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
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 recommended)
- 1/2 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 1/4 teaspoon salt and 1/4 teaspoon pepper. Remove mushrooms to a plate.
- Cook Ground Beef and Onions: Using the same skillet, add ground beef and diced onions. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until beef is no longer pink and onions are softened.
- Add Flour and Garlic: Stir in 1/4 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 1/2 teaspoons Dijon mustard, 1 1/2 teaspoons beef bouillon, and the dried seasonings: 1 teaspoon parsley, 1/2 teaspoon paprika, 1/4 teaspoon oregano, 1/4 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 1/2 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
