There's something so comforting about a dish that wraps you up in creamy, savory goodness, and this Creamy Ground Beef Stroganoff Recipe does exactly that. It’s rich, flavorful, and surprisingly simple to make, perfect for a weeknight dinner or a cozy weekend treat.
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Why You'll Love This Recipe
This recipe quickly became a favorite in my household because it balances ease and indulgence beautifully. It feels gourmet without being fussy, and the creamy sauce with tender ground beef makes for a satisfying meal everyone will enjoy.
- Simple ingredients: Most are pantry staples or easy to find, so no last-minute grocery runs.
- Quick yet flavorful: You get deep, rich flavors in just about 30 minutes—perfect for busy evenings.
- Customizable: I love how you can swap in other veggies or sides to keep it fresh week after week.
- Comfort food at its best: It’s that creamy, saucy dish that feels like a warm hug on a plate.
Ingredients & Why They Work
The magic behind this Creamy Ground Beef Stroganoff Recipe is in the way simple ingredients combine to create a velvety, savory sauce paired with perfectly cooked beef and mushrooms. Here’s why each one matters:
- Cremini mushrooms: I use baby bella mushrooms because their deep, earthy flavor enhances the sauce without overpowering it. Remember to clean them with a damp towel to avoid sogginess.
- Unsalted butter & olive oil: This combo helps brown the mushrooms to that perfect golden taste without burning.
- Lean ground beef: Provides a rich, beefy foundation without too much grease, which keeps the sauce smooth.
- Onions & garlic: They add that essential savory aroma that makes your kitchen smell incredible.
- Flour: It’s the secret to creating a luscious roux that thickens the sauce beautifully.
- Beef broth & Worcestershire sauce: Together, they deepen the flavor profile with umami richness.
- Dijon mustard & spices: They add subtle complexity and warmth, making every bite exciting.
- Cream cheese & sour cream: These give the sauce its signature creamy texture and tang, so be sure to use full-fat versions for the best results.
- Egg noodles (or mashed potatoes, rice): A comforting base to soak up all that delicious sauce.
Make It Your Way
What I especially love about this Creamy Ground Beef Stroganoff Recipe is how easy it is to tweak. Over time, I’ve experimented to match what I had in my fridge or to fit different dietary needs without losing the heart of the dish.
- Vegetable add-ins: Sometimes I toss in fresh peas, chopped bell peppers, or even leftover roasted veggies to sneak in some color and extra nutrients.
- Ground turkey substitution: For a leaner option, I swap beef for ground turkey—adding extra beef bouillon to deepen the flavor. Just remember to adjust the salt accordingly!
- Greek yogurt swap: If sour cream’s not your thing, room temperature 2% Greek yogurt works well, though the flavor is a bit tangier and the texture creamier.
- Gluten-free tweak: I’ve also made it gluten-free by substituting the flour with gluten-free all-purpose flour and serving over rice instead of noodles.
Step-by-Step: How I Make Creamy Ground Beef Stroganoff Recipe
Step 1: Sauté Mushrooms to Golden Perfection
Start by melting the butter and olive oil over medium heat in your favorite big skillet (cast iron is my go-to here). Add the sliced mushrooms and let them cook undisturbed for about 3 minutes–this helps them caramelize and develop that deep flavor. Then, stir and cook another 3 to 5 minutes until all the liquid evaporates and the mushrooms turn a gorgeous golden brown. Don’t forget to season with salt and pepper at this stage to enhance their taste. Once ready, transfer them to a plate and set aside.
Step 2: Brown the Beef and Build the Sauce
In the same skillet (no need to wash it – that leftover mushroom flavor will boost your sauce), add the ground beef and diced onions. Season with salt and pepper and cook over medium heat until the beef is no longer pink. This usually takes about 6-8 minutes. Next, sprinkle the flour in and toss in the minced garlic. Stir consistently for about a minute to cook the flour and garlic, creating a solid base for your sauce without any raw flour taste.
Step 3: Simmer and Thicken the Sauce
Lower the heat to low and gradually stir in the beef broth along with Worcestershire sauce, Dijon mustard, beef bouillon, and all your dried herbs and spices. Bring this mixture to a gentle boil, then reduce to a simmer. Let it thicken for about 5 minutes—just enough so it’s luscious without turning gluey. Keep an eye on the color and aroma here; your kitchen will smell incredible!
