If you’re craving a comforting, hearty dish that comes together quickly, this Creamy Ground Beef Stroganoff Recipe is your new weeknight hero. It’s a rich, velvety sauce hugging tender ground beef and mushrooms, perfect for chilly evenings or anytime you want a warm, filling meal without fussing over fancy ingredients.
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Why You’ll Love This Creamy Ground Beef Stroganoff Recipe
This recipe perfectly balances creamy richness with a savory depth that feels like a warm hug in a bowl. It’s quick enough for busy nights but delivers an impressive taste and texture that feels special.
- Texture you want: Succulent ground beef and soft, tender mushrooms in a luxuriously smooth sauce.
- Flavor that pops: A subtle tang from sour cream and a savory kick from Worcestershire sauce.
- Everyday ingredients: Uses simple pantry staples without sacrificing any of the richness.
- Works for any night: Easily paired with noodles or rice for flexible serving options.
Ingredient Spotlight
Getting the right balance of ingredients is key to mastering this Creamy Ground Beef Stroganoff Recipe. I always focus on fresh mushrooms and quality sour cream for that luscious finish, and I love including a touch of Worcestershire sauce to brighten it all up. Don’t be shy about making smart swaps either—it’s pretty forgiving.
- Ground beef: Choose 80/20 for flavor and juiciness—it browns beautifully without drying out.
- Mushrooms: White button or cremini work best; they mellow and soak up flavors.
- Sour cream: Full-fat gives the creamiest result, but light versions can work if needed.
Seasonality & Sourcing
Mushrooms are widely available year-round, but if you visit your farmers market in fall, you’ll find fantastic wild varieties that add an earthy boost to the Creamy Ground Beef Stroganoff Recipe. For the beef, look for freshly ground options or ask your butcher to grind a fresh cut. Good-quality beef is worth the slightly higher price, as it makes the flavor and texture shine.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by chopping your onion and mushrooms, and mincing the garlic. Melt the butter in a large skillet over medium heat; when it’s foaming and fragrant, add the onion and garlic. Sauté for about 3–4 minutes, until the onions turn translucent. Avoid turning the heat too high here or the garlic might burn and get bitter, which can throw off the whole dish.
Step 2 — Cook & Build Flavor
Add the ground beef, breaking it up as it cooks. Brown it thoroughly without rushing — you want those golden bits developing for maximum flavor. When the beef is no longer pink, drain any excess fat, then toss in the mushrooms. Cook until softened and fragrant, about 5 minutes. Sprinkle the flour evenly over the mixture and stir well. Let it cook for 1–2 minutes to get rid of that raw flour taste before gradually adding the beef broth and Worcestershire sauce. Keep stirring until the sauce thickens, then lower the heat.
Step 3 — Finish & Rest
Now for the star of the show: stir in the sour cream gently and warm the sauce through. Don’t let it boil, or the sour cream could curdle and ruin that silky texture you’re after. Taste and season with salt and pepper to your liking. Let the stroganoff rest for a few minutes off the heat to let the flavors meld beautifully. Serve generously over your favorite cooked egg noodles or rice for a meal that’s both comforting and satisfying.
Troubleshooting Creamy Ground Beef Stroganoff Recipe
If your stroganoff turns out too dry, add a splash more beef broth or a dollop of sour cream to loosen it up. If it’s bland, don’t hesitate to boost the Worcestershire sauce or add a touch more salt and pepper. For a soggier sauce, make sure you cook the mushrooms fully and drain excess liquid if needed before adding the sour cream. A quick whisk with a little extra flour and broth can help thicken an overly runny sauce effortlessly.
Pro Tips
I’ve made this creamy ground beef stroganoff recipe dozens of times, and the tips I share here make every batch shine like a dream. A little finesse goes a long way.
- Heat control: Cook beef on medium heat to get brown edges without drying it out.
- Timing window: Add sour cream off the heat to prevent curdling and keep the sauce smooth.
- Make-ahead move: This recipe freezes well—just reheat gently with a splash of broth to refresh the sauce.
- Avoid this pitfall: Don’t skip browning mushrooms thoroughly, it adds crucial earthiness and depth.
Variations & Substitutions
Looking to switch things up? You can swap ground beef for ground turkey or plant-based beef substitutes to keep it lighter or vegetarian-friendly. Use Greek yogurt instead of sour cream for a tangier, protein-rich option, though add it off heat just like sour cream. If you want a gluten-free version, substitute regular flour with a gluten-free blend or cornstarch for thickening.
