Ground Beef Stroganoff Recipe
So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Welcome to the world of Ground Beef Stroganoff, a dish that screams comfort food without making you sweat bullets. This recipe is so easy, even my cat could probably make it—if only she had thumbs. Let’s jump right in, shall we?
Why This Recipe is Awesome
Let me paint you a picture: You come home from a long day of pretending to be a responsible adult, and all you want is a big bowl of creamy, beefy goodness. And guess what? This recipe delivers in spades. It’s quick, satisfying, and idiot-proof, even I didn’t mess it up, and that’s saying something. Perfect for weeknights, it’s got everything you want—meat, mushies, and that luxurious creamy sauce. Plus, it requires minimal fuss because let’s face it, who has time for complicated dishes? Not you, and definitely not me.
Ingredients You’ll Need
Alright, grab your grocery list, or just memorize these—no judgment here. Here’s what you’ll need to whip up this masterpiece:
- 1 1/2 lbs. lean ground beef—because we’re adults and lean is good
- 1 small onion (chopped, or half a large onion, if you’re feeling brave)
- 2 cloves garlic (finely minced—not feeling like a whole garlic monster today)
- 1 teaspoon kosher salt—don’t skimp on this; it’s essential
- 1/2 teaspoon black pepper—spice it up, but don’t go crazy
- 16 ounces sliced white button or baby bella mushrooms—both are delightful, pick your poison
- 4 ounces cream cheese (cubed—get ready for the creaminess)
- 2 cups beef broth—liquid gold, my friend
- 1/2 cup milk—yes, the regular kind
- 3 tablespoons all-purpose flour—your thickening agent
- 1/2 cup full-fat sour cream—because life’s too short for low-fat
- Salt & Pepper (to taste)—because we all have different taste buds
Step-by-Step Instructions
Ready to become a culinary wizard? Good. Let’s do this in a few easy steps that won’t tie you up all evening:
Grab a large skillet and set it over medium-high heat. Toss in the ground beef, chopped onion, and minced garlic. Season it generously with salt and pepper. Cook, stirring occasionally, until the meat is almost browned but still a bit pink, and the onions are starting to soften—about 5 minutes. Feel free to channel your inner chef here.
Drain any excess grease from the pan, because nobody wants a greasy disaster.
Add the sliced mushrooms to the mix and keep cooking for another 5 minutes. Let those mushies get nice and brown while the meat finishes cooking. You’re going for slight caramelization here. Fancy, right?
Now, here comes the fun part. Toss in the cream cheese and let it sit for 1-2 minutes. You want it to melt a bit before you stir it into the meat mixture. You’ll thank me for the creaminess.
In a separate bowl, combine the beef broth and milk. Whisk in the flour until there are no lumps left. We all hate lumps—unless we are talking about mashed potatoes.
Pour that silky beef broth/milk/flour slurry into the pan with the meat and mushrooms. Cook for about 3-4 minutes, stirring occasionally until it thickens up and starts bubbling like a trendy cauldron.
Remove the pan from heat and stir in the sour cream. Taste and season with more salt and pepper, if necessary. Seriously, taste it. You want to make sure it’s blissful.
Serve this delightful mixture over hot buttered egg noodles, and toss in some freshly chopped parsley if you feel like being fancy. Boom, dinner is served!
Common Mistakes to Avoid
Oh boy, let’s avoid some rookie moves together, shall we?
Thinking you can skip the garlic. Trust me, you don’t want to be that person. Garlic is life.
Skipping the seasoning. If you think your dish will taste good without the right amount of salt and pepper, you might want to reconsider your life choices.
Overcrowding the skillet. Let your meat and mushrooms breathe! You’re making a lovely dish, not a sweaty mess.
Not tasting before serving. Seriously, taste your food. You wouldn’t serve a dish in a restaurant without tasting it first, would you?
Ignoring the cream cheese. This is not the time to experiment with low-fat versions. Go for the full fat, and your taste buds will thank you.
Alternatives & Substitutions
Sometimes life throws curveballs like missing ingredients. Not to worry; let’s make it work:
Ground turkey or chicken instead of beef—keeping it lean. Just remember, turkey can be drier, so adjust cooking times and maybe throw in a bit more broth.
Vegan cream cheese if you want to skip dairy. Just make sure to find a good one because not all vegan options are created equal.
Any mushroom type you fancy. Got some shiitakes lying around? Throw them in!
Gluten-free flour blend instead of all-purpose flour if you’re gluten intolerant. So easy and so accommodating, right?
Yogurt instead of sour cream. Just be careful not to let it curdle—nobody wants that.
FAQ (Frequently Asked Questions)
Is it okay if I use lean ground beef?
Well, of course! Just a heads-up that it might lack a little richness, but lean is still a winner in our book.
Can I freeze leftovers?
You bet! Just make sure to store it in an airtight container. Who doesn’t love meal prep magic?
What should I serve on the side?
Garlic bread is always a solid choice, or a colorful side salad. Spice it up with whatever you have!
Can I make this in advance?
Totally! Just warm it up when you’re ready to eat. But remember, fresh noodles win every time.
Do I need to use beef broth?
Nope, feel free to substitute with vegetable or chicken broth. Just know that it can change the flavor a smidge.
What about leftovers?
Oh, they usually taste better the next day, so don’t skip out on the goodness. Meal prep win!
Final Thoughts
So there you have it, my tasty friend. You’ve officially unlocked the secret to a creamy Ground Beef Stroganoff that will impress anybody who walks through your door—even if they are just coming over for leftovers. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! 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: Skillet Cooking
- Cuisine: American
- Diet: Beef
Description
A quick and satisfying dish that combines ground beef, mushrooms, and a creamy sauce, perfect for weeknight dinners.
Ingredients
- 1 1/2 lbs. lean ground beef
- 1 small onion (chopped)
- 2 cloves garlic (finely minced)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 16 ounces sliced white button or baby bella mushrooms
- 4 ounces cream cheese (cubed)
- 2 cups beef broth
- 1/2 cup milk
- 3 tablespoons all-purpose flour
- 1/2 cup full-fat sour cream
- Salt & Pepper (to taste)
Instructions
- Heat a large skillet over medium-high heat. Add the ground beef, chopped onion, and minced garlic. Season with salt and pepper. Cook until the meat is almost browned and the onions are soft, about 5 minutes.
- Drain excess grease from the skillet.
- Add the sliced mushrooms to the skillet and cook for another 5 minutes until they are browned.
- Add the cream cheese and let it melt for 1-2 minutes before stirring into the mixture.
- In a separate bowl, combine the beef broth and milk. Whisk in the flour until smooth.
- Pour the beef broth/milk/flour mixture into the skillet. Cook for about 3-4 minutes, stirring, until it thickens.
- Remove from heat and stir in the sour cream. Taste and adjust seasoning if needed.
- Serve over hot buttered egg noodles and garnish with fresh parsley if desired.
Notes
For different variations, you can use ground turkey or chicken instead of beef and substitute with vegan cream cheese if you want a dairy-free option.