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Easy Ground Beef Stroganoff Recipe for Quick Dinners
Craving a Comforting Meal in Under 30 Minutes?
In today’s fast-paced world, finding time to prepare a delicious and satisfying dinner can feel like an Olympic sport. Did you know that according to recent studies, weeknight dinners are becoming increasingly challenging for many households, with nearly 60% of people struggling to find time to cook a healthy meal by the end of the day? If you’re nodding along, then this Easy Ground Beef Stroganoff recipe is about to become your new weeknight superhero. Forget complicated steps and excessive ingredient lists; this recipe is designed for maximum flavor with minimal fuss, delivering that classic, creamy comfort you love in a fraction of the time. Perfect for busy nights when hunger strikes and patience runs thin, this ground beef stroganoff is hearty, flavorful, and incredibly easy to whip up.
Gather Your Ingredients for Creamy Delight
The beauty of this ground beef stroganoff lies in its simplicity. Most of these ingredients are pantry staples or readily available at your local grocery store. We’ve also included optional additions and substitutions so you can tailor it to your taste and what you have on hand.
- 1 lb Ground Beef: Opt for 80/20 or 85/15 for a good balance of flavor and texture. Leaner beef can sometimes result in a drier dish.
- 1 tbsp Olive Oil or Butter: For sautéing. Butter will add a richer flavor.
- 1 medium Onion, finely chopped: Yellow or white onions work best, providing a sweet aromatic base.
- 8 oz Mushrooms, sliced: Cremini (baby bella) mushrooms offer a robust flavor, but white button mushrooms are a classic choice. Ensure they are fresh and firm.
- 2 cloves Garlic, minced: Freshly minced garlic provides a pungent kick that enhances all other flavors. Don’t skimp here!
- 1 tsp Worcestershire Sauce: This adds a crucial umami depth and slight tanginess to the sauce.
- 1/2 tsp Dried Thyme: Optional, but it adds a lovely earthy, subtle fragrance that complements the beef and mushrooms beautifully.
- 1/4 cup All-Purpose Flour: This is key for thickening our creamy sauce. Ensure it’s well-incorporated to avoid lumps. (Gluten-free option: use a gluten-free all-purpose flour blend.)
- 2 cups Beef Broth: Use good quality beef broth for the best flavor base. Low-sodium is a good option if you want to control saltiness.
- 1/2 cup Sour Cream: Full-fat sour cream yields the creamiest result, but light sour cream is also acceptable. Make sure it’s at room temperature to prevent curdling.
- 1/4 cup Heavy Cream: For extra richness and a velvety smooth sauce. Coconut cream can be used for a dairy-free option.
- Salt and freshly ground Black Pepper, to taste: Seasoning is crucial for balancing all the flavors. Always taste and adjust.
- 12 oz Egg Noodles or Pasta: Wide egg noodles are traditional, but any pasta shape like fettuccine or even penne will work beautifully. Cooked according to package directions.
Quick to Prepare, Even Quicker to Devour
15 Minutes
20 Minutes
35 Minutes
4
This recipe is designed to be a weeknight winner. While the average stroganoff recipe can take 45-60 minutes, our streamlined approach brings it down to just 35 minutes from start to finish. This means you can enjoy a delicious, homemade meal even on your busiest evenings.
Step-by-Step: Crafting Your Perfect Stroganoff
Step 1: Sizzle and Brown the Ground Beef
Grab a large skillet or Dutch oven and place it over medium-high heat. Add your ground beef and break it up with a spoon. Cook until it’s nicely browned and no pink remains. As it cooks, you’ll notice the savory aroma filling your kitchen – a good sign! Once browned, drain off any excess fat. This step is crucial for texture and preventing a greasy final dish. Season the beef generously with salt and pepper right in the pan.
Step 2: Aromatics and Earthy Notes
Push the browned beef to one side of the skillet (or remove it temporarily if your skillet is crowded). Add the tablespoon of olive oil or butter to the empty side. Toss in your chopped onion and sliced mushrooms. Sauté them until the onions are translucent and the mushrooms have released their liquid and started to turn golden brown, about 5-7 minutes. Mince your garlic and add it to the pan during the last minute of sautéing, stirring until fragrant. This creates a beautiful base of flavor.
Step 3: Thicken and Build the Flavor Foundation
Now, sprinkle the flour evenly over the beef, onions, and mushrooms. Stir everything together and cook for about 1-2 minutes. This “toasts” the flour, removing any raw flour taste and helping it thicken the sauce beautifully. Pour in the beef broth and Worcestershire sauce, stirring constantly to scrape up any browned bits from the bottom of the pan. This is where the magic starts to happen as the sauce begins to thicken!
