Dijon mustard: These punch-up the savory notes and add subtle tang.
- Beef bouillon: Intensifies the meaty flavor; a small touch goes a long way.
- Dried herbs (parsley, paprika, oregano, thyme): Most add warmth and complexity; paprika also lends color.
- Red pepper flakes: Just a pinch for a gentle background heat, but you can skip if spice isn’t your thing.
- Cream cheese (softened): Creates that signature creamy richness and silky texture.
- Sour cream: Adds tangy creaminess and smooth finish; room temp is key to avoid curdling.
- Egg noodles, mashed potatoes, or rice: Choose your favorite base to soak up that luscious sauce.
Make It Your Way
One of the best things about this Creamy Ground Beef Mushroom Stroganoff Recipe is how forgiving it is. I love mixing it up depending on what’s in my fridge or what my mood calls for—feel free to make it truly yours!
- Swap the mushrooms: I sometimes leave them out or use shiitake or even portobello for a meatier texture—each gives a unique twist.
- Make it lighter: Use Greek yogurt in place of sour cream (just bring it to room temp first). It tones down the richness but keeps creaminess.
- Try different bases: Egg noodles are classic, but mashed potatoes are fantastic for soaking up every drop, and rice works great if you're gluten-free.
- Spice it up or down: Add a little extra red pepper flakes for heat or go easy if you’re serving kids.
- Add veggies: Sneak in some peas, diced bell peppers, or even roasted carrots for color and nutrition.
Step-by-Step: How I Make Creamy Ground Beef Mushroom Stroganoff Recipe
Step 1: Sauté Those Mushrooms to Golden Perfection
Start by heating butter and olive oil together over medium heat. When buttery and fragrant, toss in your sliced mushrooms, stirring so they’re coated. The trick? Let them really cook undisturbed for about 3 minutes to get that beautiful golden sear before stirring. Keep cooking for another 3-5 minutes until all the moisture has evaporated and they’re luscious and browned. Season last with salt and pepper, then scoop them onto a plate to rest—this step really locks in full mushroom flavor.
Step 2: Brown the Beef and Onions
In the same pan, now empty but still flavorful, add your ground beef along with diced onions. Season with salt and pepper and cook, breaking up the meat until it’s fully browned and cooked through. This is your flavor base, so make sure not to rush it—you want nice caramelization on that beef for depth.
Step 3: Build the Sauce with Flour and Garlic
Sprinkle in the flour and garlic; cook stirring constantly for about a minute. This cooks out the raw flour taste and infuses garlic aroma throughout the sauce. It’s also the foundation for thickening your sauce, so keep that moving!
Step 4: Add Broth and Seasonings, Then Simmer
Turn the heat to low and whisk in the beef broth, Worcestershire sauce, Dijon mustard, beef bouillon, and herbs. Bring this flavorful mixture to a boil, then reduce to a gentle simmer. Let it cook until slightly thickened—about 5 minutes. You’re aiming for a consistency that coats the back of a spoon but isn’t gluey.
Step 5: The Creamy Finish
Now the magic: lower the heat and whisk in your softened cream cheese until melted and smooth. Then stir in the sour cream just until combined. Don’t let it simmer after adding sour cream or it'll curdle. At this stage, fold your golden mushrooms back in. Taste and adjust salt and pepper—this final seasoning step is where your personal touch shines!
Step 6: Serve with Your Favorite Base
I love serving this over egg noodles for that classic feel, but mashed potatoes soak up the sauce in their own cozy way. Rice or gluten-free pasta work beautifully too. Make sure your pasta is just al dente and toss with a bit of olive oil if not serving immediately to keep it from sticking.
Top Tip
After making this recipe tons of times, I’ve learned a few key tricks to nail that creamy, flavorful sauce every time. Trust me, these little tips make a big difference.
- Softened Cream Cheese Is Essential: I always microwave it for 20-25 seconds so it’s super soft. This makes the sauce silky without clumps.
- Don’t Simmer After Adding Sour Cream: Adding it to hot but not boiling sauce prevents curdling and keeps your sauce smooth and pretty.
- Cook Mushrooms Separately: Doing this seals in flavor and texture, so they stay golden and meaty instead of soggy.
- Salt Mushrooms Last: Adding salt right at the end of cooking mushrooms helps them brown properly, enhancing their taste.
How to Serve Creamy Ground Beef Mushroom Stroganoff Recipe
Garnishes
I like to sprinkle a little fresh chopped parsley over the top—it adds a pop of color and a clean, herbal brightness that cuts through the richness nicely. Sometimes, a shake of smoked paprika on top adds a subtle smoky layer and looks gorgeous!
Side Dishes
Simple steamed green beans or roasted asparagus make a great side because they add a crisp texture and fresh flavor. A mixed greens salad with a light vinaigrette can also bring in some welcome acidity for balance.
Creative Ways to Present
For special occasions, I like serving this stroganoff in individual mini cast iron skillets or elegant shallow bowls. You can also nestle it in a hollowed-out bread bowl for a rustic, cozy presentation that wows guests.
Make Ahead and Storage
Storing Leftovers
Leftovers keep beautifully in an airtight container in the fridge for up to 3 days. When storing, I try to keep the pasta separate if I can—it keeps the noodles from soaking up too much sauce and getting mushy overnight.
