Description
This Ground Beef Stroganoff is a creamy, comforting dish made with lean ground beef, sautéed mushrooms, onions, and garlic, all simmered in a rich sauce of beef broth, heavy cream, and sour cream. Perfectly seasoned and easy to prepare, it’s a hearty meal that can be served over noodles, rice, or potatoes.
Ingredients
Scale
Protein and Vegetables
- 1 lb lean ground beef
- 1/2 medium onion, diced
- 1 lb mushrooms, sliced
- 2 garlic cloves, minced
Liquids and Sauces
- 1 cup beef broth
- 1 cup heavy whipping cream
- 1/3 cup sour cream
- 1 Tbsp Worcestershire sauce
- 1 Tbsp olive oil
Dry Ingredients and Seasonings
- 2 Tbsp all-purpose flour
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp ground black pepper (adjust to taste)
Instructions
- Preheat and Brown the Beef: Preheat a heavy, deep pan over medium-high heat with olive oil. Add the ground beef and stir to break it down into small pieces. Add diced onions and minced garlic. Sauté until the onions are translucent and golden brown, about 5 minutes.
- Cook Mushrooms: Add sliced mushrooms to the pan and sauté for another 5 minutes or until the mushrooms soften. If the mushrooms release a lot of juice, continue cooking until it evaporates.
- Add Flour: Sprinkle the all-purpose flour over the beef and mushroom mixture, stirring continuously until the flour is fully incorporated and there are no lumps.
- Add Liquids and Simmer: Pour in the beef broth, heavy whipping cream, and Worcestershire sauce. Add salt and black pepper. Bring the mixture to a simmer, then reduce heat to low and let it simmer gently for about 5 minutes, allowing the sauce to thicken.
- Finish and Serve: Remove the pan from heat and stir in the sour cream until well combined. Adjust seasoning if needed. Serve the stroganoff warm over cooked noodles, rice, or potatoes as desired.
Notes
- For a thicker sauce, simmer a little longer until the desired consistency is achieved.
- Can substitute sour cream with Greek yogurt if preferred.
- Use lean ground beef to reduce fat content without sacrificing flavor.
- For gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