Step 4: Melding Flavors
Bring the mixture to a gentle simmer. Reduce the heat to low, cover the skillet, and let it cook for about 5-7 minutes. This allows the sauce to thicken further and all those delicious flavors to meld together. If you’re adding dried thyme, now is a good time to stir it in.
Step 5: The Creamy Embrace
While the sauce is simmering, make sure your egg noodles or pasta are cooked al dente according to package directions. In a small bowl, whisk together the sour cream and heavy cream until smooth. This will prevent the sour cream from curdling when added to the hot sauce. Remove the skillet from the heat. Gradually stir the sour cream and heavy cream mixture into the stroganoff. Stir gently until fully combined and the sauce is wonderfully creamy and smooth. Do not boil after adding the sour cream, as it can cause it to separate. Taste and adjust seasoning with salt and pepper as needed. Serve immediately over hot, cooked egg noodles or your favorite pasta. A sprinkle of fresh parsley or chives is a lovely garnish if you have it!
A Look at the Goodness
While this is a comfort food classic, it’s good to have an idea of what you’re serving. Please note that nutritional values can vary based on specific ingredients and portion sizes. This is an estimate per serving (does not include pasta):
- Calories: Approximately 450-550
- Protein: 20-25g
- Fat: 25-35g (varying with beef leanness and cream/sour cream fat content)
- Carbohydrates: 15-20g (base sauce, not including noodles)
- Sodium: Varies based on broth and added salt.
Lighter, Yet Still Delicious Options
Looking to lighten things up without sacrificing flavor? Here are a few simple swaps:
- Leaner Ground Turkey or Chicken: Swap ground beef for lean ground turkey or chicken. They offer a similar texture with fewer saturated fats and calories.
- Greek Yogurt: For a creamier, tangier, and protein-packed alternative to sour cream, use plain Greek yogurt.
- Low-Fat Dairy/Dairy-Free Cream: Use low-fat sour cream or heavy cream, or explore unsweetened coconut cream for a dairy-free richness.
- Whole Wheat Pasta: Opt for whole wheat egg noodles or pasta for added fiber.
- More Veggies: Bulk up the dish with more mushrooms, add spinach, peas, or even some finely diced bell peppers when sautéing the onions for extra nutrients.
Perfect Pairings for Your Stroganoff
While classic egg noodles are traditional for a reason, this versatile stroganoff can be served in a variety of ways:
- Over pasta: Wide egg noodles, fettuccine, or even penne are fantastic choices.
- With rice: A bed of fluffy white or brown rice provides a comforting base.
- Stuffed potatoes: For a more decadent meal, serve it over a baked potato.
- On toast: For a simple, open-faced sandwich, spoon it over toasted crusty bread.
- With a side salad: A crisp green salad with a light vinaigrette offers a refreshing contrast to the rich stroganoff.
- With steamed vegetables: Broccoli, green beans, or asparagus make healthy and colorful additions.
Avoid These Pitfalls for Stroganoff Success
Even simple recipes can have a few common traps. Here’s how to avoid them:
- Boiling after adding sour cream: This causes it to curdle. Always add it off the heat and stir gently until combined.
- Not draining enough fat: Too much fat can make the dish greasy. Ensure you drain well after browning the beef.
- Using sour cream straight from the fridge: Bringing it to room temperature first, or whisking it with a little warm liquid from the pan, helps prevent curdling.
- Overcooking the noodles: Aim for al dente so they don’t become mushy when mixed with the sauce.
- Under-seasoning: Stroganoff benefits from proper seasoning. Taste and adjust salt and pepper at the end.
Keeping Your Stroganoff Fresh
Leftover stroganoff is a treasure! Here’s how to store it:
- Refrigerator: Let the stroganoff and noodles cool completely. Store them together in an airtight container in the refrigerator for up to 3-4 days. The sauce may thicken considerably upon chilling.
- Freezing: While not ideal for the creamy sauce (it can sometimes separate upon thawing), you can freeze the beef and mushroom mixture without the sour cream/cream. Thaw in the refrigerator overnight, then gently reheat on the stove and stir in fresh sour cream and cream.
- Reheating: For best results, gently reheat on the stovetop over low heat, stirring frequently. You may need to add a splash of broth or milk to loosen the sauce. If reheating noodles separately, cook them fresh for the best texture.
