Quick Ground Beef Stroganoff

Let me tell you, as a busy parent constantly juggling work, school runs, and a never-ending to-do list, finding a recipe that is quick, delicious, and universally loved by the entire family feels like striking gold. This Quick Ground Beef Stroganoff is exactly that – our household’s reigning champion of weeknight dinners. The first time I made it, I was a bit skeptical. Could something so simple truly capture the rich, creamy essence of traditional stroganoff? The answer was a resounding YES! The kids, who can be notoriously picky, devoured their plates and even asked for seconds. My partner, a lover of hearty, comforting meals, declared it an instant classic. The aroma alone, a savory blend of browning beef, earthy mushrooms, and tangy sour cream, is enough to make everyone gather in the kitchen with anticipation. What I adore most is its versatility and speed. In under 30 minutes, I can transform simple ground beef into a gourmet-tasting meal that feels like a warm hug in a bowl. It’s become our go-to for those chaotic evenings when time is short but the craving for something satisfying is strong. This recipe isn’t just food; it’s a sigh of relief, a moment of shared enjoyment, and a testament to the fact that amazing meals don’t need to take hours to prepare. It’s the kind of dish that brings comfort and smiles, making even the most hectic day feel a little bit better.

Ingredients

• 1 tablespoon Olive Oil or Butter: For sautéing the aromatics and browning the beef. Butter adds a richer flavor, while olive oil is a healthier option.
• 1 pound Lean Ground Beef (85/15 or 90/10): The star of the dish. Leaner ground beef means less grease to drain.
• 1 medium Yellow Onion, finely chopped: Provides a foundational sweet and savory flavor base.
• 8 ounces Cremini or Button Mushrooms, sliced: Adds an earthy depth and traditional stroganoff texture. Cremini mushrooms offer a slightly deeper flavor.
• 2 cloves Garlic, minced: For that essential aromatic kick. Fresh garlic is highly recommended.
• 1/4 cup All-Purpose Flour: Used to thicken the sauce, creating a luscious, creamy consistency.
• 2 cups Beef Broth or Stock: The liquid base for the sauce, infusing it with rich, beefy flavor. Low sodium is a good choice to control saltiness.
• 1 tablespoon Dijon Mustard: Adds a tangy complexity that cuts through the richness.
• 1 teaspoon Worcestershire Sauce: Imparts a savory, umami depth to the sauce.
• 1/2 cup Sour Cream (full fat recommended): The key to stroganoff’s signature creamy, tangy finish. Full fat provides the best texture and flavor.
• Salt, to taste: Enhances all the flavors.
• Freshly Ground Black Pepper, to taste: Adds a subtle spice.
• Cooked Egg Noodles (about 8-12 ounces dry): The classic accompaniment for serving.
• Fresh Parsley or Chives, chopped (for garnish): Adds a touch of freshness and color.

Instructions

1. Prepare the Noodles: Cook the egg noodles according to package directions. Drain and toss with a little butter or olive oil to prevent sticking. Keep warm.
2. Brown the Beef: Heat the olive oil or butter in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned (about 5-7 minutes). Drain off any excess grease.
3. Sauté Aromatics: Add the chopped onion to the skillet with the beef. Cook, stirring occasionally, until the onion is softened and translucent (about 3-5 minutes).
4. Cook the Mushrooms: Add the sliced mushrooms and minced garlic to the skillet. Cook, stirring frequently, until the mushrooms have released their liquid and started to brown (about 5-7 minutes). The browning adds significant flavor.
5. Create the Roux: Sprinkle the all-purpose flour over the beef and vegetable mixture. Stir well to coat everything evenly and cook for 1-2 minutes. This step cooks out the raw flour taste and helps thicken the sauce.
6. Build the Sauce: Gradually pour in the beef broth, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer. As it simmers, the sauce will begin to thicken.
7. Add Flavor Enhancers: Stir in the Dijon mustard and Worcestershire sauce. Season with salt and freshly ground black pepper to your taste. Let the sauce simmer gently for another 5 minutes, allowing the flavors to meld and the sauce to thicken further.
8. Incorporate Sour Cream: Reduce the heat to low. Stir in the sour cream until it’s fully incorporated and the sauce is smooth and creamy. Be careful not to let the sauce boil after adding the sour cream, as this can cause it to curdle. Heat through gently.
9. Serve: Serve the ground beef stroganoff hot over the prepared egg noodles. Garnish with fresh chopped parsley or chives, if desired.

