Easy Ground Beef Stroganoff Recipe
One evening, I wanted to make something warm, creamy, and satisfying but didn’t have a lot of time. I remembered the classic beef stroganoff, but I only had ground beef in the fridge. So, I gave it a try, and it turned out to be one of the easiest and most comforting meals I’ve ever made.Ground beef stroganoff is now one of my go-to recipes for a quick and hearty dinner. It has all the creamy, savory flavors of the traditional dish but comes together much faster. Serve it over egg noodles or rice, and you have a meal that the whole family will love.
Equipment
- Large Skillet
- Wooden spoon or spatula
- Cutting board and knife
- Measuring Cups and Spoons
- Pot for boiling noodles
Ingredients
- 1 pound ground beef (85% lean)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flour
- 1 ½ cups beef broth
- 1 tablespoon Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika
- ¾ cup sour cream
- 12 ounces egg noodles (or rice, for serving)
Instructions
- Bring a large pot of salted water to a boil.
- Cook the egg noodles according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat.
- Add the ground beef and cook, breaking it apart, until browned (about 5–7 minutes). Drain excess fat if needed.
- Add the butter, diced onion, and sliced mushrooms to the skillet.
- Cook for 4–5 minutes until softened.
- Stir in the minced garlic and cook for another minute.
- Sprinkle the flour over the beef and vegetables, stirring to coat everything evenly.
- Pour in the beef broth, Worcestershire sauce, salt, pepper, and paprika.
- Bring to a simmer and let cook for 5 minutes, stirring occasionally, until the sauce thickens.
- Reduce the heat to low and stir in the sour cream.
- Mix well until smooth and creamy.
- Spoon the beef stroganoff over egg noodles or rice. Serve warm.