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- 1 pound ground beef - 1 medium onion, finely chopped - 3 cloves garlic, minced - 8 ounces mushrooms, sliced - 2 tablespoons all-purpose flour - 1 cup beef broth - 1 tablespoon Worcestershire sauce - 1 tablespoon Dijon mustard - 1 cup sour cream - 2 tablespoons olive oil - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - 12 ounces egg noodles Ground beef is the star of this dish. It provides a rich flavor and hearty texture. I prefer using lean ground beef to keep it light. The onion and garlic add a base of flavor that makes every bite tasty. Mushrooms bring an earthy note and a nice chew. When you add flour, it helps thicken the sauce. Beef broth adds depth, while Worcestershire sauce gives a bit of tang. Dijon mustard brightens the flavor, and sour cream makes the dish creamy. If you want to switch things up, you can use turkey or chicken instead of beef. For a vegetarian option, replace meat with lentils or mushrooms. If you’re out of Dijon mustard, yellow mustard works well too. You can swap sour cream for Greek yogurt for a lighter version. If you need a gluten-free meal, use cornstarch instead of flour and gluten-free noodles. Each swap can change the taste a bit, but it still works! {{ingredient_image_1}} 1. Start by gathering all your ingredients. This makes cooking easier. 2. Finely chop the onion and mince the garlic. Set them aside. 3. Slice the mushrooms. They will add great flavor to the dish. 4. Measure out the flour and beef broth. This helps with cooking speed. 5. Cook the egg noodles according to the package. Drain and set aside. 1. Heat olive oil in a large skillet over medium heat. This ensures the beef cooks well. 2. Add the chopped onion and minced garlic. Sauté until they are soft and clear. 3. Add ground beef to the skillet. Break it apart with a spoon while cooking. 4. Cook the beef until it is browned, about 5-7 minutes. This adds rich flavor. 5. Stir in sliced mushrooms and cook until tender, about 5 minutes. They soak up the beef flavor. 6. Sprinkle flour over the beef mixture. Stir to combine and cook for 1-2 minutes. 7. Gradually pour in beef broth, stirring constantly. This avoids clumps. 8. Mix in Worcestershire sauce and Dijon mustard. Stir well to combine all flavors. 9. Simmer for 5-7 minutes, or until the sauce thickens to your liking. 10. Remove from heat and fold in sour cream. This adds creaminess and richness. - If the sauce is too thick, add a bit more beef broth. Stir until smooth. - If the beef is tough, ensure you cook it until fully browned. - For a less salty dish, adjust the Worcestershire sauce to taste. - If the noodles stick, toss them with a bit of olive oil after draining. - For extra flavor, try adding fresh herbs like thyme or dill while cooking. To make the sauce creamy, use sour cream at room temperature. Cold sour cream can make the sauce lumpy. Stir it in after you take the skillet off the heat. This keeps the sour cream smooth and rich. For extra creaminess, add a splash of heavy cream. This gives the sauce a nice, velvety texture. Cook the beef over medium heat. This helps brown the meat well without burning it. When you add the mushrooms, let them cook until they are tender. This usually takes about five minutes. Stir in the flour and let it cook for a minute. This helps thicken the sauce. When you add the broth, do it slowly. Stir as you pour to prevent lumps. Let the sauce simmer for five to seven minutes to thicken. Serve the creamy ground beef stroganoff over egg noodles. This pasta soaks up the sauce well. You can also pair it with steamed green beans for a pop of color. Garnish each plate with fresh parsley. This adds a nice touch and some brightness to the dish. Enjoy it warm for the best flavor! Pro Tips Use Quality Beef: Opt for ground beef with a higher fat content (like 80/20) for a richer flavor and more tender texture. Don’t Overcook the Noodles: Cook the egg noodles al dente, as they will continue to cook slightly when mixed with the hot beef stroganoff. Fresh Herbs Matter: Adding fresh parsley at the end not only enhances the flavor but also adds a vibrant touch to your dish. Make it a One-Pot Meal: Consider cooking your egg noodles in the same pot as the stroganoff for an easy cleanup and to infuse flavor. {{image_2}} You can make a tasty vegetarian version of this dish. Substitute