Ground Beef Stroganoff Recipe
This recipe offers a delicious and comforting take on classic beef stroganoff using ground beef.
Ingredients:
- 1 tablespoon olive oil
- 1 pound lean ground beef (85% lean or higher)
- 1 medium onion, diced
- 8 ounces sliced fresh mushrooms
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 cup heavy cream or whipping cream
- ½ cup sour cream
- 2 teaspoons Worcestershire sauce
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish (optional)
- Egg noodles, cooked according to package directions (for serving)
Cooking Guide:
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Brown the Ground Beef: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned throughout, about 5-7 minutes. Drain any excess fat using a colander.
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Sauté the Vegetables: Add the diced onion to the pan and cook until softened, about 3 minutes. Stir in the sliced mushrooms and cook for an additional 5 minutes, or until the mushrooms are softened and released their juices. Add the minced garlic and cook for another minute, until fragrant.
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Make the Roux: Add the flour to the pan with the vegetables and stir to coat. Cook for 1 minute, stirring constantly, to create a roux. This roux will help thicken the sauce.
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Deglaze and Simmer: Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2-3 minutes, or until slightly thickened.
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Add Creamy Sauce: Stir in the heavy cream, sour cream, and Worcestershire sauce. Season with salt and pepper to taste. Bring the sauce back to a simmer and cook for 2-3 minutes, until slightly thickened.
Tips:
- For a richer sauce: You can substitute half of the beef broth with red wine. Add the red wine with the beef broth and simmer for a few minutes to allow the alcohol to cook off before adding the cream.
- Don’t overcook the beef: Overcooked ground beef can become dry and crumbly. Be sure to cook it just until browned.
- Adjust the thickness of the sauce: If your sauce is too thin, you can simmer it for a few additional minutes to thicken. Alternatively, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons of water) and cook until the sauce reaches your desired consistency.
- Serve immediately: Ground beef stroganoff is best served hot over cooked egg noodles. Garnish with chopped fresh parsley for an extra touch of flavor (optional).
- Leftovers: Store leftover stroganoff in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of milk or broth if necessary to thin the sauce.
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