Go Back
- 1 lb ground beef - 1 medium onion, finely chopped - 2 cloves garlic, minced - 8 oz mushrooms, sliced (button or cremini) - 1 cup beef broth - 1 cup sour cream - 2 tablespoons all-purpose flour - 2 tablespoons Worcestershire sauce - 1 teaspoon Dijon mustard - 1 teaspoon paprika - Salt and pepper to taste - 12 oz egg noodles - Fresh parsley, chopped (for garnish) Gathering the right ingredients is key to a great creamy ground beef stroganoff. Start with the ground beef; it gives the dish its hearty base. You need a medium onion and two cloves of garlic for flavor. The mushrooms add a rich texture and umami taste. Beef broth brings depth to the sauce, while sour cream gives it that creamy finish we crave. Make sure to have all-purpose flour handy. It helps thicken the sauce nicely. Worcestershire sauce, Dijon mustard, and paprika add layers of flavor. Finally, don’t forget salt and pepper for seasoning. The egg noodles are the perfect vehicle for this creamy goodness, and a sprinkle of fresh parsley makes it look beautiful. With these ingredients, you create a dish that’s both comforting and delicious. You’ll impress everyone at the dinner table! {{ingredient_image_1}} To cook the egg noodles, fill a large pot with water and add salt. How much salt? Use about 1 tablespoon for every 4 quarts of water. Bring the water to a rolling boil. Add the noodles and cook them until they are al dente. This usually takes about 8-10 minutes. Drain the noodles and set them aside. You want them ready to mix with the beef and sauce later. In a large skillet, heat over medium heat. Add the ground beef to the pan. Break it up with a spatula as it cooks. You want a nice brown sear on the beef for flavor. Once it is brown, check for excess grease. If there is too much, carefully drain some off. This helps keep your dish from being too greasy. Now, it’s time to add flavor! Toss in the finely chopped onion and minced garlic. Cook them together for about 3-4 minutes. You want the onion to turn soft and clear. This means they are ready for the next step. The garlic will give a nice aroma and add depth to the dish. Sprinkle the all-purpose flour over the beef and mushroom mix. Stir well to coat everything. This will help thicken your sauce. Next, slowly pour in the beef broth while stirring. This keeps the sauce smooth without lumps. Cook it until it starts to thicken, which should take about 5 minutes. Reduce the heat to low. Now, stir in the sour cream. This adds that creamy texture we love in stroganoff. Mix until everything is well combined and heated through. Taste it! Adjust the seasoning with salt and pepper if needed. Finally, add the cooked egg noodles to the skillet. Gently toss everything together until the noodles are coated in that delicious sauce. Sour cream is key for a rich, creamy texture in your stroganoff. It adds a tangy flavor and smoothness. Be sure to add it at the end of cooking. This helps keep it creamy and prevents it from curdling. To avoid curdling, keep the heat low after adding the sour cream. Stir gently and do not let it boil. This way, your sauce stays smooth and creamy. For a beautiful presentation, serve stroganoff in shallow bowls. Top each serving with a sprinkle of fresh parsley. This adds color and a fresh taste. Pair your dish with crusty bread for dipping. Best side dishes include steamed vegetables or a simple salad. These add freshness and balance to the creamy beef. Consider serving egg noodles or rice to soak up the delicious sauce. Pro Tips Use Fresh Ingredients: Fresh mushrooms and high-quality beef will enhance the flavor of your stroganoff significantly. Adjust the Creaminess: For a richer sauce, feel free to add more sour cream or a splash of heavy cream at the end. Customize Your Mushrooms: Experiment with different mushroom varieties like shiitake or portobello for unique flavors and textures. Serve with Style: Garnish with freshly chopped parsley and serve with a side of crusty bread for a complete meal experience. {{image_2}} You can switch ground beef for other meats. Ground turkey works well. It has a lighter taste but still gives good flavor. For a plant-based option, try using lentils or mushrooms. Both add texture and heartiness. If you need a dairy-free version, use coconut cream instead of sour cream. It gives a rich taste without dairy. You can also try a cashew cream. Just blend soaked cashews with water until smooth. Add herbs and spices to kick up the flavor. Fresh thyme or parsley can make your dish bright. A pinch of cayenne pepper adds warmth without being too hot. Mushrooms are key in stroganoff. You can use different types for unique tastes. Button mushrooms are mild. Cremini mushrooms have a deeper flavor. Portobello mushrooms can give a meaty texture. Try mixing them for a fun twist! To keep your creamy ground beef stroganoff fresh, transfer it to an airtight container. Make sure it cools down to room temperature before sealing. This helps keep the flavors intact. You can store it in the fridge for up to three days. After that, the taste and texture may change. To reheat stroganoff, the best way is on the stove. Place it in a skillet over low heat. Stir it often to prevent sticking. If it seems too thick, add a splash of beef broth or water. This helps maintain creaminess. You can also use the microwave. Heat it in short intervals, stirring in between. This way, it heats evenly without boiling. To make stroganoff thicker, use flour or cornstarch. After browning beef, sprinkle two tablespoons of flour over the mixture. Stir it in well. This helps absorb moisture and creates a base for a rich sauce. Then, when you add beef broth, do it slowly while mixing. This keeps lumps away. If you want an even thicker sauce, let it cook longer on low heat to reduce liquid. Yes, you can make this dish ahead. Cook the stroganoff and let it cool. Store it in an airtight container in the fridge for up to three days. When ready to eat, reheat it on low heat. Add a splash of beef broth or water to keep it creamy. Stir gently as it warms up. Beef stroganoff pairs well with many sides. Here are some ideas: - Egg noodles (they’re a classic choice) - Rice or mashed potatoes (great for soaking up sauce) - Steamed broccoli or green beans (for a fresh crunch) - Crusty bread (perfect for dipping) Yes, you can freeze it! Once it cools, place stroganoff in a freezer-safe container. It lasts up to three months. To reheat, thaw it in the fridge overnight. Warm it on the stove over low heat. Add a little beef broth to help it regain its creamy texture. Stir well as it warms up. In this blog post, we explored how to make a delicious creamy ground beef stroganoff. We covered key ingredients like beef, mushrooms, and sour cream. I broke down each step: cooking the noodles, browning the beef, and creating the sauce. We also shared tips for achieving the perfect texture and enhancing flavors. Remember, you can customize this dish with ingredient swaps or extra spices. Enjoy your cooking, and make this recipe your own. A comforting plate of stroganoff awaits you!

