Easy Ground Beef Stroganoff Recipe for Quick Dinners
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Table of Contents
- Embrace Quick Weeknight Yum: Easy Ground Beef Stroganoff
- Gather Your Culinary Treasures: Ingredients for Delicious Stroganoff
- Timing is Everything: Your Stroganoff Timeline
- Crafting Your Culinary Masterpiece: Step-by-Step
- Nutritional Highlights
- Healthier Alternatives for a Lighter Touch
- Serving Suggestions to Elevate Your Meal
- Common Mistakes to Avoid
- Storing Tips for Leftovers
- The Final Flourish
- Frequently Asked Questions
Easy Ground Beef Stroganoff Recipe for Quick Dinners
Embrace Quick Weeknight Yum: Easy Ground Beef Stroganoff
When the weeknight dinner rush hits, are you often left wondering how to whip up a meal that’s both incredibly delicious and surprisingly quick to prepare? You’re not alone! A staggering 75% of home cooks report feeling stressed about weeknight meals. That’s where this Easy Ground Beef Stroganoff recipe swoops in to save the day. It’s designed for those busy evenings when you crave comforting, creamy, and deeply satisfying flavors without spending hours in the kitchen. Forget complicated techniques; this recipe is all about simplicity and speed, delivering a classic dish that will become a go-to favorite for the whole family.
Gather Your Culinary Treasures: Ingredients for Delicious Stroganoff
The magic of a great stroganoff lies in its harmonious blend of simple ingredients. We’ve broken them down for clarity, with suggestions to tailor them to your pantry and preferences. The rich aroma of sautéed onions and mushrooms, the savory depth of beef, and the luxurious creaminess of the sauce are all within reach!
Main Components
- 1 lb Ground Beef: Opt for 80/20 or 85/15 for a good balance of flavor and tenderness. It renders beautifully, leaving behind delicious browned bits.
- 8 oz Mushrooms: Cremini (baby bellas) or white button mushrooms work wonderfully. Look for firm, unblemished specimens. Sliced thickly for a satisfying bite.
- 1 medium Onion: Finely chopped, it forms the aromatic foundation. Yellow or white onions are perfect here.
- 2-3 cloves Garlic: Minced. The pungent, aromatic backbone that enhances every savory note.
Aromatics and Flavor Boosters
- 1 tbsp Olive Oil or Butter: For sautéing. Olive oil offers a lighter, fruity note, while butter brings a classic richness. You can even use a mix!
- 1/4 cup Beef Broth: Adds depth and helps deglaze the pan. Low-sodium is a good choice to control saltiness.
- 1 tbsp Worcestershire Sauce: A secret weapon that adds a complex umami punch and a hint of tang.
- 1 tsp Dijon Mustard: Provides a subtle, peppery zing that cuts through the richness.
- Salt and Black Pepper: To taste. Freshly ground black pepper offers superior aroma and flavor.
Creamy Sauce Magic
- 1/2 cup Sour Cream: The star of the creamy sauce! It provides a tangy, rich finish. Ensure it’s at room temperature to prevent curdling.
- 1/4 cup Heavy Cream (optional, for extra silkiness): If you desire an even more luxurious, velvety sauce, a touch of heavy cream is your best friend.
- 2 tbsp All-Purpose Flour: To thicken the sauce. It creates a smooth, luscious consistency.
Serving and Garnish
- Cooked Egg Noodles: The classic pairing. Wide egg noodles are perfect for soaking up that delicious sauce.
- Fresh Parsley: Chopped, for a vibrant pop of color and freshness.
Timing is Everything: Your Stroganoff Timeline
This recipe is designed for speed without compromising flavor. Let’s break down the time commitment:
Compared to traditional stroganoff recipes that can often stretch to an hour or more due to more complex techniques or ingredient preparation, our 40-minute version is a weeknight warrior. This means you can get a hearty, homemade meal on the table in less time than it takes to order takeout!
Crafting Your Culinary Masterpiece: Step-by-Step
Let’s get cooking! Follow these simple steps for a fuss-free, flavorful stroganoff.
Step 1: Brown the Beef and Aromatics
Heat the olive oil or butter in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Stir in the chopped onion and cook until softened and translucent, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant. Don’t let the garlic burn!
Step 2: Sauté the Mushrooms
Push the beef and onion mixture to one side of the skillet. Add the sliced mushrooms to the empty side. Cook them, stirring occasionally, until they release their moisture and begin to brown, about 5-7 minutes. This caramelization is key to their delicious flavor!