Frequently Asked Questions
What is the traditional noodle for stroganoff?
Traditionally, wide egg noodles are served with beef stroganoff. However, this recipe is versatile, and other pasta shapes like fettuccine, pappardelle, or even penne work wonderfully.
Can I make this recipe ahead of time?
You can prepare the beef and mushroom mixture ahead of time. Store it in the refrigerator and then reheat it on the stove. Add the sour cream and cream to finish the sauce just before serving to maintain its best texture.
Why is my stroganoff sauce lumpy or separated?
This usually happens if the sour cream is added to a sauce that is too hot and then boiled. To avoid this, ensure the sauce is off the heat when you stir in the sour cream and heavy cream mixture, and gently stir until just combined without boiling.
What can I use if I don’t have sour cream?
Plain Greek yogurt is an excellent substitute for a tangier, protein-rich option. You can also use a little extra heavy cream or a dairy-free alternative like canned coconut cream for a richer, dairy-free sauce.
Can I use different types of meat?
Absolutely! While ground beef is classic and quick, you could adapt this with ground turkey, ground chicken, or even thinly sliced steak or pork if you have a bit more time.
We hope you love this quick and easy Ground Beef Stroganoff as much as we do! It’s a weeknight lifesaver that delivers pure comfort in every bite. If you try this recipe, please let us know how it turned out in the comments below! We’d love to hear your thoughts, any variations you tried, and see your beautiful creations. Don’t forget to share this recipe with your friends and family on social media!
Beef Stroganoff with Egg Noodles
Rich, creamy, and comforting, this classic Beef Stroganoff combines tender beef, earthy mushrooms, and a luxurious sauce served over hearty egg noodles. A perfect meal for any occasion!
Ingredients
- For the Beef Stroganoff:1lb. wide egg noodles1–1.5lbs. beef (ribeye, sirloin, or ground beef)Kosher salt and black pepper, to taste2 tbspolive oil2 tbspbutter1medium yellow onion, chopped8 ozcremini or baby bella mushrooms, sliced2cloves garlic, minced½ tspdried thyme2 tbspall-purpose flour2 cupsbeef broth or stock (reduced sodium recommended)1 tbspWorcestershire sauce1 tspDijon mustard½ cupsour cream (tempered)Optional Additions:2 tbspcognac or dry white wine1 tsppaprika (for garnish and flavor)1 tbsptomato paste¼ cupheavy cream (for extra richness)For the Egg Noodles:Water for boilingSalt for the water2 tbspbutter (optional, for tossing noodles)
- Optional Additions:2 tbspcognac or dry white wine1 tsppaprika (for garnish and flavor)1 tbsptomato paste¼ cupheavy cream (for extra richness)For the Egg Noodles:Water for boilingSalt for the water2 tbspbutter (optional, for tossing noodles)
- For the Egg Noodles:Water for boilingSalt for the water2 tbspbutter (optional, for tossing noodles)
Instructions
- 1️⃣Cook the egg noodles:Bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions until al dente. Drain and toss with butter if desired. Set aside.2️⃣Sear the beef:Heat olive oil and butter in a large skillet over medium-high heat.Season the beef with salt and pepper. If using strips, sear for about 1 minute per side; for ground beef, cook until browned. Remove from the skillet and set aside.3️⃣Sauté the vegetables:In the same skillet, add more olive oil if needed. Add onions and mushrooms. Sauté for 5-8 minutes until the onions are translucent and the mushrooms are golden.Stir in the garlic and thyme, cooking for an additional 30 seconds until fragrant.4️⃣Make the sauce:Sprinkle the flour over the vegetables and stir to form a roux. Cook for 1-2 minutes to eliminate the raw flour taste.Gradually add the beef broth or stock, whisking to prevent lumps. Stir in Worcestershire sauce, Dijon mustard, and optional ingredients like cognac or wine.Simmer the sauce until slightly thickened, about 3-5 minutes.5️⃣Combine beef and sauce:Reduce the heat to low and return the beef to the skillet. Stir gently to coat the beef in the sauce.Add the sour cream, stirring slowly to combine. To prevent curdling, temper the sour cream by adding a small amount of the hot sauce to it first before mixing it into the skillet.6️⃣Simmer and adjust:Let the sauce simmer until it reaches your desired consistency. Season with additional salt, pepper, and paprika, if desired.7️⃣Serve:Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.
- Bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions until al dente. Drain and toss with butter if desired. Set aside.
