Quick Summary: Effortless Ground Beef Stroganoff

Crafting homemade Ground Beef Stroganoff from scratch is surprisingly simple, no boxed mixes required! Begin by browning ground beef with finely diced onions and sliced mushrooms. Infuse the mixture with vibrant flavors from Dijon mustard, Worcestershire sauce, and a touch of smoked paprika. Then, simmer wide egg noodles directly in rich beef broth, allowing them to absorb all the delicious juices. Finish the dish off-heat by stirring in sour cream and heavy cream for an irresistibly silky, tangy sauce. This entire comforting meal comes together in just one pot, saving you time and effort, and is ready to enjoy in less than an hour. (Discover my secret tip below for an even faster preparation!)

Recipe Video Guide

For a step-by-step visual guide on preparing this scrumptious Ground Beef Stroganoff, watch our detailed recipe video below. It’s designed to walk you through each stage, ensuring a perfect and hassle-free cooking experience every time.

Essential Ingredients for Your Perfect Ground Beef Stroganoff

Creating an authentic and flavorful Ground Beef Stroganoff starts with selecting the right ingredients. Each component plays a vital role in building the rich, creamy, and savory profile of this beloved dish. Below is a detailed look at what you’ll need, along with some helpful tips and substitution ideas:

• Onion and Salt: I always opt for yellow onions, which caramelize beautifully and add a deep, sweet foundation to the sauce. A dash of salt is key during the sautéing process, as it helps draw out moisture from the onions, accelerating their caramelization and enhancing their natural sweetness.
• Cooking Oil: For sautéing, I highly recommend using olive oil or avocado oil. Both have a high smoke point, which is crucial for achieving that perfect golden brown on your onions and beef without burning the oil and imparting off-flavors.
• Ground Beef: For the best results in this one-pot recipe, 93% lean ground beef or higher is ideal. This lean-to-fat ratio prevents the dish from becoming overly greasy when cooked directly with the onions. If you prefer to use ground beef with a higher fat content, consider browning it separately, then draining the excess fat before adding it back to the skillet with the sautéed onions and garlic. This method ensures you keep all the savory flavors while maintaining a balanced texture. For dietary preferences or variety, ground turkey, venison, or elk can also be excellent substitutes, offering a unique twist to the classic.
• Garlic: Freshly minced garlic is non-negotiable for its pungent, aromatic kick. While garlic powder can be used in a pinch, fresh garlic offers an unparalleled depth of flavor that truly elevates the Stroganoff.
• Dijon Mustard: This seemingly small addition is a powerhouse of flavor. Dijon mustard provides a subtle tang and a complex, slightly spicy note that brightens the rich beef sauce and prevents it from being too heavy. It’s an essential component that ties all the savory elements together.
• Smoked Paprika: Don’t underestimate the power of smoked paprika! Its distinct smoky flavor adds an incredible depth and savory warmth that regular paprika simply can’t replicate. This ingredient provides a unique, earthy undertone that makes the Stroganoff truly special. If a strong smoky flavor isn’t to your liking, you can use a mix of half smoked and half regular paprika, or even all regular paprika for a milder taste profile.
• Salt and Pepper: Basic seasonings, but crucial for balancing and enhancing all the other flavors. Always taste and adjust as you go!
• Baby Bella Mushrooms: These mushrooms are my top choice for Stroganoff due to their robust, earthy flavor and firm texture, which holds up well in the creamy sauce. Baby bellas (also known as cremini mushrooms) are simply mature white button mushrooms, offering a richer taste than their younger counterparts. If baby bellas are unavailable, white button mushrooms can be used. If you prefer to omit mushrooms entirely, consider doubling the amount of onions and adding some diced zucchini for a touch of texture and freshness.
• Beef Broth: The liquid foundation of our sauce. A good quality beef broth is key for a deeply flavored Stroganoff. Feel free to substitute chicken broth if that’s what you have on hand; surprisingly, chicken broth often has more protein and its flavor difference won’t negatively impact the finished dish. For an extra rich broth, a concentrate like Better Than Bouillon Beef Base is an excellent option. Remember to use low-sodium broth if you are monitoring your sodium intake.
• Egg Noodles: Wide egg noodles are the traditional choice for Stroganoff and for good reason! Their tender, chewy texture and broad surface area are perfect for soaking up the creamy sauce.
• Sour Cream and Heavy Cream: This dynamic duo is what gives Stroganoff its signature creamy texture and tangy finish. Sour cream provides a lovely, bright acidity that cuts through the richness of the beef, while heavy cream ensures an extra-smooth, luxurious sauce. For a lighter option or a dairy-free alternative, plain Greek yogurt can be an excellent substitute for sour cream, offering a similar tang and thickness.
• Fresh Parsley: While optional, a sprinkle of fresh chopped parsley at the end adds a vibrant pop of color and a fresh, herbaceous note that beautifully complements the rich flavors of the Stroganoff.

Refer to the recipe card below for exact quantities.

✨ Pro Tip: Make Ground Beef Stroganoff Even Faster ✨

My ultimate secret to whipping up quick and easy dinners during the week is maintaining a ready-to-use stockpile of cooked ground beef in the freezer. When you already have part of the cooking done, getting this delicious hamburger Stroganoff and many other recipes with ground beef on the table becomes a breeze. After a grocery run, simply cook ground beef in bulk, then portion and freeze it in recipe-ready quantities. This not only shaves a significant 10-15 minutes off your weeknight prep time but also reduces the number of dishes you’ll need to wash, making dinner faster and cleanup simpler.

Mastering Ground Beef Stroganoff: A Step-by-Step Guide

Creating this rich and creamy one-pot Ground Beef Stroganoff is simpler than you might think. Follow these detailed steps to achieve a perfectly balanced and incredibly flavorful dish that will become a regular in your weeknight rotation.

