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
Scale
Mushrooms (optional)
- 8 oz. cremini/baby bella mushrooms sliced 1/8-inch thick
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/4 tsp salt
- 1/4 tsp 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)
- 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 1/4 teaspoon salt and 1/4 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 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over medium-high heat until beef is fully cooked and browned.
- Add Flour and Garlic: Stir in 1/4 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 1/2 teaspoons Dijon mustard, 1 1/2 teaspoons beef bouillon, 1 teaspoon dried parsley, 1/2 teaspoon paprika, 1/4 teaspoon dried oregano, 1/4 teaspoon dried thyme, and 1/4 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 1/2 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