- 2️⃣Sear the beef:Heat olive oil and butter in a large skillet over medium-high heat.Season the beef with salt and pepper. If using strips, sear for about 1 minute per side; for ground beef, cook until browned. Remove from the skillet and set aside.3️⃣Sauté the vegetables:In the same skillet, add more olive oil if needed. Add onions and mushrooms. Sauté for 5-8 minutes until the onions are translucent and the mushrooms are golden.Stir in the garlic and thyme, cooking for an additional 30 seconds until fragrant.4️⃣Make the sauce:Sprinkle the flour over the vegetables and stir to form a roux. Cook for 1-2 minutes to eliminate the raw flour taste.Gradually add the beef broth or stock, whisking to prevent lumps. Stir in Worcestershire sauce, Dijon mustard, and optional ingredients like cognac or wine.Simmer the sauce until slightly thickened, about 3-5 minutes.5️⃣Combine beef and sauce:Reduce the heat to low and return the beef to the skillet. Stir gently to coat the beef in the sauce.Add the sour cream, stirring slowly to combine. To prevent curdling, temper the sour cream by adding a small amount of the hot sauce to it first before mixing it into the skillet.6️⃣Simmer and adjust:Let the sauce simmer until it reaches your desired consistency. Season with additional salt, pepper, and paprika, if desired.7️⃣Serve:Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.
- Heat olive oil and butter in a large skillet over medium-high heat.Season the beef with salt and pepper. If using strips, sear for about 1 minute per side; for ground beef, cook until browned. Remove from the skillet and set aside.3️⃣Sauté the vegetables:In the same skillet, add more olive oil if needed. Add onions and mushrooms. Sauté for 5-8 minutes until the onions are translucent and the mushrooms are golden.Stir in the garlic and thyme, cooking for an additional 30 seconds until fragrant.4️⃣Make the sauce:Sprinkle the flour over the vegetables and stir to form a roux. Cook for 1-2 minutes to eliminate the raw flour taste.Gradually add the beef broth or stock, whisking to prevent lumps. Stir in Worcestershire sauce, Dijon mustard, and optional ingredients like cognac or wine.Simmer the sauce until slightly thickened, about 3-5 minutes.5️⃣Combine beef and sauce:Reduce the heat to low and return the beef to the skillet. Stir gently to coat the beef in the sauce.Add the sour cream, stirring slowly to combine. To prevent curdling, temper the sour cream by adding a small amount of the hot sauce to it first before mixing it into the skillet.6️⃣Simmer and adjust:Let the sauce simmer until it reaches your desired consistency. Season with additional salt, pepper, and paprika, if desired.7️⃣Serve:Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.
- Season the beef with salt and pepper. If using strips, sear for about 1 minute per side; for ground beef, cook until browned. Remove from the skillet and set aside.
- 3️⃣Sauté the vegetables:In the same skillet, add more olive oil if needed. Add onions and mushrooms. Sauté for 5-8 minutes until the onions are translucent and the mushrooms are golden.Stir in the garlic and thyme, cooking for an additional 30 seconds until fragrant.4️⃣Make the sauce:Sprinkle the flour over the vegetables and stir to form a roux. Cook for 1-2 minutes to eliminate the raw flour taste.Gradually add the beef broth or stock, whisking to prevent lumps. Stir in Worcestershire sauce, Dijon mustard, and optional ingredients like cognac or wine.Simmer the sauce until slightly thickened, about 3-5 minutes.5️⃣Combine beef and sauce:Reduce the heat to low and return the beef to the skillet. Stir gently to coat the beef in the sauce.Add the sour cream, stirring slowly to combine. To prevent curdling, temper the sour cream by adding a small amount of the hot sauce to it first before mixing it into the skillet.6️⃣Simmer and adjust:Let the sauce simmer until it reaches your desired consistency. Season with additional salt, pepper, and paprika, if desired.7️⃣Serve:Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.
- In the same skillet, add more olive oil if needed. Add onions and mushrooms. Sauté for 5-8 minutes until the onions are translucent and the mushrooms are golden.Stir in the garlic and thyme, cooking for an additional 30 seconds until fragrant.4️⃣Make the sauce:Sprinkle the flour over the vegetables and stir to form a roux. Cook for 1-2 minutes to eliminate the raw flour taste.Gradually add the beef broth or stock, whisking to prevent lumps. Stir in Worcestershire sauce, Dijon mustard, and optional ingredients like cognac or wine.Simmer the sauce until slightly thickened, about 3-5 minutes.5️⃣Combine beef and sauce:Reduce the heat to low and return the beef to the skillet. Stir gently to coat the beef in the sauce.Add the sour cream, stirring slowly to combine. To prevent curdling, temper the sour cream by adding a small amount of the hot sauce to it first before mixing it into the skillet.6️⃣Simmer and adjust:Let the sauce simmer until it reaches your desired consistency. Season with additional salt, pepper, and paprika, if desired.7️⃣Serve:Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.
