4.7 from 264 votes
Ground Beef Stroganoff
This 35-minute ground beef stroganoff recipe is cozy, budget friendly, and simple to make! It's sure to become a go-to when your family is craving a comforting meal.
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4
Calories: 310 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 8 ounces cremini mushrooms sliced
- 1/2 medium onion chopped
- 1 pound lean ground beef
- 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 & 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.
Cup of Yum
Notes
- If the sauce ever gets too thick (like when you're reheating it), add a splash more beef broth or even a dollop more sour cream.
- This is the cast iron Le Creuset pan I use. Any skillet is fine, but I do love the sear you can easily get with cast iron.
Nutrition Information
Calories
310kcal
(16%)
Carbohydrates
9g
(3%)
Protein
28g
(56%)
Fat
18g
(28%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
93mg
(31%)
Sodium
434mg
(18%)
Potassium
761mg
(22%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
273IU
(5%)
Vitamin C
3mg
(3%)
Calcium
70mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 310
% 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.