Ground Beef Stroganoff
User Reviews
4.7
-
Prep Time
10 mins
-
Cook Time
25 mins
-
Total Time
35 mins
-
Servings
4
-
Calories
310 kcal
-
Course
Main Course
-
Cuisine
American
Ground Beef Stroganoff
Description
The Ground Beef Stroganoff starts by sautéing mushrooms and onions in olive oil and butter until they release moisture and get a light sear. Separately, ground beef is browned with minced garlic, then excess fat is removed to keep the dish from becoming greasy. Flour is stirred into the meat to thicken the sauce, followed by Worcestershire sauce, Dijon mustard, and beef broth to build savory depth.
After incorporating the sautéed mushrooms and onions back into the mixture, it is simmered briefly until flavors meld. Finally, sour cream is gently folded in to create a creamy texture without curdling. Seasonings of salt and pepper adjust the taste to preference.
This stroganoff pairs well with a side of noodles or mashed potatoes, complementing the creamy sauce and beef. It also serves well at dinner gatherings or weeknight meals, offering satisfying comfort without complex preparation.
To maintain sauce consistency when reheating, adding additional beef broth or a dollop of sour cream helps loosen thickened sauce. A heavy skillet like cast iron enhances the sear on mushrooms and meat but any skillet will work well.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 8 ounces cremini mushrooms sliced
- 1/2 medium onion chopped
- 1 pound ground beef lean
- 3 cloves garlic minced
- 2 tablespoons flour
- 1 tablespoon Worcestershire sauce or more, to taste
- 1 tablespoon Dijon mustard or more, to taste
- 1 cup beef broth
- 1/2 cup sour cream (full fat)
- salt to taste
- black pepper to taste
Instructions
- Add the oil and butter to a skillet over medium-high heat. Once the pan is hot, add the mushrooms and onions. Sauté, stirring occasionally, for about 7-10 minutes or until the water has been released from the mushrooms and it cooks off and they get a nice sear. Remove the mushrooms/onions from the pan and set aside.
- Add the ground beef to the skillet and cook it until browned (about 8 minutes), breaking it up with your spoon as you go along. Once the beef starts cooking a bit, stir in the garlic. If there's a lot of excess fat, spoon most of it out once the meat is done browning.
- Sprinkle the flour over the beef and stir it in. Let it cook for about a minute (stir it a few times).
- Add in the Worcestershire sauce, Dijon mustard, and broth, and cook for another 1-2 minutes, stirring until the flour & mustard have dissolved and it's heated through (also be sure to scrape the bits from the bottom of the pan).
- Add the mushrooms and onions back to the pan (stir them in).
- Take the pan off the heat and stir in the sour cream. Season with salt & pepper as needed. Serve immediately over buttered egg noodles, mashed potatoes, or rice.
Notes
- If the sauce thickens too much when reheated, stir in extra beef broth or sour cream to loosen it.
- A cast iron skillet gives a good sear on mushrooms and beef but any pan can be used effectively.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 9g | 3% |
| Protein | 28g | 56% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 93mg | 31% |
| Sodium | 434mg | 18% |
| Potassium | 761mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 273IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 70mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