Freezing
Freezing works best if you skip adding the cream cheese and sour cream before freezing, because they don’t reheat well and tend to separate. I usually freeze the beef mushroom sauce without those creamy ingredients, then add them fresh when reheating.
Reheating
Reheat leftover stroganoff gently over low heat on the stove, stirring often. Once warmed through, stir in the cream cheese and sour cream slowly until melted and smooth. This keeps the texture luscious without curdling or graininess.
Frequently Asked Questions:
Absolutely! Just swap the flour for a gluten-free flour blend or cornstarch (use about half the amount) and choose gluten-free pasta or rice instead of egg noodles. The flavor stays just as delicious!
No worries at all—this recipe still shines without mushrooms. You can simply omit them or try adding other veggies like peas or bell peppers for added texture and color.
Yes, ground turkey makes a good lighter substitute. I find adding extra beef bouillon and a touch more olive oil helps mimic the richness the beef naturally brings. Just season carefully and taste as you go.
The key is not to let the sauce simmer after adding the sour cream and cream cheese. Add them at low heat, stir gently and serve right away. Also, using room temperature sour cream helps it blend smoothly.
Final Thoughts
This Creamy Ground Beef Mushroom Stroganoff Recipe has become one of those comforting classics I reach for when I want something cozy but fuss-free. It’s the kind of meal that feels homemade and special all at once. I can’t wait for you to try making it your own and enjoy that satisfying creaminess with every bite—trust me, it’s a kitchen win every time.
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Creamy Ground Beef Mushroom Stroganoff Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Description
This Ground Beef Stroganoff recipe is a creamy, comforting classic made with lean ground beef, mushrooms, and a rich sauce featuring cream cheese and sour cream. Perfect for a quick weeknight dinner served over egg noodles, mashed potatoes, or rice, it combines tender mushrooms, savory seasonings, and a luscious sauce for a hearty and satisfying meal.
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 recommended)
- ½ cup sour cream (full fat recommended, room temperature)
For Serving
- 12 oz. egg noodles, mashed potatoes, or rice
Instructions
- Cook Mushrooms: Melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat in a large cast iron or nonstick skillet. Increase heat to medium-high, add sliced mushrooms, stir to coat, then spread evenly. Let cook undisturbed for 3 minutes. Stir and continue cooking for another 3-5 minutes until all liquid evaporates and mushrooms are golden. Season with ¼ teaspoon salt and ¼ teaspoon pepper. Remove mushrooms to a plate.
- Cook Ground Beef and Onions: Using the same skillet, add ground beef and diced onions. Season with ½ teaspoon salt and ¼ teaspoon pepper. Cook until beef is no longer pink and onions are softened.
- Add Flour and Garlic: Stir in ¼ cup flour and minced garlic, cooking and stirring for 1 minute to create a roux and develop flavor.
- Add Liquids and Seasonings: Reduce heat to low. Gradually stir in 3 cups beef broth, 2 tablespoons Worcestershire sauce, 1 ½ teaspoons Dijon mustard, 1 ½ teaspoons beef bouillon, and the dried seasonings: 1 teaspoon parsley, ½ teaspoon paprika, ¼ teaspoon oregano, ¼ teaspoon thyme, and red pepper flakes. Bring mixture to a boil, then reduce to a simmer and cook until sauce thickens but remains pourable, about 5 minutes.
- Incorporate Cream Cheese: Reduce heat to low and whisk in the very soft 2 oz. cream cheese until fully melted and smooth.
- Add Sour Cream and Mushrooms: Stir in ½ cup room temperature sour cream until combined. Return cooked mushrooms to the skillet and stir through the sauce. Taste and adjust seasoning with additional salt and pepper as needed.
- Prepare Pasta or Side: Cook egg noodles, mashed potatoes, or rice according to package instructions. For egg noodles, cook until al dente, testing 2-3 minutes before the package time to prevent overcooking. Drain and rinse under cold water to stop cooking and prevent clumping, tossing with a bit of olive oil if not serving immediately.
- Serve: Spoon the stroganoff sauce over the prepared noodles, mashed potatoes, or rice. Optionally garnish with fresh parsley. Serve immediately while warm.
Notes
- You can substitute ground turkey for beef by adding 2 teaspoons beef bouillon and omitting salt for proper seasoning. Add olive oil if needed to help flour create the roux.
- Greek yogurt (2% and at room temperature) can replace sour cream but will alter flavor slightly.
- Use baby bella or cremini mushrooms for best flavor. Clean mushrooms with a damp paper towel instead of rinsing to avoid sogginess.
- Cook mushrooms separately to preserve flavor and texture; salt mushrooms only after cooking to avoid inhibiting browning.
- Use very soft cream cheese, warmed in the microwave briefly (20-25 seconds) to prevent clumps.
- Use room temperature sour cream to avoid curdling; add it once sauce has finished simmering.
- If sauce is too thick after adding cream cheese and sour cream, thin it with a little milk or beef broth.
- Do not overcook egg noodles; aim for al dente texture and rinse with cold water after draining.
- Add vegetables like peas, broccoli, zucchini, or carrots if desired for more nutrition and color.
- To make gluten-free, use gluten-free pasta or rice and substitute regular flour with gluten-free flour.
- To freeze, cook stroganoff up to adding cream cheese and sour cream, cool, freeze without dairy ingredients. Thaw and add cream cheese and sour cream when reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg
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