This Creamy Ground Beef Stroganoff is a quick and flavorful twist on the classic Russian dish that comes together in less than 30 minutes. Featuring a rich mushroom sauce and savory beef, it is the ultimate comfort meal for busy weeknights.
Table of Contents
Why You Will Love This Recipe
You will love this recipe because it is a one-pot wonder that minimizes cleanup while maximizing deep, savory flavors. It is incredibly easy to double or triple for meal prep, and the combination of heavy cream and sour cream creates a luxuriously smooth sauce that feels like a restaurant-quality meal.
Ingredients
- 1 Tbsp olive oil
- 1 lb lean ground beef (90% lean recommended)
- 1/2 medium onion, diced
- 1 lb mushrooms, sliced
- 2 garlic cloves, minced
- 2 Tbsp all-purpose flour
- 1 cup beef broth
- 1 cup heavy whipping cream
- 1/3 cup sour cream
- 1 Tbsp Worcestershire sauce
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp ground black pepper (adjust to taste)
Step-by-Step Instructions
- Preheat a heavy, deep pan or Dutch oven over medium-high heat and add the olive oil. Add the ground beef, stirring to break it into small pieces, then add the diced onions and minced garlic. Saute until the onions are translucent and golden brown.
- Add the sliced mushrooms to the pan and saute for approximately 5 minutes until they soften. If the mushrooms release excess liquid, continue cooking until it evaporates.
- Sprinkle the flour over the meat and mushroom mixture. Stir constantly for about a minute to ensure the flour is fully incorporated and no lumps remain.
- Pour in the beef broth, heavy whipping cream, and Worcestershire sauce. Season with salt and black pepper. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for about 5 minutes.
- Remove the pan from the heat. Slowly stir in the sour cream until the sauce is smooth and creamy. Taste and adjust seasonings if necessary before serving.
Expert Tips / Pro Tips
To achieve the best texture, use 90% lean ground beef to prevent the sauce from becoming too greasy. If you use beef with a higher fat content, be sure to brown the meat first and drain the excess liquid fat before adding the other ingredients. Another crucial tip is to remove the pan from the heat before adding the sour cream; adding it while the sauce is boiling can cause the dairy to curdle, affecting the smooth consistency.
While ground beef is the star of this version, you can substitute it with ground turkey or ground chicken for a lighter alternative. If you are looking for a gluten-free option, use a gluten-free all-purpose flour blend or cornstarch as a thickener. For those who enjoy a deeper flavor profile, try adding a teaspoon of Dijon mustard or a splash of dry white wine when deglazing the pan with the broth.
Serving Suggestions
The most traditional way to enjoy Creamy Ground Beef Stroganoff is over a bed of buttery egg noodles. However, it is equally delicious when served over mashed potatoes, white rice, or even buckwheat. For a low-carb alternative, consider serving the beef and mushroom sauce over roasted Brussels sprouts or cauliflower rice. Garnish with fresh parsley or dill to add a bright pop of color and a fresh contrast to the rich sauce.
Store any leftovers in an airtight container in the refrigerator for up to one week. If you plan to freeze the stroganoff, place it in a freezer-safe bag or container for up to three months, making sure to thaw it overnight in the fridge before reheating. When reheating, use a saucepan over medium heat, adding a splash of broth if the sauce has thickened too much. Cook’s Tip: If serving with pasta, store the noodles and sauce in separate containers to prevent the pasta from absorbing all the liquid.
Nutrition Information
| Nutrient | Amount per Serving |
| Calories | 257 kcal |
| Total Fat | 19 g |
| Saturated Fat | 10 g |
| Cholesterol | 81 mg |
| Sodium | 281 mg |
| Total Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugars | 2 g |
| Protein | 16 g |
Creamy Ground Beef Stroganoff
Ingredients
Method
- Preheat a heavy, deep pan or Dutch oven over medium-high heat and add the olive oil. Add the ground beef, stirring to break it into small pieces, then add the diced onions and minced garlic. Saute until the onions are translucent and golden brown.1 Tbsp olive oil, 1 lb lean ground beef, 1/2 medium onion, 2 cloves garlic
- Add the sliced mushrooms to the pan and saute for approximately 5 minutes until they soften. If the mushrooms release excess liquid, continue cooking until it evaporates.1 lb mushrooms
- Sprinkle the flour over the meat and mushroom mixture. Stir constantly for about a minute to ensure the flour is fully incorporated and no lumps remain.2 Tbsp all-purpose flour
- Pour in the beef broth, heavy whipping cream, and Worcestershire sauce. Season with salt and black pepper. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for about 5 minutes.1 cup beef broth, 1 cup heavy whipping cream, 1 Tbsp Worcestershire sauce, 1/2 tsp salt, 1/2 tsp ground black pepper
- Remove the pan from the heat. Slowly stir in the sour cream until the sauce is smooth and creamy. Taste and adjust seasonings if necessary before serving.1/3 cup sour cream
Notes
FAQ
What is the best type of beef to use for stroganoff?
Lean ground beef, specifically 90% lean, is ideal because it provides plenty of flavor without making the cream sauce overly oily.
Can I make this recipe without mushrooms?
Yes, if you are not a fan of mushrooms, you can omit them entirely or replace them with extra onions or chopped bell peppers for added texture.
Why did my sour cream curdle?
Sour cream usually curdles when it is added to a boiling liquid. To prevent this, always remove the pan from the heat and stir the sour cream in at the very end.
How do I make the sauce thicker?
If you prefer a thicker sauce, you can let it simmer for a few extra minutes before adding the sour cream, or increase the flour to 3 tablespoons during the thickening step.