Ground Beef Stroganoff

This creamy Ground Beef Stroganoff is made from scratch with sour cream, mushrooms, and a rich, savory sauce. Serve it over egg noodles or rice for an easy, cozy weeknight dinner the whole family will love!

Course Dinner

Cuisine American

Keyword creamy beef stroganoff with noodles, easy ground beef stroganoff, ground beef stroganoff, ground beef stroganoff recipe

Prep Time 10

Cook Time 35

Total Time 45

Servings people

Calories 266kcal

Author Blair Lonergan

Equipment

Large skillet

Ingredients

1 tablespoon butter
8 ounces sliced fresh mushrooms
1 large onion, diced
1 teaspoon minced garlic
1 ¼ lbs. lean ground beef
¼ teaspoon dried thyme (or ¾ teaspoon fresh thyme leaves)
¼ teaspoon dried rosemary (or ¾ teaspoon minced fresh rosemary)
1 ½ cups beef broth, divided
½ teaspoon kosher salt
2 teaspoons Worcestershire sauce
¼ cup all-purpose flour
1 cup sour cream
Cooked egg noodles or rice, for serving
Optional garnish: chopped fresh parsley
Optional: a splash of brandy, dry sherry, or Marsala wine

Instructions

Melt butter in a large skillet over medium heat. Add mushrooms, onion, and garlic to the skillet and sauté until tender (about 8-9 minutes). Remove from skillet and set aside on a plate.
Brown the ground beef in the same skillet over medium-high heat until no longer pink (about 7 minutes), breaking it into small crumbles as it cooks. If you're not using extra lean ground beef, drain off the excess fat.
Add thyme, rosemary, 1 cup of the broth, salt, and Worcestershire sauce (and optional brandy/sherry/Marsala, if using). Bring to a boil, then reduce heat to low. Cover and simmer for about 10 minutes.
In a small bowl, whisk together the remaining ½ cup of broth with the flour until completely smooth. Stir the slurry into the beef mixture. Add the onion and mushroom mixture back to the skillet and bring to a boil, stirring constantly. Boil and stir for 1 minute, then reduce heat to low.
Stir in the sour cream and keep over low heat, just until warmed through (do not boil). Taste and season with additional salt and pepper, if necessary.
Serve over cooked egg noodles or rice and garnish with fresh parsley, if desired.

Notes

Ground beef: Any lean or extra-lean ground beef will work. If using beef with a higher fat content, drain the fat thoroughly after browning to prevent a greasy sauce.
Protein swap: Substitute ground chicken or ground turkey for the beef.
Flour slurry: It's important to whisk the flour into the reserved cold broth until completely smooth before adding it to the pot. This prevents lumps and ensures a silky sauce.
Sour cream (+ substitutes): Use full-fat sour cream for the best flavor and texture. Do not let the sauce boil after adding it, or the sour cream will break and become grainy. Plain Greek yogurt, cream cheese (a few tablespoons), or heavy cream can replace sour cream. Add over low heat at the end.
Optional wine/spirits: A splash of brandy, dry sherry, or Marsala wine adds a warm depth of flavor. Add it with the broth in Step 3.
Without mushrooms: Skip the mushrooms and increase the ground beef to 2 lbs.
Thin sauce fix: If the sauce is too thin, let it simmer for 2 to 3 more minutes after adding the slurry. You can also whisk a small amount of extra flour into a tablespoon of cold broth and stir it in.
Storage: Leftovers will keep in an airtight container in the refrigerator for 3-4 days. Reheat gently over low heat (do not boil).
Freezing: Freeze the sauce before adding the sour cream. Store for up to 3 months. Thaw overnight in the fridge, reheat, and stir in sour cream before serving.

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