Step 3: Create the Sauce Base
Sprinkle the flour over the beef, onion, and mushroom mixture. Stir well to coat everything and cook for about 1 minute. This helps cook out the raw flour taste and will thicken your sauce. Pour in the beef broth and Worcestershire sauce. Stir vigorously to deglaze the pan, scraping up any browned bits from the bottom. Bring the mixture to a gentle simmer.
Step 4: Simmer and Thicken
Reduce the heat to low. Stir in the Dijon mustard. Let the mixture simmer gently for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly. Season generously with salt and freshly ground black pepper to your taste. Remember that the sour cream will add a bit more richness, so season assertively.
Step 5: Combine and Serve
Remove the skillet from the heat. Stir in the sour cream until fully incorporated and the sauce is smooth and creamy. For an extra luxurious texture, you can stir in the optional heavy cream at this stage. Taste and adjust seasoning if needed. Serve immediately over hot, cooked egg noodles. Garnish with fresh chopped parsley for a burst of color and freshness.
Nutritional Highlights
While exact nutritional values can vary based on specific ingredients and portion sizes, a typical serving of this Easy Ground Beef Stroganoff (without noodles) generally contains:
- Calories: Approximately 350-450 kcal
- Protein: 25-30g
- Fat: 20-28g (depending on beef fat content and added cream/sour cream)
- Carbohydrates: 8-12g
- Fiber: 2-3g
Note: This is an estimation. Serving with noodles will increase carbohydrate and calorie content.
Healthier Alternatives for a Lighter Touch
Looking for ways to lighten up this classic dish without sacrificing flavor? Here are a few simple swaps:
- Leaner Protein: Swap ground beef for lean ground turkey or chicken.
- Reduced Fat Dairy: Use reduced-fat sour cream and a splash of milk instead of heavy cream.
- Whole Wheat Noodles: Serve over whole wheat egg noodles or even spiralized zucchini noodles for a low-carb option.
- Portion Control: Be mindful of your serving size.
Serving Suggestions to Elevate Your Meal
While egg noodles are traditional, consider these other fantastic serving options:
- Rice: A bed of fluffy white or brown rice works beautifully.
- Mashed Potatoes: For ultimate comfort food, serve over creamy mashed potatoes.
- Pasta Alternatives: Try it with penne, rotini, or any pasta shape you love.
- Bread: Crusty bread is perfect for sopping up any leftover sauce.
- Side Salad: A fresh, crisp green salad provides a refreshing contrast.
Common Mistakes to Avoid
Steer clear of these pitfalls for the best stroganoff:
- Overcrowding the Pan: When browning beef or sautéing mushrooms, cook in batches if necessary to ensure proper browning, not steaming.
- Adding Sour Cream While Hot: This can cause the sour cream to curdle. Always stir it in off the heat.
- Burning the Garlic: Add garlic towards the end of sautéing aromatics to prevent bitterness.
- Under-seasoning: Don’t be shy with salt and pepper. Taste and adjust before serving.
Storing Tips for Leftovers
Leftovers are a weeknight gift! Store cooled stroganoff in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if the sauce has thickened too much. Avoid reheating with the sour cream mixed in if possible for the smoothest texture again.
The Final Flourish
This Easy Ground Beef Stroganoff is more than just a recipe; it’s a solution for busy lives. It proves that you don’t need a lot of time or complex ingredients to create a comforting, flavorful meal that everyone will adore. Whether you’re a seasoned cook or just starting your culinary journey, this dish is guaranteed to impress. So, the next time dinner feels like a challenge, remember this quick, creamy, and satisfying stroganoff. Give it a try and taste the difference!
Frequently Asked Questions
***Can I use a different type of meat?***
Absolutely! While ground beef is classic, you can easily substitute ground turkey, chicken, or even pork. For a richer flavor, consider using stew beef cut into small pieces and braised until tender, though this will increase the cooking time.
***Can I make this ahead of time?***
You can prepare the beef and mushroom base and store it in the refrigerator. Add the sour cream and cream just before serving to maintain the best texture and avoid curdling.
***My sauce is too thin, what should I do?***
If your sauce isn’t as thick as you’d like, you can create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this into the simmering sauce and cook for another minute or two until thickened.
***What if I don’t have sour cream?***
Greek yogurt is a common substitute for sour cream, offering a similar tang and creaminess. Use plain, full-fat Greek yogurt for the best results.
***Can I freeze Ground Beef Stroganoff?***
It’s generally not recommended to freeze stroganoff once the sour cream has been added, as the dairy can separate and change the texture. However, the beef and mushroom base (without dairy) can be frozen for up to 3 months. Thaw and then proceed with adding the sour cream and cream.
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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