Description
This Ground Beef Stroganoff recipe features tender ground beef and flavorful mushrooms in a creamy sauce made with cream cheese and sour cream, served over egg noodles or your choice of side. It's a comforting dish that's quick to prepare and perfect for a hearty family meal.
Ingredients
Scale
Mushrooms (optional)
- 8 oz. cremini/baby bella mushrooms sliced 1/8-inch thick
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Sauce
- 1 pound lean ground beef
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 small onion diced
- 4-6 cloves garlic minced
- 1/4 cup flour
- 3 cups low sodium beef broth
- 2 tablespoons Worcestershire sauce
- 1 1/2 teaspoons Dijon mustard
- 1 1/2 teaspoons beef bouillon or better than bouillon
- 1 teaspoon dried parsley
- 1/2 teaspoon paprika
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (pinch)
- 2 oz. cream cheese, very soft (full fat melts better)
- 1/2 cup sour cream (full fat is less likely to curdle)
- 12 oz. egg noodles, mashed potatoes, or rice, for serving
Instructions
- Cook Mushrooms: Melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat in a large cast iron or nonstick skillet. Increase heat to medium-high; add mushrooms, stir to coat then spread into an even layer. Cook mushrooms for 3 minutes undisturbed, then cook and stir an additional 5 minutes until all liquid evaporates and mushrooms are golden. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper; remove from skillet and set aside.
- Cook Beef and Onions: In the now empty skillet, add the ground beef and diced onions. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over medium heat until beef is fully cooked and onions are softened, breaking up the meat as it cooks.
- Add Flour and Garlic: Stir in flour and minced garlic, cooking and stirring continuously for 1 minute to cook off the raw flour taste and combine flavors.
- Make the Sauce: Reduce heat to low and gradually stir in beef broth, Worcestershire sauce, Dijon mustard, beef bouillon, dried parsley, paprika, oregano, thyme, and red pepper flakes. Bring the mixture to a boil, then reduce heat to a simmer. Cook for about 5 minutes, stirring occasionally, until the sauce thickens to desired consistency.
- Add Cream Cheese: Lower the heat to very low and whisk in the very soft cream cheese until it fully melts into the sauce, creating a smooth texture.
- Finish Sauce with Sour Cream and Mushrooms: Stir in sour cream until combined. Return the cooked mushrooms to the sauce and stir gently. Taste and adjust seasoning with additional salt and pepper as needed.
- Prepare Pasta or Side: Cook egg noodles according to package instructions, testing 2-3 minutes before recommended time to ensure al dente texture. Drain and rinse with cold water to stop cooking. Toss with a little olive oil if not serving immediately to prevent sticking.
- Serve: Spoon the ground beef stroganoff sauce over the cooked noodles, mashed potatoes, or rice. Garnish with fresh parsley if desired and serve warm.
Notes
- For a leaner option, substitute ground turkey with an extra 2 teaspoons beef bouillon and omit added salt to keep flavor balanced.
- You can replace sour cream with 2% Greek yogurt at room temperature for a slightly different flavor and texture.
- Use cremini or baby bella mushrooms for the best flavor; avoid washing mushrooms directly in water to prevent sogginess—clean with a damp paper towel instead.
- Cook mushrooms separately and don’t salt them until fully cooked to ensure proper browning and flavor development.
- Ensure cream cheese is very soft and sour cream is at room temperature for smooth incorporation into the sauce.
- Do not simmer the sauce after adding sour cream to prevent curdling; gentle heat is preferred.
- If sauce becomes too thick after adding cream cheese and sour cream, thin it with small amounts of milk or beef broth.
- Prevent overcooking pasta by checking early for al dente and rinsing with cold water after draining.
- To freeze, omit cream cheese and sour cream before freezing. Add them fresh when reheating.
- For a gluten-free version, use gluten-free flour, broth, and pasta or substitute rice or mashed potatoes as sides.
- Add vegetables like peas, broccoli, asparagus, or bell peppers for added nutrition and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 90 mg
