Ground Beef Stroganoff Recipe

Name: Ground Beef Stroganoff Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Ingredients: 1 1/2 lbs. lean ground beef; 1 small onion; 2 cloves garlic; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 16 ounces sliced white button or baby bella mushrooms; 4 ounces cream cheese; 2 cups beef broth; 1/2 cup milk; 3 Tablespoons all-purpose flour; 1/2 cup full-fat sour cream; salt & pepper

User Reviews

5.0

225 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
6 servings
Calories
355 kcal
Course
Main Course
Cuisine
American

Ground Beef Stroganoff Recipe

Felix Long

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This easy Ground Beef Stroganoff recipe is a great, weeknight dinner option that the whole family will love. It's classic comfort food cooking that is ready in less than 30 minutes, made from scratch, and always hearty, satisfying, and delicious!

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Ingredients

Servings

1 1/2 lbs. lean ground beef
1 small onion chopped (or half a large onion)
2 cloves garlic finely minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
16 ounces sliced white button or baby bella mushrooms
4 ounces cream cheese, cubed
2 cups beef broth
1/2 cup milk
3 Tablespoons all-purpose flour
1/2 cup full-fat sour cream
salt & pepper to taste

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Instructions

Add the ground beef, onion, and minced garlic to a large skillet set over medium-high heat on the stove and season with the salt and pepper. Cook, stirring occasionally, until the meat is almost browned but still slightly pink and the onions have begun to soften, about 5 minutes. Drain any excess grease from the pan.
Add the sliced mushrooms to the ground beef and onions and continue cooking for another 5 minutes or so, until the mushrooms are softened and brown and the meat is fully cooked.
Add the cream cheese to the cooked meat and mushrooms and let it sit for 1-2 minutes to melt somewhat before stirring it into the meat mixture. While the cream cheese melts, combine the beef broth and milk in a separate bowl and whisk in the flour until no lumps remain.
After stirring in the melted cream cheese, pour the beef broth/milk/flour slurry into the pan with the meat and mushrooms and cook for 3-4 minutes, stirring occasionally, until slightly thickened and bubbling.
Remove from the heat and stir in the sour cream. Season with additional salt and pepper, to taste.
Serve over hot buttered egg noodles, sprinkled with freshly chopped parsley, if desired.

Notes

Storage: Refrigerate any leftovers for up to 3-4 days. This dish doesn't freeze well because of the sour cream in it, which can curdle when reheated.
Sour cream: Sour cream can curdle if boiled, especially if you are using a reduced fat version, so be sure not to add it until right at the end of cooking after removing the pan from the heat. There will be plenty of residual heat in the sauce to thicken everything up and incorporate the sour cream.
Variation: If you want to use Worchestershire sauce, I recommend adding 1 tablespoon along with the broth and milk.

Nutrition Information

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Calories 355kcal (18%) Carbohydrates 13g (4%) Protein 30g (60%) Saturated Fat 10g (50%) Trans Fat 1g Cholesterol 97mg (32%) Sodium 805mg (34%) Fiber 1g (4%) Sugar 3g (6%)