Description
This Ground Beef Stroganoff recipe is a creamy, comforting dish featuring lean ground beef, sautéed cremini mushrooms, and a rich sauce made with cream cheese and sour cream. Served over egg noodles, mashed potatoes, or rice, it’s perfect for a hearty family dinner.
Ingredients
Scale
Mushrooms
- 8 oz. cremini/baby bella mushrooms sliced 1/8-inch thick
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Sauce
- 1 pound lean ground beef
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 small onion diced
- 4-6 cloves garlic minced
- 1/4 cup flour
- 3 cups low sodium beef broth
- 2 tablespoons Worcestershire sauce
- 1 1/2 teaspoons Dijon mustard
- 1 1/2 teaspoons beef bouillon or better than bouillon
- 1 teaspoon dried parsley
- 1/2 teaspoon paprika
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes
- 2 oz. cream cheese, very soft (full fat melts better)
- 1/2 cup sour cream (full fat is less likely to curdle)
To Serve
- 12 oz. egg noodles, mashed potatoes, or rice
Instructions
- Cook the Mushrooms: Melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat in a large cast iron or nonstick skillet. Increase heat to medium-high, add mushrooms, and stir to coat. Spread mushrooms in an even layer. Cook undisturbed for 3 minutes, then stir and continue cooking for 3-5 minutes until liquid evaporates and mushrooms turn golden. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Remove mushrooms to a plate.
- Cook Ground Beef and Onions: In the same skillet, add ground beef and diced onions. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until beef is fully cooked through and no longer pink.
- Add Flour and Garlic: Stir in flour and minced garlic. Cook while stirring for 1 minute to create a roux and enhance flavor.
- Add Liquids and Seasonings: Lower heat to low. Gradually stir in beef broth, Worcestershire sauce, Dijon mustard, beef bouillon, dried parsley, paprika, oregano, thyme, and red pepper flakes. Bring to a boil, then reduce to a simmer for about 5 minutes until sauce thickens slightly.
- Incorporate Cream Cheese and Sour Cream: Reduce heat to low. Whisk in softened cream cheese until melted and smooth. Then stir in sour cream until fully combined. Add cooked mushrooms back to the sauce. Taste and adjust seasoning with additional salt and pepper as needed.
- Prepare and Serve: Cook egg noodles, mashed potatoes, or rice separately according to package directions. Serve the stroganoff sauce over your choice of base. Garnish with fresh parsley if desired.
Notes
- Use very soft cream cheese, warmed slightly to prevent lumps in the sauce.
- Room temperature sour cream ensures it blends smoothly without curdling.
- Cook mushrooms separately to maintain their flavor and texture before adding to the sauce.
- Do not overcook egg noodles; aim for al dente texture to prevent mushiness.
- Rinse cooked pasta with cold water to stop cooking and toss with olive oil to prevent sticking if not served immediately.
- Substitute ground turkey by adding extra beef bouillon and omitting salt; add olive oil as needed for the roux.
- Greek yogurt (2%, room temperature) can replace sour cream but results may differ slightly in flavor and texture.
- Use gluten-free pasta or rice and gluten-free flour to make this recipe gluten-free.
- To freeze, omit cream cheese and sour cream; add them only after reheating thawed stroganoff.
- Cleaning mushrooms with a damp towel instead of rinsing keeps them from absorbing water and losing flavor during cooking.
- Add extra vegetables such as peas, broccoli, or bell peppers for added nutrition and variety.
- Season gradually with salt to enhance all flavors without over-salting.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
