Ground Beef Stroganoff

This creamy Ground Beef Stroganoff has been a comforting dinner favorite in my house for years. It blends simple ingredients into a rich, flavorful sauce that feels like a warm hug served over tender egg noodles. Budget friendly and quick to make, it’s perfect for feeding a hungry family after a busy day.

I first made this recipe on a chilly evening and the whole family was raving before the bowls were even half empty. Now it’s a well loved go to that everyone asks for regularly.

Ingredients

• One pound ground beef: choose 85/15 for a good balance of flavor and fat, leaner options work but may be less juicy
• Half cup diced yellow onion: adds sweetness and depth fresh is best but frozen works in a pinch
• One teaspoon minced garlic: fresh garlic brightens the sauce but jarred is fine if you’re tight on time
• Three tablespoons salted butter: helps form a rich, silky roux unsalted is fine, just watch your salt levels later
• Three tablespoons all purpose flour: thickens the sauce into perfect gravy consistency
• One and a half cups beef broth: low sodium is a good choice to control saltiness
• One cup sour cream: key to that classic tangy creaminess, plain Greek yogurt can substitute but flavor will differ
• Ten and a half ounce can cream of mushroom soup: adds body and an umami punch use homemade if you prefer
• Salt and pepper: adjust to taste for a balanced savory finish
• Cooked egg noodles: traditional base that soaks up the sauce beautifully

Instructions

Sear the Ground Beef:

In a large skillet over medium high heat, add the ground beef, diced onion, and minced garlic. Cook this mixture until the beef is thoroughly browned and the onions are translucent. Leave some chunks of beef rather than breaking it all up to keep the texture hearty. Drain the excess grease to avoid a greasy sauce later.

Create the Roux Base:

Return the skillet to medium heat without adding the beef back in yet. Add the butter and let it melt slowly until fully melted and hot. Sprinkle the flour over the butter and whisk continuously. Let the flour cook for a minute or two until it absorbs the butter and forms a smooth paste. This roux is essential for thickening the sauce.

Add the Broth:

Slowly pour in the beef broth while whisking vigorously to prevent lumps. Turn the heat to high and bring the mixture to a boil. Let it cook for 2 to 3 minutes until the sauce starts to thicken slightly but is still pourable.

Incorporate the Creams:

Reduce the heat to medium and whisk in the sour cream and cream of mushroom soup until fully combined into a smooth gravy. Season with salt and pepper. Taste often because this step is where the flavor really comes together. If the sauce gets too thick, thin it out with a bit more broth.

Combine and Simmer:

Return the cooked ground beef to the skillet and stir gently to coat with the creamy gravy. Let the stroganoff simmer on low for about 5 minutes to meld the flavors and reheat the beef thoroughly.

Serve:

Spoon the stroganoff generously over cooked egg noodles and enjoy immediately for the best flavor and texture.

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Sour cream is the star of this dish for me. It adds just the right amount of tang to contrast the rich beef and mushroom flavors. I remember making this during family gatherings and how everyone would hover around the kitchen, sneaking tastes straight from the pan. It’s one of those dishes that feels like a warm connection to simpler times.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently over low heat with a splash of broth to bring back the creamy consistency. Avoid freezing as the sour cream and mushroom soup may separate, affecting the texture.

Ingredient Substitutions

Ground turkey or chicken can replace beef to lighten the dish. If you do, swap the beef broth for chicken broth for better flavor harmony. You can replace the sour cream with Greek yogurt or creme fraiche though the flavor will be slightly different. For a mushroom free version, use cream of chicken soup or a homemade white sauce.

Serving Suggestions

Egg noodles are classic but mashed potatoes, rice, or buttered toast make excellent bases for soaking up this sauce. Pair with a crisp green salad or steamed vegetables such as green beans or glazed carrots to add freshness and color to the plate.

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This Ground Beef Stroganoff is a reliable weeknight meal that comes together quickly and feeds a crowd. Reheat leftovers gently with a splash of broth to keep the sauce creamy.

Frequently Asked Questions About Recipes

→ What is the best way to serve this dish?

It pairs excellently with cooked egg noodles and a side of steamed vegetables or a fresh salad for balance.

→ Can I substitute sour cream in the sauce?

Yes, plain Greek yogurt is a good alternative that maintains creaminess without altering flavor drastically.

→ Which ground beef is ideal for richest flavor?

Ground beef with an 85/15 fat ratio offers optimal taste and juiciness, though leaner options can be used.

→ How should leftovers be stored?

Store in a covered container in the refrigerator and consume within three days for best quality.

→ Can other proteins be used instead of ground beef?

Yes, ground chicken, turkey, or sausage can work as substitutes; consider adjusting broth type accordingly.