Step 4: Stir in Cream Cheese and Sour Cream for that Signature Creaminess
Turn the heat down to low and whisk in the very soft cream cheese—this is crucial to avoid any lumps. I always microwave mine for about 20 seconds before adding to help it melt smoothly. Once melted, fold in the sour cream. Then, return the mushrooms to the skillet and stir gently to combine. Taste the sauce at this point and adjust with more salt and pepper if needed.
Step 5: Serve Warm Over Your Favorite Base
Cook your egg noodles just until al dente (I test mine a few minutes before the package suggests to keep that perfect bite) and drain. Rinse them under cold water to stop cooking, then toss with a little olive oil so they don’t stick. Plate your stroganoff over the noodles—or if you prefer, creamy mashed potatoes or fluffy rice—and dive in!
Top Tip
From making this recipe a dozen times, I’ve picked up a few tricks that really elevate your Creamy Ground Beef Stroganoff Recipe to next-level deliciousness.
- SOFT cream cheese matters: Never add cold cream cheese straight from the fridge—it’ll make your sauce lumpy. Instead, soften it in the microwave in short bursts.
- Patience with mushrooms: Don’t rush the mushroom browning. Waiting until their moisture evaporates fully gives you that incredible umami depth.
- Salt smartly: Salt enhances flavor, but adding it gradually and tasting as you go helps avoid over-salting.
- Sour cream at the end: Add sour cream off the heat to prevent curdling and keep your sauce silky smooth.
How to Serve Creamy Ground Beef Stroganoff Recipe
Garnishes
I’m a huge fan of fresh parsley sprinkled on top—it adds a bright contrast to the creamy sauce. Sometimes, a little extra cracked black pepper or a dash of smoked paprika on the plate makes it feel special. For a bit of texture, toasted chopped walnuts or a sprinkle of sharp cheddar on the side is surprisingly delicious.
Side Dishes
This stroganoff shines on its own but pairs beautifully with simple steamed green beans, roasted asparagus, or a crisp garden salad to balance out the richness. On chilly nights, I love adding buttery garlic bread to mop up every last bit of sauce.
Creative Ways to Present
For a dinner party twist, I like serving this stroganoff in individual ramekins topped with a dollop of sour cream and fresh herbs. You could also try layering it in a casserole with mashed potatoes and cheese, then baking until bubbly—comfort food with a classy vibe!
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, and this dish keeps well for about 3-4 days. When reheating, I gently warm it on the stove over low heat, adding a splash of beef broth or water if the sauce feels too thick.
Freezing
Freezing the full creamy stroganoff isn’t my favorite because the cream cheese and sour cream can separate. Instead, I freeze the beef sauce without the dairy components—just stop before adding cream cheese and sour cream. When you’re ready to eat, thaw overnight, gently reheat, and stir in the cream cheese and sour cream last minute for the freshest texture.
Reheating
Slow, gentle reheating is key to keeping the sauce smooth. I use a low heat on the stove and stir constantly. Adding a splash of broth or milk helps loosen the sauce if it's thickened too much during storage. Avoid the microwave if possible, or heat in short bursts stirring in between.
Frequently Asked Questions:
For a dairy-free version, swap the cream cheese and sour cream for coconut cream or a cashew cream to maintain that creamy texture. Keep in mind this will alter the flavor slightly but still be delicious.
You can serve the stroganoff over mashed potatoes, rice, or gluten-free pasta if you need to avoid egg noodles. Each gives a different but equally comforting experience.
Add the sour cream at the very end, off the heat, stirring gently. Avoid boiling the sauce after adding sour cream to keep it smooth. Using full-fat sour cream also helps with texture.
Absolutely! Prepare up to simmering the sauce and then cool completely. Reheat gently before serving and stir in cream cheese and sour cream just before plating for a fresh taste.
Final Thoughts
This Creamy Ground Beef Stroganoff Recipe has become my favorite weeknight dinner because it combines rich flavor with ease of preparation, plus it’s endlessly adaptable. I hope you find as much joy in cooking and eating it as I do—think of it as a warm, delicious hug after a busy day. Give it a try, and I’m sure it’ll become a staple in your home too!