Nutrition Facts

• Servings: 4-6 servings
• Calories per serving: Approximately 450-550 calories (This is an estimate and can vary based on specific ingredients used, particularly the fat content of the beef and sour cream, and portion size.)
• Protein: High in protein, primarily from the ground beef, essential for muscle repair and satiety. (Approx. 25-30g per serving)
• Fat: Contains a moderate to high amount of fat, depending on the leanness of the beef and the type of sour cream. Some fats are essential, but portion control is key. (Approx. 25-35g per serving)
• Carbohydrates: Primarily from the egg noodles and a small amount from the flour and vegetables. Provides energy. (Approx. 30-40g per serving, without noodles this would be much lower)
• Sodium: Can be moderate, largely dependent on the beef broth and added salt. Using low-sodium broth can help manage intake. (Monitor based on broth and seasoning)
• Fiber: Contains some dietary fiber from the mushrooms and onions, beneficial for digestion. (Approx. 2-4g per serving)

Preparation Time

This Quick Ground Beef Stroganoff is designed for speed and efficiency, making it an ideal weeknight meal.

• Prep Time: Approximately 10-15 minutes (includes chopping onion, slicing mushrooms, measuring ingredients).
• Cook Time: Approximately 20-25 minutes.
• Total Time: Roughly 30-40 minutes from start to finish, allowing you to get a comforting and delicious dinner on the table in under an hour.

How to Serve

Ground Beef Stroganoff is wonderfully versatile. Here are some classic and creative ways to serve it:

• Classic Egg Noodles:
  • The most traditional pairing. Wide egg noodles are perfect for soaking up the creamy sauce.
  • Toss cooked noodles with a pat of butter and a sprinkle of parsley before topping with stroganoff.
• Over Rice:
  • Fluffy white rice or brown rice makes an excellent gluten-free alternative.
  • The rice grains absorb the sauce beautifully.
• With Mashed Potatoes:
  • For an ultra-comforting meal, serve the stroganoff over a bed of creamy mashed potatoes.
  • The combination is rich, hearty, and incredibly satisfying.
• Low-Carb Options:
  • Zucchini Noodles (Zoodles): A light, healthy alternative. Sauté or lightly steam zoodles before serving.
  • Cauliflower Rice: Another great low-carb choice that pairs well with the rich sauce.
  • Spaghetti Squash: Roasted spaghetti squash strands offer a slightly sweet, fibrous base.
• Crusty Bread:
  • Always serve with a side of crusty bread (like a baguette or sourdough) for mopping up every last bit of that delicious sauce.
• Other Pasta Shapes:
  • Penne, rotini, or farfalle can also work well if egg noodles aren’t available.
• On Polenta:
  • Creamy polenta provides a delightful textural contrast and soaks up the sauce wonderfully.
• Garnishes:
  • Fresh Parsley: Adds a bright, fresh flavor and a pop of color.
  • Fresh Chives: Offer a mild, oniony note.
  • A Dollop of Sour Cream: For extra creaminess and tang.
  • Smoked Paprika: A light dusting can add a subtle smoky flavor and color.
• Side Dishes:
  • Steamed Green Beans: A simple, healthy side that adds a touch of green.
  • Roasted Asparagus: Offers a nice textural contrast.
  • A Simple Green Salad: With a light vinaigrette to balance the richness of the stroganoff.
  • Pickled Beets or Cucumbers: The acidity cuts through the richness nicely.

Additional Tips

1. Choose Your Beef Wisely: While any ground beef works, leaner options like 85/15 or 90/10 will result in less grease to drain, making the dish a bit lighter. If you use beef with higher fat content, be sure to drain it thoroughly after browning.
2. Mushroom Magic: Don’t skimp on the mushrooms! Cremini (baby bella) mushrooms offer a deeper, earthier flavor than white button mushrooms, but either will work. For an even richer taste, try a mix including shiitake or oyster mushrooms. Avoid overcrowding the pan when cooking mushrooms; cook them in batches if necessary to ensure they brown properly rather than steam.
3. Temper the Sour Cream: To prevent the sour cream from curdling when added to the hot sauce, you can temper it. Whisk a few tablespoons of the hot sauce into the sour cream in a separate bowl before stirring the mixture back into the skillet. Also, ensure the heat is on low.
4. Deglaze for Depth: After browning the beef and sautéing the vegetables, if there are browned bits stuck to the bottom of the pan (fond), deglaze with a splash of the beef broth or even a little red wine before adding the rest of the liquid. Scrape these bits up; they’re packed with flavor.
5. Flour Power: When adding the flour, make sure to cook it for at least a minute, stirring constantly. This cooks out any raw flour taste and helps create a smooth, velvety sauce. If you need a gluten-free option, a gluten-free all-purpose flour blend or cornstarch slurry (mix cornstarch with cold water first) can be used.
6. Herbaceous Notes: While dried herbs can be used in a pinch, fresh parsley or chives for garnish truly elevate the dish with brightness and fresh flavor. If using dried parsley in the sauce itself, add it with the broth, using about one-third the amount of fresh.
7. Taste and Adjust Seasoning: Always taste the stroganoff before serving. It might need an extra pinch of salt, a bit more pepper, or even a tiny splash of Worcestershire or lemon juice to brighten the flavors. Seasoning is key to a delicious final product.
8. Make-Ahead & Reheating: You can prepare the beef and mushroom sauce (steps 2-7) ahead of time. Cool and store it in the refrigerator. When ready to serve, gently reheat the sauce on the stovetop over low heat, then stir in the sour cream (tempered, if you prefer) just before serving with freshly cooked noodles. Avoid microwaving if possible, as it can make the sour cream separate.

