Ground Beef Stroganoff
Ground beef stroganoff is a faster, budget take on the classic. Browned ground beef and golden mushrooms simmer in a beef broth gravy thickened with a little flour, then sour cream goes in off the heat for a silky, tangy sauce. Taking the pan off the heat before adding the sour cream keeps the sauce smooth.
By Ben Kowalski
Published
- Prep Time
- 10 mins
- Cook Time
- 25 mins
- Total Time
- 35 mins
- Servings
- 4 servings
How do you make Ground Beef Stroganoff?
Brown 500 g ground beef until it reaches 71°C (160°F) and set it aside. Cook an onion and 250 g mushrooms in butter, stir in garlic and 2 tbsp flour, then add 500 ml beef broth, Worcestershire sauce and Dijon mustard and simmer until thick. Return the beef, take the pan off the heat, stir in 180 ml sour cream and serve over egg noodles.
- Total time
- 35 mins
- Calories
- 720 per serving
- Protein
- 39 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Simmering
Ingredients
Stroganoff
To serve
Equipment
Large deep skillet · Large pot · Wooden spoon · Colander
Quick Directions
Cook the noodles
Bring a large pot of salted water to a boil and cook the egg noodles according to the package directions.
Brown the beef
Meanwhile, heat a large deep skillet over medium-high heat.
Cook the mushrooms
Melt the butter in the same skillet over medium heat.
Make the sauce
Sprinkle the flour over the mushrooms and stir for 1 minute.
Add the beef and sour cream
Return the beef to the pan and simmer for 2 minutes.
Serve
Spoon the stroganoff over the egg noodles and sprinkle with parsley or dill.
Step-by-Step Instructions
Follow these detailed steps to make the perfect ground beef stroganoff.
Cook the noodles
Bring a large pot of salted water to a boil and cook the egg noodles according to the package directions. Drain and keep warm.
Brown the beef
Meanwhile, heat a large deep skillet over medium-high heat. Add the beef and break it up with a wooden spoon. Cook for 6-8 minutes, until browned with no pink remaining and it reaches 71°C (160°F). Drain off the fat and tip the beef onto a plate.
Cook the mushrooms
Melt the butter in the same skillet over medium heat. Add the onion and mushrooms and cook for 6-7 minutes, stirring now and then, until the mushrooms have released their liquid and turned golden. Add the garlic and cook for 30 seconds.
Make the sauce
Sprinkle the flour over the mushrooms and stir for 1 minute. Slowly pour in the broth, stirring constantly so no lumps form, then add the Worcestershire sauce, mustard, salt and pepper. Simmer for 3-4 minutes, until the sauce thickens enough to coat a spoon.
Add the beef and sour cream
Return the beef to the pan and simmer for 2 minutes. Take the skillet off the heat and stir in the sour cream until smooth. Do not let it boil again, or the sour cream may split.
Serve
Spoon the stroganoff over the egg noodles and sprinkle with parsley or dill.
Recipe Tips
- Let the mushrooms brown before adding the flour. Pale, steamed mushrooms give a flat-tasting sauce.
- Use full-fat sour cream at room temperature. Cold or low-fat sour cream is more likely to curdle in a hot sauce.
- If the sauce gets too thick, loosen it with a splash of broth or pasta water.
Variations
- Greek yogurt: swap the sour cream for full-fat plain Greek yogurt, stirred in off the heat.
- Hamburger Helper style: cook 250 g dry egg noodles or small pasta right in the sauce with an extra 500 ml broth, covered, for 8-10 minutes before adding the sour cream.
- Serve it over mashed potatoes, rice or buttered toast instead of noodles.
Nutrition (per serving)
| Calories | 720 |
|---|---|
| Protein | 39 g |
| Carbs | 64 g |
| Fat | 34 g |
| Saturated fat | 16 g |
| Fibre | 4 g |
| Sugar | 6 g |
| Sodium | 690 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate the stroganoff and noodles separately within 2 hours for up to 3 days.
- Freezer
- Sour cream sauces can turn grainy when frozen. For best results, freeze the beef and mushroom sauce before adding the sour cream, for up to 3 months, and stir in fresh sour cream after reheating.
- Reheat
- Reheat gently in a saucepan over low heat with a splash of broth, stirring, until hot to 74°C (165°F). Avoid boiling so the sauce stays smooth.
Ground Beef Stroganoff FAQs
Why does stroganoff sauce curdle?
Sour cream splits when it boils or when cold sour cream hits a very hot sauce. Take the pan off the heat, use full-fat sour cream at room temperature, and stir it in gently. Reheat leftovers over low heat.
Can I use Greek yogurt instead of sour cream in stroganoff?
Yes. Full-fat plain Greek yogurt gives a similar tang. Stir it in off the heat, just like sour cream, because yogurt curdles even more easily when boiled.
What do you serve with ground beef stroganoff?
Wide egg noodles are traditional. Mashed potatoes, rice or crusty bread also soak up the sauce well, and a green salad or steamed green beans add some freshness.
Can you freeze beef stroganoff?
You can, but the sour cream may turn grainy. For the best texture, freeze the sauce before adding the sour cream, then reheat it until hot and stir in fresh sour cream off the heat.
Can I make stroganoff without mushrooms?
Yes. Leave them out and cook the onion on its own for 4-5 minutes. The sauce will be a little less savoury, so add an extra teaspoon of Worcestershire sauce.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
