Ground Beef Stroganoff

Holly’s Recipe Highlights

• What it tastes like: Beef and mushrooms add flavor while the sauce is creamy with a savory taste from the broth a little bit of tang from the sour cream.
• Fresh ingredients: Skip the condensed mushroom soup, the stroganoff sauce is made with broth and sour cream.
• Test kitchen notes: This ground beef stroganoff recipe has been made hundreds of times and is best made with lean ground beef. Condensed broth will add extra richness. If using low-sodium broth, add a beef bouillon cube.
• Kitchen tip: When browning ground beef, I like to let it brown for 3 to 4 minutes before breaking it up. This gets a nice brown crust on one side adding extra flavor.

Ingredient Notes for Ground Beef Stroganoff

• Ground Beef: Use lean beef as it has a bit of fat for flavor.
• Mushrooms: I prefer brown or cremini mushrooms for a deeper mushroom flavor, but any type of mushrooms will work in this recipe.
• Stroganoff Sauce: Do not use low-sodium beef broth, or the sauce will taste flat.
• Seasonings: Simple but delicious salt, pepper, onion, and garlic. Feel free to add other seasonings to taste.

Variations

• Stir in a teaspoon or so of Dijon mustard.
• Add a sprig or two of fresh thyme or 1/4 teaspoon of dried thyme leaves.
• To make the sauce extra creamy, add a can of condensed mushroom soup or up to 4 ounces of cream cheese.

Serve this with a side of egg noodles, mashed potatoes, or riced cauliflower.

Leftovers and Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

• Freeze: Freeze the stroganoff without noodles.
• Reheat: If frozen, thaw leftovers in the fridge overnight. Heat in the microwave or on the stovetop on low heat until warm.

Did you enjoy this Ground Beef Stroganoff Recipe? Leave a comment and rating below.

Ingredients

• 1 pound lean ground beef
• 1 small onion diced
• 1 clove garlic minced
• 12 ounces mushrooms sliced
• 3 tablespoons all-purpose flour
• 2 cups beef broth see note, not low sodium
• 2 teaspoons Worcestershire sauce
• 1 beef bouillon cube optional
• ⅛ salt or to taste
• ⅛ black pepper or to taste
• ½ to ¾ cup sour cream
• 2 tablespoons chopped fresh parsley for garnish, optional

Instructions

• Brown the ground beef, onion, and garlic in a large skillet over medium-high heat, trying not to break the beef up too much, until no pink remains. Drain any fat.
• Add the mushrooms and cook for 3 minutes. Stir in flour and cook 1 minute more.
• Add broth, Worcestershire sauce, bouillon cube, salt, & pepper and bring to a boil. Reduce to a low boil and cook uncovered for 10 minutes until thickened.
• Meanwhile, cook the egg noodles according to package directions.
• Remove skillet from the heat and stir in sour cream and garnish with parsley if using. Serve over egg noodles.

Notes

• *Do not use low sodium beef broth. You can use boxed broth or condensed broth.
• If using canned condensed broth, it has more flavor, and the beef bouillon cube is not needed.
• Ground beef gives the best flavor. If you substitute another type of ground meat, such as ground turkey, add a beef bouillon cube for a richer flavor.
• Fresh mushrooms are best, but canned will work too. Use any combination of white, cremini, or portobello.
• Do not simmer or boil the sour cream, or it may curdle. Greek yogurt can be used in place.

Nutrition Information

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.