Ground Beef Stroganoff

There’s something undeniably comforting about a creamy, savory stroganoff. But let’s be honest, the traditional versions can be a bit… involved. This Ground Beef Stroganoff recipe delivers all that classic flavor you crave, without the fuss. It’s quick, it’s easy, and it’s a guaranteed crowd-pleaser, perfect for busy weeknights or cozy weekend dinners. As the temperatures drop and the days get shorter, there’s nothing quite like a warm, hearty bowl of stroganoff to lift your spirits. This recipe embraces seasonal ingredients like earthy mushrooms and a touch of nutmeg, adding to the comforting experience.

Growing up, my grandmother’s stroganoff was a staple. While she used tender cuts of beef, this ground beef version is my go-to for simplicity and affordability. Over the years, I’ve perfected this recipe, testing different variations and streamlining the steps to ensure it’s both delicious and approachable for any home cook. My expertise in recipe development and passion for creating accessible meals shines through in this family-friendly dish. This recipe is updated for today’s kitchen, using techniques and ingredients that maximize flavor while minimizing effort.

Ingredients for the Best Ground Beef Stroganoff

• Ground Beef: We’re using 80/20 ground beef for flavor and moisture. Feel free to use leaner ground beef, but you might need a bit more oil to prevent sticking. Opt for grass-fed ground beef for a richer flavor and higher nutrient content.
• Onion: Yellow or white onion works best. The onion adds a savory sweetness to the base of the stroganoff. Diced finely, it melts into the sauce.
• Mushrooms: Cremini or button mushrooms are classic. Sliced thinly, they add an earthy depth. For a more intense flavor, try using a mix of wild mushrooms. Shiitake mushrooms work well here.
• Garlic: Freshly minced garlic is essential for that pungent, aromatic kick. Garlic is known for its antibacterial and antiviral properties, adding a healthy boost to your meal.
• Beef Broth: Low-sodium beef broth lets you control the saltiness. Using a high-quality broth will enhance the overall flavor. Homemade beef broth is even better, if you have the time!
• Worcestershire Sauce: This adds a savory umami depth that’s crucial for the stroganoff flavor. Worcestershire sauce contains anchovies, so keep that in mind if you have dietary restrictions.
• Dijon Mustard: A touch of Dijon mustard adds a tangy complexity and helps to emulsify the sauce. The acidity of the mustard also balances the richness of the cream.
• Sour Cream: Full-fat sour cream is key for the creamy texture and tangy flavor. For a lighter option, you can use Greek yogurt, but be aware it might curdle slightly when heated.
• Egg Noodles: Wide egg noodles are traditional for stroganoff. They soak up the sauce beautifully. Gluten-free egg noodles are a great alternative for those with dietary restrictions.
• Olive Oil: Extra virgin olive oil is used for sautéing. Choose a good quality olive oil for the best flavor and health benefits.
• All-Purpose Flour: Used to thicken the sauce. You can substitute with cornstarch mixed with water for a gluten-free option.
• Salt and Pepper: To taste. Season generously to bring out all the flavors.
• Fresh Parsley: For garnish, adds freshness and a pop of color.

Expert Tips for Perfect Ground Beef Stroganoff

• Don’t overcrowd the pan: Brown the ground beef in batches to get a good sear. This enhances the flavor and prevents the beef from steaming.
• Sauté the mushrooms properly: Cook the mushrooms until they release their moisture and start to brown. This deepens their flavor and prevents a watery sauce.
• Simmer the sauce gently: Avoid boiling the sauce after adding the sour cream, as it can cause it to curdle. A gentle simmer is all you need.
• Taste and adjust seasonings: Taste the stroganoff before serving and adjust the salt, pepper, and Dijon mustard to your liking.
• Use high-quality ingredients: The better the ingredients, the better the flavor. Opt for fresh, high-quality ingredients whenever possible.
• Add a splash of wine: For an extra layer of flavor, deglaze the pan with a splash of dry red or white wine after browning the ground beef and sautéing the vegetables.
• Garnish generously: Don’t be shy with the fresh parsley. It adds a bright, fresh element to the rich dish.

Storage & Substitutions

Storage: Store leftover Ground Beef Stroganoff in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. Note that the sauce may thicken upon refrigeration, so you might need to add a splash of broth or water when reheating. Avoid freezing, as the sour cream can separate and become grainy.

Substitutions:

• Ground Beef: Substitute with ground turkey, chicken, or even plant-based ground meat.
• Sour Cream: Use Greek yogurt or crème fraîche for a tangier flavor.
• Egg Noodles: Gluten-free pasta, zucchini noodles, or mashed potatoes are great alternatives.
• Mushrooms: If you don’t like mushrooms, you can omit them altogether or substitute with other vegetables like bell peppers or zucchini.
• Beef Broth: Chicken or vegetable broth can be used in a pinch.

FAQ About Ground Beef Stroganoff

Can I make Ground Beef Stroganoff ahead of time?

Yes, you can make the stroganoff base (everything except the sour cream and noodles) ahead of time. Store it in the refrigerator for up to 2 days. When ready to serve, reheat the base, add the sour cream, and cook the noodles separately. Combine and serve immediately.

How do I prevent the sour cream from curdling?

To prevent the sour cream from curdling, temper it before adding it to the sauce. Take a spoonful of the hot sauce and whisk it into the sour cream to gradually raise its temperature. Also, avoid boiling the stroganoff after adding the sour cream.

Can I add other vegetables to Ground Beef Stroganoff?

Absolutely! Feel free to add other vegetables like bell peppers, peas, or spinach. Add them during the last few minutes of cooking so they retain their texture and flavor.

What’s the best way to thicken Ground Beef Stroganoff?

The all-purpose flour in the recipe will help to thicken the sauce. If you prefer a thicker sauce, you can whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water and add it to the sauce during the last few minutes of cooking.

Can I make this recipe gluten-free?

Yes! Simply use gluten-free egg noodles and substitute the all-purpose flour with cornstarch or a gluten-free flour blend.

What can I serve with Ground Beef Stroganoff?

Ground Beef Stroganoff is delicious on its own, but it also pairs well with a simple green salad, roasted vegetables, or crusty bread for soaking up the sauce.

Can I use a slow cooker or Instant Pot for this recipe?

Yes, you can adapt this recipe for a slow cooker or Instant Pot. For a slow cooker, brown the ground beef and sauté the vegetables first, then transfer everything to the slow cooker and cook on low for 4-6 hours. Stir in the sour cream during the last 30 minutes of cooking. For an Instant Pot, use the sauté function to brown the beef and vegetables, then add the broth, Worcestershire sauce, and Dijon mustard. Cook on high pressure for 5 minutes, followed by a natural pressure release. Stir in the sour cream and cooked noodles before serving.

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