Easy Ground Beef Stroganoff Recipe for Quick Dinners
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Table of Contents
- Easy Ground Beef Stroganoff Recipe for Quick Dinners
- Why Quick Dinners Matter
- Timing is Everything
- Step-by-Step Guide to Perfect Stroganoff
- Nutritional Highlights
- Healthier Alternatives Without Sacrificing Flavor
- Serving Suggestions to Elevate Your Meal
- Common Pitfalls to Avoid
- Storing Your Delicious Stroganoff
- Frequently Asked Questions
Easy Ground Beef Stroganoff Recipe for Quick Dinners
Why Quick Dinners Matter
Are you constantly battling the clock on weeknights, struggling to get a satisfying, home-cooked meal on the table? In today’s fast-paced world, the demand for quick dinners that don’t compromise on taste or nutrition is higher than ever. Research shows that busy families spend an average of 30 minutes or less preparing dinner on most weeknights. This is where a recipe like our Easy Ground Beef Stroganoff shines. It delivers that comforting, creamy flavor you crave in under an hour, making it a lifesaver for hectic schedules. Forget resorting to takeout; this recipe proves that delicious can also be speedy.
Ingredients for Delicious Ground Beef Stroganoff
The magic of a great stroganoff lies in the balance of savory beef, earthy mushrooms, and a luxurious, creamy sauce. Here’s what you’ll need:
- 1.5 lbs Ground Beef: Choose a lean-to-medium fat ratio (85/15 or 90/10) for the best flavor and texture. It should glisten without being overly greasy.
- 1 tbsp Olive Oil or Butter: For sautéing. Olive oil offers a lighter, fruity note, while butter provides a richer, classic flavor.
- 1 large Onion, finely chopped: This forms the aromatic base, offering a sweet, pungent foundation.
- 8 oz Mushrooms, sliced: Cremini or white button mushrooms work wonderfully. They bring an umami depth and slightly meaty texture.
- 2 cloves Garlic, minced: Pungent and sharp, garlic adds a crucial layer of aromatic complexity.
- 1/4 cup All-Purpose Flour: This is our thickening agent, creating that signature velvety sauce. (See substitutions for gluten-free options).
- 4 cups Beef Broth: Use good quality broth for the richest flavor. Low-sodium is a great option to control saltiness.
- 1 tbsp Worcestershire Sauce: Adds a complex, savory, tangy kick.
- 1 tsp Dijon Mustard: For a subtle tang and depth that cuts through the richness.
- 1/2 cup Sour Cream: The star of the creamy finish, providing a tangy, luxurious texture. Ensure it’s full-fat for the best results.
- 1/4 cup Fresh Parsley, chopped (for garnish): Adds a pop of fresh color and herbaceous aroma.
- Salt and freshly ground Black Pepper: To taste. Season generously for the best flavor.
Timing is Everything
Compared to traditional stroganoff recipes that can sometimes creep over an hour, this ground beef version is optimized for speed. The ingredient list is straightforward, and the cooking method is efficient, making it achievable even on your busiest nights.
Step-by-Step Guide to Perfect Stroganoff
Step 1: Brown the Beef
Grab a large skillet or Dutch oven and heat your olive oil or butter over medium-high heat. Add the ground beef and break it apart with a spoon. Cook, stirring occasionally, until it’s nicely browned and no pink remains. Drain off any excess grease, leaving just a tablespoon or so in the pan for flavor. Transfer the browned beef to a plate and set aside.
Step 2: Sauté the Aromatics
In the same skillet, add the chopped onion and sliced mushrooms. Cook over medium heat, stirring frequently, until the onion is softened and translucent (about 5-7 minutes) and the mushrooms have released their liquid and started to brown (another 5-7 minutes). Add the minced garlic during the last minute of cooking, just until fragrant. You want to build a deep flavor base here.
Step 3: Build the Sauce
Sprinkle the flour over the onion and mushroom mixture. Stir well and cook for about 1-2 minutes to cook out the raw flour taste. This is essential for a smooth, lump-free sauce. Gradually whisk in the beef broth, ensuring you scrape up any browned bits from the bottom of the pan. Stir in the Worcestershire sauce and Dijon mustard.
Step 4: Simmer and Thicken
Bring the mixture to a gentle simmer. Return the browned ground beef to the skillet. Reduce the heat to low, cover, and let it simmer for at least 10-15 minutes, or until the sauce has thickened to your desired consistency. Stir occasionally to prevent sticking. This simmering time allows the flavors to meld beautifully.