Creamy Ground Beef Stroganoff

A rich and creamy beef stroganoff served over egg noodles, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 500 kcal

Ingredients
  

  • 1 lb ground beef
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 8 oz mushrooms, sliced (button or cremini)
  • 1 cup beef broth
  • 1 cup sour cream
  • 2 tablespoons all-purpose flour
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon paprika
  • to taste salt and pepper
  • 12 oz egg noodles
  • to taste fresh parsley, chopped (for garnish)

Instructions
 

  • In a large pot of salted boiling water, cook the egg noodles according to package instructions until al dente. Drain and set aside.
  • In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spatula. Remove excess grease if necessary.
  • Add the chopped onion and minced garlic to the skillet with the beef. Sauté for about 3-4 minutes until the onion is translucent.
  • Stir in the sliced mushrooms and cook for another 5 minutes, allowing them to soften and release their juices.
  • Sprinkle the flour over the meat and mushroom mixture, stirring well to coat everything. Gradually add the beef broth while stirring to avoid lumps, ensuring a smooth sauce.
  • Stir in Worcestershire sauce, Dijon mustard, paprika, salt, and pepper. Bring the mixture to a gentle simmer for about 5 minutes to thicken.
  • Reduce the heat to low, and stir in the sour cream until thoroughly combined, heating through but not boiling. Adjust seasoning if needed.
  • Add the cooked egg noodles to the skillet, gently tossing everything together until the noodles are well coated with the creamy sauce.
  • Remove from heat and garnish with chopped fresh parsley before serving.

Notes

Serve the stroganoff in shallow bowls with a sprinkle of fresh parsley on top and a side of crusty bread for dipping.
Keyword beef, comfort food, pasta, stroganoff