ground beef with lentils or mushrooms. Use cooked lentils instead of beef. They add protein and stay hearty. For mushrooms, use a mix of shiitake and portobello for deep flavor. Keep the same steps and add vegetable broth instead of beef broth. This makes for a rich and satisfying meal without meat. To make this dish gluten-free, swap the all-purpose flour with cornstarch. Mix 2 tablespoons of cornstarch with cold water to create a slurry. Stir this into the beef mixture after adding the broth. It will thicken nicely. Use gluten-free egg noodles or serve over rice for a great option. Your meal will still taste amazing! You can boost the flavor of your stroganoff with a few simple tweaks. Add a splash of red wine for depth. You can also toss in some fresh herbs like thyme or rosemary. For a bit of heat, sprinkle in some crushed red pepper flakes. These small changes can take your stroganoff to the next level. Enjoy experimenting with flavors! After you make this creamy ground beef stroganoff, let it cool. Store it in an airtight container. It will stay fresh in the fridge for 3 to 4 days. Always label the container with the date. This way, you won't forget when you made it. If you want to save some stroganoff for later, freezing works well. First, cool the dish completely. Then, transfer it to a freezer-safe container. It can last in the freezer for about 2 to 3 months. When you are ready to eat, just thaw it in the fridge overnight. Reheating stroganoff is easy. You can use the microwave or a stove. If using a microwave, heat it in short bursts. Stir in between to ensure it heats evenly. On the stove, add a splash of beef broth or water to keep it creamy. Heat it over low until warm, stirring often. Enjoy your meal again! You can serve creamy ground beef stroganoff with a few tasty sides. I love to pair it with egg noodles, as they soak up the sauce well. Steamed green beans add a nice crunch and color. A fresh salad with a light dressing works great too. You can also enjoy it with crusty bread to mop up the sauce. Yes, you can make creamy ground beef stroganoff ahead of time. Cook the dish, then let it cool. Store it in an airtight container in the fridge. It tastes even better the next day! When you are ready to serve, just reheat it on the stove or in the microwave. Creamy ground beef stroganoff lasts about 3 to 4 days in the fridge. Make sure to store it in a sealed container. Check for any signs of spoilage before eating. If you want it to last longer, consider freezing it. This blog post covered essential ingredients, cooking steps, and tips for creamy ground beef stroganoff. You learned how to make delicious variations and store your dish correctly. Remember, substitutions and cooking techniques are key for success. With these insights, you can easily impress your friends and family. Enjoy cooking and serving this tasty meal that fits your needs. I hope you feel confident in your kitchen after reading this.

Creamy Ground Beef Stroganoff

A rich and creamy dish featuring ground beef, mushrooms, and egg noodles, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 500 kcal

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 8 ounces mushrooms, sliced
  • 2 tablespoons all-purpose flour
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 cup sour cream
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • 12 ounces egg noodles

Instructions
 

  • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent, about 3-4 minutes.
  • Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.
  • Stir in the sliced mushrooms and cook until they are tender, about 5 minutes.
  • Sprinkle the flour over the beef and mushrooms mixture, stirring to combine and cook for 1-2 minutes.
  • Gradually pour in the beef broth, stirring constantly to avoid lumps. Add Worcestershire sauce and Dijon mustard, mixing well.
  • Allow the mixture to simmer for 5-7 minutes, or until it thickens to your desired consistency.
  • Remove the skillet from heat and fold in the sour cream until combined. Adjust seasoning with salt and pepper to taste.
  • Meanwhile, cook the egg noodles according to package instructions. Drain and set aside.
  • Serve the creamy ground beef mixture over the egg noodles.

Notes

Garnish each serving with fresh chopped parsley and consider serving with steamed green beans.
Keyword beef, comfort food, pasta, stroganoff