Ground Beef Stroganoff
Yield: 4 servings
This creamy Ground Beef Stroganoff recipe is made from scratch, without canned soup. An easy, budget-friendly dinner your family will love!
Ingredients
- 1 pound ground beef (use ground chuck for best beefy flavor and tender texture)
- ½ teaspoon Morton kosher salt
- ½ teaspoon black pepper
- ¼ cup unsalted butter
- 16 ounces ¼"-sliced cremini or button mushrooms
- 1 cup diced yellow onion
- 3 large cloves garlic
- 2 tablespoons all-purpose flour (or 1 tablespoon cornstarch)
- 2 cups reduced-sodium beef broth
- ¾ cup full-fat sour cream
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- hot cooked egg noodles (short or long), for serving (see Notes for more options)
- fresh chopped parsley, optional garnish
Instructions
- Heat a large skillet with tall sides over medium heat. Add ground beef and break it up into small pieces with a spatula. Sprinkle salt and pepper over the top. Cook, stirring regularly, until beef is just browned. Remove beef to a plate and set aside.
- Using the same skillet, reduce the heat to just a bit below medium. Leave about 1 tablespoon of beef fat in the skillet, draining away any excess. If needed, add some olive oil to equal 1 tablespoon. Add the butter, and once melted, stir in mushrooms and onions to coat evenly. Cook for 3 minutes without stirring, to sear and brown the mushrooms. Turn the heat up to medium-high, give everything a good stir, then cook again for 3 minutes without stirring. Stir in the garlic and cook 1-2 minutes more.
- Turn heat down to medium. Sprinkle flour over the mixture and cook, stirring, for 1 minute.
- While stirring gently, slowly add half the beef broth. Once evenly incorporated, add remaining broth and stir to combine.
- Add sour cream, Worcestershire sauce, and Dijon mustard. Stir until incorporated. Don't worry if the sour cream doesn't mix in fully; it will melt as it heats further.
- Bring mixture to a simmer, then reduce heat to medium-low. Simmer lightly for 3-5 minutes, until the gravy reduces and thickens to the consistency of heavy cream. Taste test and add salt & pepper to taste - I usually add about ½ teaspoon Morton kosher salt and ½ teaspoon black pepper.
- Add browned beef and any juices from the plate back to the skillet, folding until evenly incorporated. Simmer for 1-2 minutes, then immediately remove skillet from heat.
- Serve right away, spooned over hot cooked egg noodles, with a sprinkle of fresh parsley.
Notes
- Best ground beef for stroganoff: I recommend ground chuck 80/20 for a richer, more robust beef flavor - this comes from the shoulder of the cow. Next choice would be ground beef 80/20, which can vary in flavor depending on the cuts of beef used, but will still have nice marbling to give flavor.
- Gravy thickness: The gravy will continue to thicken as it simmers, but you want to be careful to not simmer it too long or it will overcook the beef. If you want a thinner gravy, add a bit of beef broth, water, or milk.
- Serving: I like to serve this over wide egg noodles (short or long). Another short pasta would also work well. Or serve it over mashed potatoes.
Nutrition Information:
Calories: 545kcal Carbohydrates: 14g Protein: 27g Fat: 43g Saturated Fat: 20g Polyunsaturated Fat: 2g Monounsaturated Fat: 15g Trans Fat: 2g Cholesterol: 136mg Sodium: 676mg Potassium: 1067mg Fiber: 2g Sugar: 6g Vitamin A: 630IU Vitamin C: 7mg Calcium: 91mg Iron: 3mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.