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ground beef stroganoff recipe
Ben Carraoli

Ground Beef Stroganoff Recipe

Have you ever made a recipe so good that you couldn’t stop thinking about it? That’s exactly how I feel about this Ground Beef Stroganoff. The creamy, savory sauce paired with tender beef and hearty mushrooms makes it a dish to remember.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 1 Tbsp olive oil – Helps the beef brown nicely without sticking to the pan.
  • 1 lb lean ground beef – I recommend using 90% lean beef to avoid excess grease in the sauce.
  • 1/2 medium onion diced – Adds a subtle sweetness and depth of flavor.
  • 1 lb mushrooms sliced – Fresh mushrooms work best as they provide the right texture and flavor. Steer clear of canned mushrooms!
  • 2 garlic cloves minced – Always mince fresh garlic for the most vibrant taste.
  • 2 Tbsp all-purpose flour – Thickens the sauce to the perfect creamy consistency.
  • 1 cup beef broth – Creates a rich base for the sauce; use low-sodium broth to control salt.
  • 1 cup heavy whipping cream – Gives the dish its signature creamy texture. Substitute with half-and-half for a lighter version.
  • 1/3 cup sour cream – Enhances the tanginess and creaminess of the sauce.
  • 1 Tbsp Worcestershire sauce – Adds a layer of savory umami flavor.
  • 1/2 tsp salt – Adjust to your taste. Go lighter if your broth is salted.
  • 1/2 tsp black pepper – Freshly ground pepper makes a noticeable difference in flavor.

Method
 

  1. Start by preheating your skillet with a little olive oil over medium heat. Add the ground beef and break it apart using a spoon. Cook until it’s browned and no longer pink, which should take about 5-7 minutes.
  2. Toss in the diced onion and minced garlic. Stir them into the beef and cook until the onion becomes golden and translucent. This step builds the foundation of the dish’s flavor.
  3. Add the sliced mushrooms to the skillet and sauté them with the beef mixture for around 5 minutes. The mushrooms should soften and release their juices.
  4. Sprinkle the flour over the mixture, stirring well to eliminate any clumps. Slowly pour in the beef broth while continuing to stir. This will create a thickened, flavorful base for the stroganoff.
  5. Combine the heavy whipping cream, Worcestershire sauce, salt, and pepper into the skillet. Mix everything well and bring the sauce to a simmer. Lower the heat and cook for an additional 5 minutes to let the flavors meld.
  6. Remove the skillet from the heat and gently stir in the sour cream. This final step makes the sauce extra creamy and tangy. Your stroganoff is now ready to be served!

Notes

  • Always strain excess grease if using beef with a higher fat content. No one likes an oily sauce!
  • If the sauce feels too thick, add a splash of broth until it reaches your desired consistency.
  • Use freshly cracked pepper instead of pre-ground for a sharper flavor boost.
  • Mealtime hectic? Prep your ingredients earlier in the day to speed up the cooking process.
  • Add a handful of grated parmesan for a cheesy upgrade to the dish!