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A comforting bowl of creamy Ground Beef Stroganoff, perfect for a weeknight dinner.

Easy Ground Beef Stroganoff

This Easy Ground Beef Stroganoff recipe delivers a creamy and comforting dish that rivals traditional versions. The key is browning the beef and mushrooms, creating a flavorful roux, and tempering the sour cream for a smooth, rich sauce served over egg noodles.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef 80/20 blend
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 8 ounces sliced cremini mushrooms
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup beef broth
  • 1/2 cup dry red wine
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon smoked paprika
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 cup sour cream
  • 2 tablespoons chopped fresh parsley, for garnish
  • 8 ounces cooked egg noodles, for serving

Equipment

  • Large skillet or Dutch oven
  • wooden spoon or spatula
  • measuring cups and spoons
  • knife
  • cutting board
  • Colander or strainer
  • Pot for noodles

Method
 

  1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
  2. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Add the chopped onion and sliced mushrooms to the skillet. Cook until the onion is softened and translucent, and the mushrooms have released their moisture and browned slightly, about 5-7 minutes.
  4. Add the minced garlic and cook for another minute until fragrant.
  5. Sprinkle the flour over the beef and mushroom mixture. Stir well to coat everything evenly. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
  6. Gradually pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pan.
  7. Stir in the Dijon mustard, Worcestershire sauce, and smoked paprika. Season with salt and pepper to taste.
  8. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 10-15 minutes, or until the sauce has thickened slightly.
  9. Remove the skillet from the heat and gently stir in the sour cream. Be careful not to boil the sauce after adding the sour cream, as it can cause it to curdle.
  10. Serve the ground beef stroganoff over cooked egg noodles. Garnish with chopped fresh parsley.

Notes

For a vegetarian version, substitute the ground beef with lentils or chopped portobello mushrooms. Add a pinch of red pepper flakes for a bit of heat. Incorporate other vegetables like bell peppers or peas. For extra creaminess, add 2 ounces of cream cheese along with the sour cream. Ground Beef Stroganoff is best served fresh. Store leftovers in an airtight container in the refrigerator for up to 3 days.