Step 5: Finish with Creaminess
Remove the skillet from the heat. Let it cool for just a couple of minutes. Then, gently stir in the sour cream until it’s fully incorporated and the sauce is luxuriously creamy. Be careful not to boil the sauce after adding the sour cream, as it can cause it to curdle. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
Nutritional Highlights
While specific nutritional values can vary based on exact ingredients and portion sizes, a typical serving of this Ground Beef Stroganoff (approx. 4 servings) generally offers:
- Calories: 450-600 kcal
- Protein: 30-40g
- Fat: 25-35g
- Carbohydrates: 15-25g
This dish is a good source of protein from the beef and provides some essential vitamins and minerals from the mushrooms and onion. The richness comes from the fats, which contribute to satiety.
Healthier Alternatives Without Sacrificing Flavor
Looking to lighten up this classic without sacrificing its soul? Here are some smart swaps:
- Leaner Protein: Use 93% lean ground turkey or chicken for a lower fat content. You might need to add a bit more butter or oil to compensate for reduced natural fat marbling.
- Reduced Fat Sour Cream: Opt for light sour cream or even plain Greek yogurt (full-fat for best texture, though low-fat can work in a pinch) for a tangier, lower-fat creamy element.
- Lower Sodium Broth: Always a good choice to manage sodium intake.
- Gluten-Free Thickener: Replace all-purpose flour with cornstarch (use 2 tbsp cornstarch mixed with 1/4 cup cold water, added in Step 3) or a gluten-free all-purpose flour blend.
- More Veggies: Bulk up the mushroom and onion quantity, or add chopped bell peppers or even a handful of spinach towards the end for added nutrients and fiber.
Serving Suggestions to Elevate Your Meal
Ground Beef Stroganoff is wonderfully versatile. Here are some classic and creative ways to serve it:
- Egg Noodles: The absolute classic pairing. Their broad surface area perfectly catches the creamy sauce.
- Mashed Potatoes: A comforting bed for the rich stroganoff.
- Rice: Simple white or brown rice offers a neutral base.
- Pasta: Any short pasta shape like penne, rotini, or farfalle works well.
- Zucchini Noodles (Zoodles): For a low-carb, veggie-forward option.
- Crusty Bread: Essential for soaking up every last drop of that glorious sauce.
Don’t forget a sprinkle of fresh parsley for a vibrant finish!
Common Pitfalls to Avoid
Even the easiest recipes can have a few tricky spots. Here’s how to ensure your stroganoff is perfect:
- Overcooking the Sour Cream: Boiling the sauce after adding sour cream can cause it to split or curdle. Always stir it in off the heat and gently warm through.
- Not Browning the Beef Properly: Proper browning develops crucial flavor through the Maillard reaction. Don’t overcrowd the pan; cook in batches if necessary.
- Skipping the Flour (or not cooking it): Flour is key for thickening. If using cornstarch, make sure to cook it briefly to remove starchy taste.
- Under-seasoning: Stroganoff needs salt to bring out its rich flavors. Taste and adjust at the end.
Storing Your Delicious Stroganoff
Leftover stroganoff can be stored in an airtight container in the refrigerator for up to 3 days. The sauce may thicken considerably upon chilling. To reheat, gently warm it on the stovetop over low heat, adding a splash of broth or water to loosen the sauce. If you added sour cream just before serving for maximum freshness, you might want to stir in a little more when reheating.
Frequently Asked Questions
What is the best type of beef to use for stroganoff?
While this recipe uses ground beef for speed and ease, traditional stroganoff often uses thinly sliced beef tenderloin or sirloin. For ground beef, aim for an 85/15 or 90/10 ratio for a good balance of flavor and leanness.
Can I make this recipe ahead of time?
You can prepare the stroganoff base (steps 1-4) a day in advance. Store it in the refrigerator. When ready to serve, gently reheat the base, then stir in the sour cream off the heat.
My sour cream is curdling, what went wrong?
This usually happens if the stroganoff is too hot when the sour cream is added, or if it boils after the sour cream is incorporated. Tempering the sour cream (whisking a little of the hot sauce into the sour cream before adding it back to the pan) or ensuring the mixture is just warm, not boiling, can help prevent this.
Can I freeze stroganoff?
While possible, freezing is not ideal for stroganoff, especially after the sour cream has been added. The dairy can separate upon thawing, affecting the texture. If you must freeze it, do so before adding the sour cream, and stir it in after reheating.
Loved this easy Ground Beef Stroganoff? Share your thoughts, tips, or photos of your culinary creation in the comments below! Your feedback helps us make even more delicious recipes for you.
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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