Great Debates
One classic question: butter or oil for sautéing? I prefer butter here because it adds that rich, toasty flavor that pairs so well with mushrooms, but if you want a lighter option or higher heat stability, a neutral oil works just fine. I’ve tried both, and honestly, it depends on which flavor profile you prefer for your Creamy Ground Beef Stroganoff Recipe.
Make-Ahead, Storage & Freezing
This creamy ground beef stroganoff keeps well in the fridge for up to 3 days in an airtight container. For freezing, cool completely before packing into freezer-safe containers. It keeps beautifully for up to 3 months. When thawing, do it overnight in the fridge and reheat gently on the stove with a few splashes of broth to revive the silky texture without breaking the sauce.
Yield & Conversions
This recipe serves about 4 people comfortably. To double it, just double all ingredients and use a larger skillet or pan. For half, reduce each ingredient by half and keep an eye on cooking times. Metric conversions: 1 pound ground beef = 450 grams, 1 cup beef broth = 240 ml, 1 tablespoon = 15 ml, and so on. Pretty straightforward!
Serving Ideas & Pairings
I love serving this creamy ground beef stroganoff over buttered egg noodles for a classic feel, but fluffy rice is equally satisfying. A simple green salad or steamed broccoli on the side adds a fresh contrast. If you’re feeling indulgent, a crusty piece of bread to mop up every bit of the sauce is unbeatable.
FAQs
Yes! Ground turkey or chicken can be swapped in for a leaner option. Just be careful not to overcook, as they can dry out faster than beef.
Gently reheat on the stove over low heat, adding a little broth or water to loosen the sauce as needed. Avoid boiling to keep the sour cream from curdling.
Yes, you can substitute sour cream with a non-dairy alternative like coconut or cashew cream. The texture and flavor will vary slightly but remain delicious.
Mix a small amount of flour or cornstarch with cold water to make a slurry and stir it into the simmering sauce. Add gradually until you reach your desired thickness.
Notes, Tools & Special Equipment
A good nonstick or heavy-bottomed skillet around 10-12 inches gives you enough room to brown the beef evenly. A sturdy wooden spoon or silicone spatula helps with stirring without scratching your pan. No special thermometer is needed here, but keeping the heat moderate and watching for color changes is your best tool to gauge doneness when making this Creamy Ground Beef Stroganoff Recipe.
PrintPrintable Recipe 📖
Creamy Ground Beef Stroganoff Recipe
A classic and creamy Beef Stroganoff recipe featuring ground beef, mushrooms, and sour cream sauce served over egg noodles or rice for a comforting and hearty meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian
Ingredients
Main Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 cup sour cream
- 2 tablespoons flour
- 2 tablespoons butter
- Salt and pepper to taste
- Egg noodles or rice, for serving
Instructions
- Prepare the base: In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, then sauté until the onion becomes translucent and fragrant.
- Cook the beef: Add the ground beef to the skillet and cook until browned, breaking it up into small pieces as it cooks. Drain excess fat from the pan to keep the dish from being greasy.
- Add mushrooms: Stir in the sliced mushrooms and cook until they soften and release their moisture, about 5 minutes.
- Thicken the mixture: Sprinkle the flour evenly over the beef and mushroom mixture, stirring constantly to combine. Cook for 1 to 2 minutes to eliminate the raw flour taste.
- Create the sauce: Gradually pour in the beef broth and Worcestershire sauce while stirring continuously. Continue cooking until the sauce thickens and coats the beef mixture evenly.
- Finish the sauce: Reduce the heat to low and stir in the sour cream gently. Heat through without boiling to prevent curdling. Season with salt and pepper to taste.
- Serve: Spoon the beef stroganoff over cooked egg noodles or rice and serve warm for a satisfying meal.
Notes
- For a thicker sauce, add an extra tablespoon of flour or simmer a little longer.
- If sour cream is unavailable, Greek yogurt can be used as a substitute but add it off the heat to prevent curdling.
- Use egg noodles for a traditional experience, or substitute with rice or mashed potatoes if preferred.
- Adding fresh parsley or dill as garnish can brighten the flavor and presentation.
- Brown the beef thoroughly to develop deeper flavor in the dish.
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