- Stir in the garlic and thyme, cooking for an additional 30 seconds until fragrant.
- 4️⃣Make the sauce:Sprinkle the flour over the vegetables and stir to form a roux. Cook for 1-2 minutes to eliminate the raw flour taste.Gradually add the beef broth or stock, whisking to prevent lumps. Stir in Worcestershire sauce, Dijon mustard, and optional ingredients like cognac or wine.Simmer the sauce until slightly thickened, about 3-5 minutes.5️⃣Combine beef and sauce:Reduce the heat to low and return the beef to the skillet. Stir gently to coat the beef in the sauce.Add the sour cream, stirring slowly to combine. To prevent curdling, temper the sour cream by adding a small amount of the hot sauce to it first before mixing it into the skillet.6️⃣Simmer and adjust:Let the sauce simmer until it reaches your desired consistency. Season with additional salt, pepper, and paprika, if desired.7️⃣Serve:Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.
- Sprinkle the flour over the vegetables and stir to form a roux. Cook for 1-2 minutes to eliminate the raw flour taste.Gradually add the beef broth or stock, whisking to prevent lumps. Stir in Worcestershire sauce, Dijon mustard, and optional ingredients like cognac or wine.Simmer the sauce until slightly thickened, about 3-5 minutes.5️⃣Combine beef and sauce:Reduce the heat to low and return the beef to the skillet. Stir gently to coat the beef in the sauce.Add the sour cream, stirring slowly to combine. To prevent curdling, temper the sour cream by adding a small amount of the hot sauce to it first before mixing it into the skillet.6️⃣Simmer and adjust:Let the sauce simmer until it reaches your desired consistency. Season with additional salt, pepper, and paprika, if desired.7️⃣Serve:Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.
- Gradually add the beef broth or stock, whisking to prevent lumps. Stir in Worcestershire sauce, Dijon mustard, and optional ingredients like cognac or wine.
- Simmer the sauce until slightly thickened, about 3-5 minutes.5️⃣Combine beef and sauce:Reduce the heat to low and return the beef to the skillet. Stir gently to coat the beef in the sauce.Add the sour cream, stirring slowly to combine. To prevent curdling, temper the sour cream by adding a small amount of the hot sauce to it first before mixing it into the skillet.6️⃣Simmer and adjust:Let the sauce simmer until it reaches your desired consistency. Season with additional salt, pepper, and paprika, if desired.7️⃣Serve:Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.
- 5️⃣Combine beef and sauce:Reduce the heat to low and return the beef to the skillet. Stir gently to coat the beef in the sauce.Add the sour cream, stirring slowly to combine. To prevent curdling, temper the sour cream by adding a small amount of the hot sauce to it first before mixing it into the skillet.6️⃣Simmer and adjust:Let the sauce simmer until it reaches your desired consistency. Season with additional salt, pepper, and paprika, if desired.7️⃣Serve:Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.
- Reduce the heat to low and return the beef to the skillet. Stir gently to coat the beef in the sauce.
- Add the sour cream, stirring slowly to combine. To prevent curdling, temper the sour cream by adding a small amount of the hot sauce to it first before mixing it into the skillet.6️⃣Simmer and adjust:Let the sauce simmer until it reaches your desired consistency. Season with additional salt, pepper, and paprika, if desired.7️⃣Serve:Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.
- 6️⃣Simmer and adjust:Let the sauce simmer until it reaches your desired consistency. Season with additional salt, pepper, and paprika, if desired.7️⃣Serve:Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.
- Let the sauce simmer until it reaches your desired consistency. Season with additional salt, pepper, and paprika, if desired.
- 7️⃣Serve:Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.
- Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.
Notes
Use well-marbled beef for maximum flavor and tenderness.For a vegetarian option, substitute beef with extra mushrooms and use vegetable broth.Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to maintain the creamy texture.
For a vegetarian option, substitute beef with extra mushrooms and use vegetable broth.Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to maintain the creamy texture.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to maintain the creamy texture.
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