Ground Beef Stroganoff
So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Let me introduce you to the glorious world of Ground Beef Stroganoff. This dish is all about comfort. It’s creamy, savory, and feels like a warm hug on a plate. Plus, it’s super quick to whip up. You’ll thank yourself later when you sit down to your delicious creation instead of staring into the fridge wondering who even invited you to cook.
Why This Recipe is Awesome
Alright, let’s get real. Ground Beef Stroganoff is the MVP of weeknight dinners. It’s idiot-proof, even I didn’t mess it up. You can throw it together in under 30 minutes, which means you have plenty of time to binge-watch your favorite show or scroll through social media instead of actually talking to people. What’s not to love?
It’s got all the flavors you crave from the classic beef stroganoff but in a quicker, ground-beef form. Seriously, if you mess this up, let’s just say it might be time to reconsider your cooking career. But I have confidence in you. Trust me, you can do this!
Ingredients You’ll Need
Get your shopping list ready. Here’s what you’ll need to create this masterpiece:
- 1 lb ground beef (80-85% lean because we want flavor, not a greasy puddle)
- 1 tablespoon olive oil or butter (if beef is very lean, otherwise just skip it)
- 1 small onion (diced, because nobody wants big chunks getting in the way)
- 2 cloves garlic (minced, and yes, you can use the jarred stuff if you’re feeling lazy)
- 8 oz mushrooms (sliced, white or cremini – both are totally cool)
- 2 tablespoons all-purpose flour (for thickening up that sauce)
- 1 1/2 cups beef broth (not the salty stuff in a can)
- 1 tablespoon Worcestershire sauce (or as I like to call it, “flavor booster”)
- 1 teaspoon Dijon mustard (optional for that extra oomph)
- 1/2 cup sour cream (preferably at room temperature so it blends beautifully)
- Salt and pepper to taste (because, duh)
- Cooked egg noodles or mashed potatoes (for serving, you do you)
- Fresh parsley (chopped for that pop of color and freshness)
Ready to rock? Let’s get cooking.
Step-by-Step Instructions
Brown the beef: Grab a large skillet and heat it over medium-high heat. Add that glorious ground beef. Cook until it’s browned, breaking it apart like you’re in a cooking battle. Once it’s cooked, drain the excess fat if you see a pool forming. Nobody wants that!
Sauté vegetables: Toss in the diced onion and let it cook with the beef for about 3-4 minutes until it’s soft and smells incredible. Now add the minced garlic and sliced mushrooms. Cook it all together until the mushrooms are tender. This is the part where your kitchen starts smelling divine.
Make the sauce: Sprinkle that flour over the beef and veggie mixture, stirring for about a minute to cook off the raw flour taste. Pour in the beef broth while stirring like a pro, then add the Worcestershire sauce and Dijon mustard. Bring it to a simmer and watch it thicken before your eyes. It’s magical!
Combine and finish: Remove the skillet from heat and stir in the sour cream. This is where your stroganoff gets creamy and dreamy. Season with salt and pepper to your taste.
Serve: Grab those cooked egg noodles or mash up some potatoes. Spoon that beefy goodness right over them, and for the grand finale, sprinkle some fresh parsley on top. Just to make it look fancy and impress your friends or your cat.
Common Mistakes to Avoid
- Not using enough garlic: Seriously, more garlic = more flavor. Don’t be shy.
- Overcooking the mushrooms: You want them tender, not a mushy mess. There is a limit.
- Skipping the sour cream: This is where the magic happens, folks. Don’t even think about ditching it.
- Using cold sour cream: Our sauce is all nice and warm so bring your sour cream to room temperature unless you want clumpy bits.
- Cooking on too high of heat: This isn’t a race. Slow and steady wins the stroganoff.
Alternatives & Substitutions
- Ground turkey or chicken: You can totally swap for a leaner meat, but we all know beef has that swagger, right?
- Vegetables: Feel free to toss in some bell peppers or swap out the mushrooms for something else you have lying around. Anything goes as long as it’s good.
- Greek yogurt instead of sour cream: If you want that tang without the calories, go for it. Just know it won’t be as rich.
- Pasta alternatives: You can use rice or quinoa instead of egg noodles if you want to switch things up.
FAQ
Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Butter is life, my friend.
What if I can’t find beef broth? You can use chicken broth, or even vegetable broth in a pinch. Just don’t go for plain water. That’s a no-go.
Is this dish freezer-friendly? You bet! Just make sure to store it in a proper airtight container. Freeze away and enjoy later on a lazy day.
Can I make this vegetarian? You could use a plant-based ground meat alternative along with some veggie broth. Still delicious, but not the same experience, ya know?
How do I store leftovers? Just pop them in the fridge in an airtight container. Leftovers are always a win.
Can I use a slow cooker? You sure can. Just brown your beef and sauté your veggies first, then put everything in the slow cooker, and let it chill on low for a few hours. Total game changer.
Final Thoughts
There you have it, my culinary comrade. Ground Beef Stroganoff is officially in your arsenal of impressive yet easy dishes. The next time someone asks you what’s for dinner, you can beam with pride and say, “Oh just a little something I whipped up.”
Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Enjoy every mouthful and don’t forget to share your triumph or your disaster stories. Happy cooking!
Print
Ground Beef Stroganoff
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: None
Description
A quick and creamy ground beef stroganoff that delivers all the comfort and flavor of the classic dish in under 30 minutes.
Ingredients
- 1 lb ground beef (80-85% lean)
- 1 tablespoon olive oil or butter
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 8 oz mushrooms (sliced)
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard (optional)
- 1/2 cup sour cream (room temperature)
- Salt and pepper to taste
- Cooked egg noodles or mashed potatoes (for serving)
- Fresh parsley (chopped)
Instructions
- In a large skillet over medium-high heat, brown the ground beef until fully cooked, breaking it apart. Drain excess fat if needed.
- Add diced onion and sauté with beef for 3-4 minutes until soft. Incorporate minced garlic and sliced mushrooms, cooking until mushrooms are tender.
- Sprinkle flour over the beef and vegetable mixture, stirring for about a minute to remove raw flour taste. Gradually add beef broth while stirring, then mix in Worcestershire sauce and Dijon mustard, bringing it to a simmer until thickened.
- Remove from heat and stir in the sour cream until fully combined. Season with salt and pepper to taste.
- Serve the stroganoff over cooked egg noodles or mashed potatoes, garnished with fresh parsley.
Notes
Ensure sour cream is at room temperature for a smooth sauce. You can substitute chicken or vegetable broth if beef broth is not available.