Ground Beef Mushroom Stroganoff

Ground Beef Stroganoff is the perfect answer to those nights when you need something comforting and quick yet deeply flavorful. A velvety mushroom gravy coats tender bites of beef and noodles, making every forkful an instant favorite at the table.

My family cheers whenever they see this for dinner. It became a weeknight favorite after a rushed evening turned into everyone asking for seconds and thirds.

Ingredients

• Ground beef: choose eighty five percent lean for best balance of flavor and easy browning
• Kosher salt: brings out the natural beef flavor
• Freshly ground black pepper: balances richness and adds depth
• Ground paprika: for warmth and glowing color Hungarian style is ideal if you have it
• Granulated garlic or garlic powder: adds a savory layer if you love garlic go for granulated
• Small onion: for sweetness and savory aroma be sure to use fresh its flavor is key
• All purpose flour: thickens the sauce use unbleached for best results
• Fresh white button or crimini mushrooms: hearty texture and earthy flavor opt for fresh and firm mushrooms
• Low sodium beef broth: adds deep umami without making it too salty
• Worcestershire sauce: for signature tangy savoriness check the label for real anchovies
• Dried or fresh parsley: brightens the dish and adds color always pick leafy and green bunches
• Dried thyme: herbal note and subtle fragrance
• Sour cream: creates creaminess and tang go for full fat for best richness
• Cooked egg noodles or pappardelle: classic base to soak up the sauce look for wide and sturdy noodles
• Fresh Italian parsley: garnish and fresh bite adds freshness when chopped right before serving

Step by Step Instructions

Prepare the Beef and Aromatics:

Crumble the ground beef in a large skillet over medium high heat. Sprinkle with salt black pepper paprika and granulated garlic. Add the onion and cook stirring frequently until the meat is browned and the onion is nearly tender usually about eight minutes. This lets the beef fully develop its flavor and the onions soften for sweetness.

Drain and Add Thickener:

Carefully drain any excess liquid from the pan to keep the finished sauce silky. Return the skillet to the heat and sprinkle the flour over the beef mixture. Stir to coat everything completely as this helps the sauce thicken evenly later.

Cook the Mushrooms:

Add the sliced mushrooms to the skillet. Stir them in and let them cook for two minutes so they begin to soften and absorb the beef flavors. They should look slightly tender before moving on.

Build the Sauce:

Pour in the beef broth Worcestershire sauce parsley thyme and another dash of paprika. Stir gently and bring the mixture to a gentle boil to develop the sauce’s depth. Reduce to a simmer and cook for about five minutes until the sauce thickens and the mushrooms are tender.

Temper the Sour Cream:

Use a ladle to remove about half a cup of the hot broth from the pan. Whisk the hot broth into the sour cream in a separate bowl until smooth. This step prevents curdling in the final sauce and ensures creaminess.

Finish the Sauce:

Pour the sour cream mixture back into the pan and stir everything together until fully combined and smooth. Taste and adjust the salt as needed.

Serve:

Spoon the warm beef stroganoff over a nest of cooked noodles. Sprinkle with fresh parsley just before serving for a bright finish.

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Nothing beats how these mushrooms soak up every bit of rich sauce. A rainy Wednesday once turned magical when my daughter announced she wanted to learn how to sauté mushrooms just for this meal.

Storage Tips

Store any extras in an airtight container in the refrigerator for up to three days. For reheating warm gently on the stove over low heat and add a splash of beef broth or water to loosen the sauce before serving.

Ingredient Substitutions

No fresh mushrooms on hand use canned but rinse and drain them well for best texture. Greek yogurt works in place of sour cream but brings a bit more tang so taste as you go. Swap the ground beef for ground turkey if you want a lighter version and try a splash of sherry for extra savoriness.

Serving Suggestions

Pile the stroganoff high over pillowy egg noodles but rice or mashed potatoes work just as well for soaking up the creamy sauce. Add a side of buttered peas or roasted green beans for a complete meal. For a classic touch serve with thick slices of crusty bread.

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Cultural Context

Stroganoff hails from Russia but this creamy ground beef version was a hit during mid twentieth century American home cooking. It became a staple because it is both comforting and endlessly adaptable. Every family seems to add their own little twist over time and it still holds the charm of its origin.

Recipe Questions & Answers

→ What type of mushrooms work best?

Button or crimini mushrooms add earthy flavor and a meaty texture. Either variety works beautifully in this dish.

→ Can ground turkey be substituted for beef?

Yes, ground turkey is an excellent alternative and will yield a lighter yet equally satisfying stroganoff.

→ Is it necessary to use sour cream?

Sour cream gives the sauce its classic tang and creamy consistency, but plain Greek yogurt can be used if preferred.

→ What’s the best way to thicken the sauce?

Sprinkling flour over the cooked beef helps the sauce thicken evenly and creates a smooth, rich coating for the noodles.

→ Which noodles pair best with the stroganoff?

Egg noodles or pappardelle are traditional and soak up the sauce well, but any pasta shape can work based on preference.