Print
Creamy Ground Beef Stroganoff Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Description
This Ground Beef Stroganoff recipe is a creamy, comforting dish featuring lean ground beef, sautéed mushrooms, and a rich sauce made with cream cheese and sour cream. Perfect served over egg noodles, mashed potatoes, or rice, it's a quick and hearty meal that can be customized with your favorite vegetables.
Ingredients
Mushrooms (optional)
- 8 oz. cremini/baby bella mushrooms sliced ⅛-inch thick
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
Sauce
- 1 pound lean ground beef
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 small onion diced
- 4-6 cloves garlic minced
- ¼ cup flour
- 3 cups low sodium beef broth
- 2 tablespoons Worcestershire sauce
- 1 ½ teaspoons Dijon mustard
- 1 ½ teaspoons beef bouillon or better than bouillon
- 1 teaspoon dried parsley
- ½ teaspoon paprika
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon red pepper flakes
- 2 oz. cream cheese, very soft (full fat melts better)
- ½ cup sour cream (full fat is less likely to curdle)
- 12 oz. egg noodles, mashed potatoes, or rice for serving
Instructions
- Cook Mushrooms: Melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat in a large cast iron skillet or nonstick skillet. Increase temperature to medium-high; add sliced mushrooms, stir to coat then spread into an even layer. Cook without stirring for 3 minutes, then continue cooking and stirring for an additional 5 minutes until all liquid evaporates and mushrooms are golden. Season with ¼ teaspoon salt and ¼ teaspoon pepper. Remove mushrooms to a plate and set aside.
- Cook Beef and Onions: In the now empty skillet, add 1 pound lean ground beef and diced onion. Season with ½ teaspoon salt and ¼ teaspoon pepper. Cook over medium-high heat until beef is fully cooked and browned.
- Add Flour and Garlic: Stir in ¼ cup flour and minced garlic. Cook while stirring for 1 minute to create a roux and develop flavor.
- Add Broth and Seasonings: Reduce heat to low and whisk in 3 cups low sodium beef broth, 2 tablespoons Worcestershire sauce, 1 ½ teaspoons Dijon mustard, 1 ½ teaspoons beef bouillon, 1 teaspoon dried parsley, ½ teaspoon paprika, ¼ teaspoon dried oregano, ¼ teaspoon dried thyme, and ¼ teaspoon red pepper flakes. Bring to a boil, then reduce to a simmer and cook for 5 minutes until the sauce thickens but is not too thick.
- Incorporate Cream Cheese: Reduce heat to low and whisk in 2 ounces very soft cream cheese until melted and fully combined.
- Add Sour Cream and Mushrooms: Stir in ½ cup room temperature sour cream until combined. Add the cooked mushrooms back into the sauce and stir to incorporate. Taste the sauce and adjust salt and pepper as needed.
- Cook Pasta: In a separate pot, cook 12 ounces egg noodles or pasta of choice according to package instructions until al dente, checking 2-3 minutes before recommended time to avoid overcooking. Drain and rinse with cold water to stop cooking and prevent clumping. Toss with a little olive oil if not serving immediately.
- Serve: Serve the stroganoff sauce over the cooked egg noodles, mashed potatoes, or rice. Garnish with fresh parsley if desired.
Notes
- Use very soft cream cheese by microwaving in short bursts (~20-25 seconds) for smooth melting and to prevent lumps.
- Use room temperature sour cream for seamless blending; do not simmer sour cream as it may curdle.
- Clean mushrooms with a damp paper towel instead of rinsing to retain flavor and browning quality.
- Cook mushrooms separately to preserve their texture and flavor, adding them back into the sauce at the end.
- If the sauce is too thick after adding cream cheese and sour cream, thin with a little milk or beef broth.
- To make gluten-free, substitute flour with gluten-free flour and use gluten-free pasta or rice.
- You can substitute sour cream with 2% Greek yogurt at room temperature for a lighter alternative.
- Add additional vegetables like peas, broccoli, or bell peppers for extra nutrition and flavor.
- Freeze leftover stroganoff without cream cheese and sour cream, then add them fresh upon reheating to avoid texture issues.
- For turkey substitution, add 2 teaspoons beef bouillon and omit added salt, adding olive oil if needed for the roux.
- Salt the mushrooms only at the end of cooking to ensure proper browning.
- Prevent pasta clumping by tossing with olive oil if not served immediately.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg
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