Easy Beef Stroganoff
Among our countless family dinners, ground beef Stroganoff stands out as a household favorite. Its creamy, buttery noodles, delicate mushrooms and chunks of tender beef have warmed the bellies and hearts of families like ours for generations.
This savory dish has a history as rich as its flavors, rooted in the culinary traditions of Russia. Despite its origins being far from our own, its timeless flavors and nostalgic charm have made it a home-cooking staple.
The original version of this dish came about in the late 1800s when a chef concocted it for a wealthy Russian count with the surname — you guessed it — Stroganoff. Beef stroganoff recipes have been Americanized in many ways since the dish started its rise to popularity around the 1930s when it was on the menu of New York’s Russian Tea Room. By the time it became a household specialty in the ’50s and ’60s, it had taken a budget-friendly shift from beef tenderloin to ground beef.
I have always loved how this easy beef stroganoff recipe perfectly blends the contrasting textures and flavors of the beef, earthy mushrooms and savory onions, united in a velvety sauce laced with hints of Worcestershire, Dijon mustard and sour cream. The substantial egg noodles are the perfect shape and texture to carry all of these flavors in every delicious bite!
What to serve with ground beef stroganoff
Since there’s a lot of flavor happening in ground beef stroganoff, fresh contrast is the key to sides to serve with it. Consider pairing it with a simple, green side salad, oven-roasted broccoli, Brussels sprouts or asparagus for a nice balance.
If you don’t mind another rich flavor and still want a side dish packed with nutrients, add sweet potatoes to the mix. A crusty bread or buttery dinner rolls are just perfect to soak up any extra sauce.
For dessert, go with light and refreshing with a lemon sorbet or mixed berry trifle. For something a little richer, stick with the fruit route and try these baked apple slices or strawberry jello salad.
When it comes to beverages, a medium-bodied red wine, like a Merlot or Malbec, pairs nicely with the dish’s complex flavors. Non-alcoholic options like sweet tea with lemon or a crisp apple cider are also delicious with beef stroganoff.
Ingredients needed to make ground beef stroganoff
Before we dive into the recipe, use this list to gather everything you will need to make it.
- Ground Beef: Gives the dish part of its hearty, savory foundation.
- Butter: Adds richness and helps to create a flavorful base for the sauce.
- Onions: Lends a subtle sweetness and aromatic undertones.
- Mushrooms: Adds an earthy, umami-rich flavor and a satisfying texture.
- Garlic: Enhances the savory flavor profile.
- Flour: Thickens the sauce for a velvety consistency.
- Beef Broth: Forms the base of the sauce and enhances the flavor.
- Worcestershire Sauce: Gives the sauce a tangy complexity.
- Dijon Mustard: Adds a little more tanginess plus subtle heat.
- Sour Cream: Brings a creamy texture and a slight tartness to balance the dish.
- Salt & Pepper: These classic seasonings balance and enhance the overall flavor.
- Egg Noodles: The traditional pasta choice for this dish, egg noodles are perfect for carrying the creamy sauce and other delicious bits.
Kitchen Equipment Needed
- Dutch oven or large sauté pan
- Large stock pot
Frequently asked questions about beef stroganoff
Here are a few questions and answers for things that often come up with I share this recipe with friends. If there’s anything I’ve not covered, leave a note in the comments section, and I will reply as soon as I can!
What can I add to stroganoff for more flavor?
To add more complexity to your ground beef stroganoff, you could add a dash of smoked paprika, a splash of soy sauce or a teaspoon of tomato paste.
How do you stop cream curdling in beef stroganoff?
To prevent the cream from curdling in your beef stroganoff, keep the heat low after you’ve added it to the mix and transferred it all back to the pan to simmer. Boiling the sauce after adding the sour cream will cause it to curdle. Instead, allow the dish to heat gently over low heat, stirring continuously until heated throughout.
What can I use in stroganoff instead of sour cream?
If sour cream isn’t available or to your liking, consider using crème fraîche, Greek yogurt, or a combination of cream cheese and heavy cream.
Can ground beef stroganoff be frozen?
If you have leftovers or want to prepare this ground beef stroganoff recipe in advance, it can be frozen for up to three months in an airtight container. To thaw it, transfer the stroganoff to the fridge overnight before reheating it on the stovetop over low heat. It can be kept in the fridge for 3-4 days.
More Grandma-Approved Recipes
If you loved this recipe for easy ground beef stroganoff, here are a few other recipes you should try! They are all delicious and Grandma-approved.
- Leftover Pot Roast Beef Hash
- The Easiest Ground Beef Tacos
- Ground Beef Casserole with Crescent Rolls
- Garlic Parmesan Brussels Sprouts
- Easy Chicken and Rice Casserole
Ground Beef Stroganoff
Equipment
- Dutch oven or sauté pan
- Large Stock Pot
Ingredients
- 1 ½ pounds sirloin or ribeye sliced thin
- 2 Tablespoons butter unsalted
- 1 small onion chopped
- 8 ounces mushrooms sliced thick
- 3 cloves garlic minced
- 2 Tablespoons flour
- 2 cups beef broth
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon Dijon mustard
- ⅔ cup sour cream
- ½ teaspoon salt
- ½ teaspoon fresh pepper
- 12 ounces egg noodles
Instructions
- Bring a large pot of salted water to boil the cook the noodles according to package.
- Add 1 tablespoon of butter to a Dutch Oven or large skillet over medium-high heat. Add the steak strips and cook just until browned on both sides. Work in batches and don’t overcrowd the pan. Remove from pan and keep warm.
- Melt the remaining tablespoon of butter in the pan with the steak fat. Add the onions and mushrooms and cook over medium-high heat until the onions are soft and the mushrooms are browned.
- Reduce heat to low and add the garlic, cooking for 1 minute. Add the flour. Stirring constantly, cook for another 2 minutes.
- Stir in beef broth, Worcestershire sauce, and Dijon mustard. Simmer for about 10 minutes or until thickened.
- Lastly add in the sour cream, and salt and pepper to taste.
- Put the noodles and steak back into the pan with the sauce and simmer over low heat until everything is warmed up.
- Serve over egg noodles or mashed potatoes. Garnish with chopped fresh parsley if desired.