FAQ Section

Q1: Can I use a different type of meat for this stroganoff recipe?
A1: Absolutely! While ground beef is classic for this quick version, you could substitute ground turkey, ground chicken, or even ground pork. Keep in mind that fattier meats will require more thorough draining, and leaner meats like turkey might benefit from a little extra fat (like olive oil or butter) during browning to prevent dryness and enhance flavor. Sliced beef steak (like sirloin or tenderloin) is used in traditional stroganoff, but that would make it less of a “quick” recipe.

Q2: How can I make this Ground Beef Stroganoff gluten-free?
A2: It’s quite easy! Replace the all-purpose flour with a good quality gluten-free all-purpose flour blend. Alternatively, you can use a cornstarch slurry (mix 1-2 tablespoons of cornstarch with an equal amount of cold water) to thicken the sauce; add it after the broth and simmer until thickened. Serve over gluten-free pasta, rice, mashed potatoes, or zucchini noodles. Ensure your beef broth and Worcestershire sauce are also certified gluten-free.

Q3: Can I make this recipe dairy-free?
A3: Yes, you can adapt it to be dairy-free. Use olive oil instead of butter for sautéing. For the sour cream, substitute a dairy-free sour cream alternative (many good ones are available made from cashews, almonds, or soy). You could also try using full-fat coconut cream (the thick part from a can of coconut milk) for richness, though this will impart a subtle coconut flavor. Ensure your beef broth is dairy-free.

Q4: What’s the best way to store and reheat leftovers?
A4: Store leftover ground beef stroganoff in an airtight container in the refrigerator for up to 3-4 days. It’s best to store the sauce and noodles separately if possible, to prevent the noodles from becoming too soft. Reheat gently on the stovetop over low heat, adding a splash of beef broth or water if the sauce has thickened too much. Avoid boiling, especially if the sour cream is already incorporated, to prevent it from separating.

Q5: Can I freeze Ground Beef Stroganoff?
A5: You can freeze the beef and mushroom sauce before adding the sour cream. Sour cream can separate and become grainy when frozen and thawed. Cool the sauce completely, then transfer it to a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stovetop and stir in the fresh sour cream before serving with freshly cooked noodles.

Q6: My stroganoff sauce is too thin or too thick. How can I fix it?
A6: If the sauce is too thin, you can simmer it a bit longer (uncovered) to allow more liquid to evaporate and reduce. Alternatively, make a small slurry of cornstarch (1 teaspoon cornstarch mixed with 1 tablespoon cold water), stir it in, and simmer gently until thickened. If the sauce is too thick, simply stir in a little more beef broth or even a splash of warm water until it reaches your desired consistency.

Q7: I don’t like mushrooms. Can I leave them out?
A7: Yes, you can omit the mushrooms if you’re not a fan, though they are a traditional component and add significant earthy flavor and texture. If you leave them out, the dish will still be delicious, but it will be more of a creamy ground beef and onion sauce. You could consider adding other finely chopped vegetables like carrots or bell peppers (sautéed with the onions) if you want to add some extra bulk and nutrition.

Q8: What kind of mustard is best for stroganoff? Dijon or something else?
A8: Dijon mustard is generally preferred for stroganoff as it provides a good balance of tanginess and complex flavor without being overly aggressive. Stone-ground mustard could also work and add a nice texture. Yellow mustard is generally not recommended as its flavor profile is quite different and might be too vinegary or overpowering for this dish. If you don’t have Dijon, a touch of dry mustard powder (about 1/2 teaspoon) mixed with a little water could be a substitute.

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