Step 1: Prepare Your Vegetables. Begin by thinly slicing the large yellow onion. Next, mince your fresh garlic cloves. Finally, clean your baby bella mushrooms thoroughly and slice them evenly. Proper preparation ensures even cooking and optimal flavor distribution.

Step 2: Caramelize the Onions. In a deep skillet or Dutch oven with a large heating surface, heat 1 tablespoon of olive oil over medium heat. Once the oil is shimmering, add your thinly sliced onions and sprinkle them with a dash of salt. Sauté the onions slowly and patiently over medium-low heat, stirring frequently. Reduce the heat further if you notice them browning too quickly to prevent burning. This step is crucial and should not be rushed; allow about 10-15 minutes for the onions to become deeply golden and caramelized. Properly caramelized onions are incredibly sweet and jammy, providing a foundational depth of flavor that is essential for a truly outstanding Stroganoff.

Step 3: Add Garlic and Brown the Beef. Once the onions are perfectly caramelized, add the minced garlic to the skillet and cook for just 1 minute until fragrant. Be careful not to burn the garlic. Next, crumble in 1 pound of 93% lean ground beef. Cook, breaking it up with a spoon, until it is thoroughly browned. If you used a higher fat ground beef, now is the time to carefully drain any excess fat to prevent the dish from becoming greasy.

Step 4: Season for Depth. Stir in the 2 tablespoons of Dijon mustard, 1 tablespoon of Worcestershire sauce, 1 teaspoon of smoked paprika, 1 teaspoon of salt, and ½ teaspoon of black pepper into the beef mixture. Continue to cook for another 2 minutes, stirring constantly. This brief cooking time allows the spices and condiments to toast slightly and meld their flavors beautifully with the beef and onions, creating a rich, aromatic base for your Stroganoff.

Step 5: Sauté Mushrooms and Deglaze. Add the sliced baby bella mushrooms to the skillet. Sauté them over medium-high heat for 3-4 minutes, or until they have softened and released their moisture. Next, pour in 3 cups of beef broth. Bring the mixture to a boil, then immediately deglaze the pan by scraping the bottom with your spoon as you stir. This action releases all the delicious browned bits (fond) stuck to the bottom of the pan, incorporating them into the broth and adding immense flavor to your sauce.

Step 6: Temper the Dairy. In a separate small bowl, combine the ¾ cup of sour cream and ¼ cup of heavy cream. To prevent the cold dairy products from curdling when added to the hot sauce, it’s essential to temper them. Carefully add 1-2 teaspoons of the hot liquid from the pan into the cream mixture, whisking well. This slowly raises the temperature of the dairy, preparing it for incorporation. Set this tempered mixture aside.

Step 7: Cook the Noodles. Add the 8 ounces of wide egg noodles directly to the boiling broth in the skillet. Return the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pan and cook for 8-10 minutes, or until the noodles are tender but still retain a slight bite (al dente). Cooking the noodles directly in the sauce allows them to absorb all the savory flavors, making this a true one-pot wonder.

Step 8: Finish and Thicken. Once the noodles are cooked, remove the pan from the heat. Gently stir in the tempered sour cream and heavy cream mixture until the sauce is uniform and beautifully creamy. Avoid boiling the sauce after adding the dairy, as this can cause it to curdle. Let the Stroganoff sit uncovered for about 5 minutes; this resting time allows the sauce to thicken slightly to a perfect consistency.

Step 9: Serve and Garnish. Spoon the rich Ground Beef Stroganoff onto plates and serve immediately. For a fresh, vibrant touch, garnish each serving with a sprinkle of fresh chopped parsley. Enjoy this comforting and easy-to-make weeknight masterpiece!

✨ Pro Tip: Prevent Curdling of Dairy ✨

A common concern when adding cold dairy products like sour cream or heavy cream to a hot sauce is curdling. This happens because the sudden change in temperature causes the proteins in the dairy to seize up. The simple solution is ‘tempering.’ By slowly raising the temperature of the cold dairy, you prevent this shock. In this Ground Beef Stroganoff recipe, whisking a small amount (1-2 teaspoons) of the hot beef broth from the pan into your combined sour cream and heavy cream mixture before adding it back to the skillet effectively tempers the dairy, ensuring a perfectly smooth, silky, and curdle-free sauce every time.

Storage and Freezing Guidelines for Ground Beef Stroganoff

This Ground Beef Stroganoff is so delicious, you might not have leftovers! But if you do, it stores and freezes wonderfully, making it an excellent meal prep option for future busy evenings.

Refrigeration

To store leftovers, allow the Stroganoff to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 4 days. When you’re ready to enjoy it again, Ground Beef Stroganoff can be easily reheated in the microwave or gently warmed on the stovetop over low heat. If reheating on the stovetop, you might find it beneficial to add a splash of beef broth or water to loosen the sauce, as the noodles can absorb more liquid over time.

Freezing for Later

Ground Beef Stroganoff is also freezer-friendly, allowing you to prepare it ahead of time. Store it in an airtight freezer-safe container for up to 6 months. For the best texture after thawing, I recommend a slight modification: if you plan to freeze the Stroganoff, slightly undercook the egg noodles (by about 1-2 minutes less than recommended) and, crucially, omit the sour cream and heavy cream from the initial preparation. Make a note to yourself to add these dairy components fresh after heating the thawed dish. This prevents the dairy from separating or becoming grainy during the freezing and reheating process, ensuring your Stroganoff remains perfectly creamy and smooth.

Frequently Asked Questions About Ground Beef Stroganoff

Ground Beef Stroganoff

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