Ground Beef Stroganoff Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
355 kcal
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Course
Main Course
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Cuisine
American
Ground Beef Stroganoff Recipe
Description
This Ground Beef Stroganoff recipe begins by cooking ground beef with chopped onions and garlic until just browned and softened. Sliced mushrooms are then added and cooked until tender and browned. Cream cheese is introduced to the pan briefly to melt and enrich the mixture's creaminess. A sauce slurry made from beef broth, milk, and flour is poured in, thickening as it simmers to coat the beef and vegetables.
The final step includes folding in sour cream off the heat to avoid curdling, which adds tang and richness. Seasoning with salt and pepper adjusts the flavor to taste. The result is a creamy, hearty sauce that pairs well with egg noodles or other starches to soak up the sauce.
This recipe yields a comforting dish ideal for cooler days or when a creamy, savory meal is desired. It serves well freshly made and can be refrigerated for a few days but is not recommended for freezing due to the sour cream's texture changes.
Ingredients
- 1 1/2 lbs. ground beef lean
- 1 onion chopped (or half a large onion, small
- 2 garlic finely minced, cloves
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 16 ounces white button mushroom or baby bella, sliced
- 4 ounces cream cheese cubed
- 2 cups beef broth
- 1/2 cup milk
- 3 Tablespoons all-purpose flour
- 1/2 cup sour cream full-fat
- salt to taste
- black pepper to taste
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
- Store leftovers refrigerated up to 3-4 days; avoid freezing as sour cream may curdle.
- Add sour cream at the end after removing from heat to prevent curdling, especially if using reduced-fat versions.
- Optional: Add 1 tablespoon Worcestershire sauce with broth and milk for added depth of flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Calories | 355kcal | 18% |
| Carbohydrates | 13g | 4% |
| Protein | 30g | 60% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 97mg | 32% |
| Sodium | 805mg | 34% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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