Description
This creamy Ground Beef Stroganoff is a comforting and satisfying dish that’s perfect for busy weeknights or cozy family dinners. Made with tender ground beef, sautéed mushrooms, and a rich, savory sauce, it’s finished with a touch of sour cream for that classic Stroganoff flavor. Served over egg noodles, rice, or mashed potatoes, it’s a hearty meal that always hits the spot.
Ingredients
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1 lb (450g) lean ground beef
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1 tbsp olive oil
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1 small onion, finely chopped
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2 cups sliced mushrooms
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2 cloves garlic, minced
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2 tbsp all-purpose flour
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1 1/2 cups beef broth
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1 tbsp Worcestershire sauce
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1/2 tsp paprika
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Salt and black pepper to taste
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1/2 cup sour cream
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Fresh parsley for garnish (optional)
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Cooked egg noodles, rice, or mashed potatoes for serving
Instructions
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Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
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Add chopped onions and cook for 2–3 minutes until softened. Stir in the mushrooms and cook for another 5–7 minutes until golden and tender.
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Add minced garlic and cook for 30 seconds, stirring frequently.
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Sprinkle flour over the mixture and stir well to coat the beef and vegetables evenly. Cook for 1 minute to remove raw flour taste.
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Slowly pour in the beef broth while stirring to avoid lumps. Add Worcestershire sauce, paprika, salt, and pepper. Simmer for 5–7 minutes until the sauce thickens slightly.
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Reduce heat to low. Stir in the sour cream until well combined. Do not let the sauce boil after adding sour cream.
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Serve hot over your choice of noodles, rice, or mashed potatoes. Garnish with chopped parsley if desired.
Notes
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For a lower-fat option, substitute sour cream with full-fat Greek yogurt.
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Make it gluten-free by using gluten-free flour and broth, and serve with gluten-free pasta or rice.
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You can add vegetables like spinach or peas for extra color and nutrients.
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Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 25 minutes