Ground Beef Stroganoff
Simple, 30-minute Ground Beef Stroganoff has sautéed and tender onions, mushrooms, and a luscious creamy sauce. Serve over egg noodles or mashed potatoes for a complete crowd-pleasing meal. Shop the recipe here.
Servings: 4 servings
Cost: $6.81
Equipment
- Large cast-iron pan or pot
Ingredients
- 1 tablespoon olive oil
- 1 cup finely diced yellow onion 1 small onion
- 2 teaspoons minced garlic 2 cloves
- 1 pound lean ground beef 90/10
- 1 tablespoon unsalted butter
- 1 (8-ounce) package sliced cremini mushrooms
- Salt and pepper
- 1/2 teaspoon dried thyme
- 3 tablespoons all-purpose flour
- 1 cup beef stock or beef broth
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon-style mustard
- 1/2 teaspoon beef bouillon powder
- 8 ounces medium egg noodles
- 1/3 cup sour cream light or regular
- fresh flat-leaf parsley optional
Instructions
- If serving over pasta, start by bringing a large pot of water to boil. Once boiling, add a generous amount of salt (about 1/2 tablespoon). Add the pasta and cook according to package directions. Drain when cooked through (I try to time pasta cooking to when the meat sauce will be done).
- Preheat a large, deep, cast-iron skillet or pot over medium-high heat. Add the olive oil and once shimmering, add in diced onion and minced garlic. Stir until onion is translucent and beginning to turn golden, about 3–4 minutes; reduce heat if needed. Press onions and garlic to the side and increase heat to high. Add the beef to the middle. Let stand, undisturbed, for 30 seconds, then flip and break up. Let the other side stand for about 30 seconds, then continue to cook the beef, breaking it up into small pieces until no longer pink. Season the beef to preference with salt and pepper. If anything is burning/sticking to the pot, add an extra drizzle of olive oil or slightly reduce the heat.
- Once the beef is cooked through (no longer pink) add sliced mushrooms and butter. Sauté for 3–4 minutes, stirring constantly. Add dried thyme and stir for 30 seconds. Then mix in the flour and stir. Cook for 1 minute to remove the floury taste.
- Add 1 cup beef stock, and as you stir, scrape up any browned bits that may have formed at the bottom of the skillet. Stir in heavy cream, Worcestershire sauce, Dijon mustard, and season everything to taste with salt and pepper. Add beef bouillon powder. Reduce heat to low and simmer for 3–5 minutes or until thickened, stirring frequently.
- Remove pan from the heat and stir in the sour cream (see note 1). Stir to combine everything and season to taste as needed. Serve over cooked noodles, rice, or mashed potatoes and top with fresh parsley.
Video
Notes
Note 1: Be sure to add sour cream off the heat and stir slowly to avoid curdling.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream if the sauce thickens too much.
Nutrition
Serving: 1serving | Calories: 533kcal | Carbohydrates: 30g | Protein: 35.3g | Fat: 30.3g | Cholesterol: 145.9mg | Sodium: 289.5mg | Fiber: 1.8g | Sugar: 4.1g