There’s just something irresistible about a dish that wraps you in comfort and flavor all at once. This Creamy Ground Beef Stroganoff Recipe is exactly that—a luscious, rich sauce paired with tender beef and noodles that makes the whole kitchen smell like home. Trust me, once you try it, it’ll become a staple in your dinner rotation.
Jump to:
Why You'll Love This Recipe
I’ve made this Creamy Ground Beef Stroganoff Recipe more times than I can count, and each time it feels like a warm hug on a plate. What makes it stand out is how easy it is to prepare without sacrificing any richness or depth of flavor—perfect for busy weeknights or casual weekend dinners.
- Simple yet decadent: The creamy sauce blends cream cheese and sour cream for a silky texture that elevates ground beef to something special.
- Perfect mushroom flavor: Sautéed cremini mushrooms add an earthy depth without overwhelming the dish.
- Comfort food made quick: You can whip this up in about 30 minutes, making it a lifesaver for busy nights.
- Flexible serving options: Whether you want egg noodles, mashed potatoes, or rice, this recipe pairs beautifully with them all.
Ingredients & Why They Work
Each ingredient in this Creamy Ground Beef Stroganoff Recipe plays a key role in building layers of flavor and creating that luscious, creamy sauce you’ll want to savor. When shopping, I recommend choosing fresh, quality mushrooms and full-fat dairy for the best results.
- Cremini mushrooms: These have a richer, earthier taste compared to white mushrooms, providing a perfect umami boost.
- Unsalted butter and olive oil: The combo helps brown mushrooms beautifully without burning, plus adds flavor complexity.
- Lean ground beef: Using lean beef keeps the dish hearty but not greasy—balance is everything!
- Flour: This acts as a thickening agent to create that silky, clingy sauce you want coating every bite.
- Beef broth: Low sodium is key here so you can control salt levels better.
- Worcestershire sauce and Dijon mustard: Both bring layers of tang and savory depth—not what you’d expect but essential.
- Cream cheese: Softened cream cheese melts seamlessly to give the sauce that irresistible creaminess.
- Sour cream: Adds tang and velvety texture—the full-fat kind works best to prevent curdling.
- Seasonings (paprika, parsley, oregano, thyme, red pepper flakes): These spices round out the flavor with warmth and a subtle kick.
- Egg noodles or preferred starch: Egg noodles are classic, but mashed potatoes or rice work if you want to switch things up.
Make It Your Way
I love playing around with this Creamy Ground Beef Stroganoff Recipe depending on what’s in my fridge or what I’m craving. It’s a forgiving recipe that invites personalization, so don’t be afraid to tweak it to suit your tastes or dietary needs.
- Variation: One time, I swapped out the sour cream for Greek yogurt for a tangier twist and I kind of loved the fresher note it gave the sauce. Just make sure to use 2% Greek yogurt at room temperature to avoid curdling.
- Vegetables: I often toss in leftover roasted veggies like carrots or broccoli to stretch the meal and add a pop of color and nutrition.
- Gluten-free: Using rice or gluten-free pasta with gluten-free flour lets me make this recipe safe for friends who avoid gluten, and honestly, it still tastes fantastic.
- Protein sub: I’ve also tried ground turkey with added beef bouillon for that beefy flavor—it’s a great lighter alternative.
Step-by-Step: How I Make Creamy Ground Beef Stroganoff Recipe
Step 1: Sauté Mushrooms Like a Pro
Start by melting butter and olive oil in a large skillet over medium heat. When the fat’s hot, toss in your sliced cremini mushrooms, spreading them out evenly. Don’t stir for the first 3 minutes—trust me, patience here means better browning. After that, stir occasionally until all the liquid evaporates and the mushrooms turn golden and caramelized. Season with salt and pepper at the end to keep those browns crisp and flavorful, then set them aside.
Step 2: Brown the Beef & Build Flavor
In the same skillet (no need to wash it), toss in your ground beef and diced onions. Season with salt and pepper, then cook until the beef is fully browned. You’ll want to break it apart so it cooks evenly. This step lays the savory base of your stroganoff, so don’t rush. Once cooked, sprinkle the flour and garlic over the beef and stir for about a minute to cook out the raw flour taste and bring everything together.
Step 3: Create the Silky Sauce
Turn the heat to low and gradually stir in your beef broth, Worcestershire sauce, Dijon mustard, beef bouillon, and all your spices. Bring the mixture up to a boil and then reduce it to a simmer. Let it thicken for about 5 minutes—you’re looking for a sauce that coats the back of a spoon perfectly without being gluey.
Step 4: Add the Creamy Goodness
Lower the heat to the lowest setting and whisk in the softened cream cheese until it melts smoothly. Then, stir in the sour cream gently until the sauce is uniform. This step is where the magic happens, turning everything silky and decadent. Toss the mushrooms back into the sauce and give it a taste—add more salt or pepper if you feel it needs a little extra love.
Step 5: Serve It Right
Earlier, cook your egg noodles according to package directions, but remember to test them a few minutes before to keep that perfect al dente texture. Drain and rinse with cold water so they don’t overcook or stick together, then toss with a bit of olive oil if you’re not serving immediately. Spoon your creamy beef stroganoff over noodles, mashed potatoes, or rice and get ready to dive in!
Top Tip
From my experience making this recipe a dozen times, a few little tricks make all the difference between good and unforgettable.
- Soft cream cheese is crucial: I always microwave mine for about 20 seconds to get it perfectly soft so it melts seamlessly without clumps.
- Don’t rush your mushrooms: Cooking them until fully browned—not just softened—adds a caramelized depth that is key to flavor.
- Season as you go: Salt your mushrooms and beef in stages. It really brightens flavors but be careful not to overdo it early on.
- Stop noodles early: Pull your noodles off the heat a couple of minutes early and rinse with cold water to keep them from getting mushy when mixed with the sauce.
How to Serve Creamy Ground Beef Stroganoff Recipe
Garnishes
I like finishing mine with a sprinkle of fresh parsley or chives to add a little green brightness that cuts through the rich creaminess. A little cracked black pepper on top also adds that final touch of warmth and aroma.
Side Dishes
This dish shines on its own, but pairing it with a crisp green salad or some steamed green beans adds a fresh contrast. Sometimes I go for roasted asparagus or a simple cucumber salad for a cool, crunchy side to balance the richness.
Creative Ways to Present
For a dinner party, I like to serve the stroganoff in individual ramekins with a sprinkle of extra parsley and maybe a grating of sharp parmesan. Alternatively, plating it on buttered toast rounds or baked portobello mushrooms can elevate it into a fancy appetizer or lighter dish.
Make Ahead and Storage
Storing Leftovers
After your meal, store leftover stroganoff in an airtight container in the fridge. I’ve found it keeps wonderfully for up to 3 days without losing flavor or texture. Reheat gently on the stove or in the microwave, stirring occasionally to keep the sauce smooth.
Freezing
Freezing stroganoff works best if you skip adding the cream cheese and sour cream beforehand. Freeze the beef mixture with mushrooms separately—then thaw and add the creamy ingredients when reheating. This method prevents the sauce from breaking and keeps that perfect creamy texture you love.
Reheating
When reheating, warm the frozen or refrigerated stroganoff over low heat, stirring frequently. Once hot, gently whisk in the cream cheese until melted, and then the sour cream to bring back that silky richness. Avoid boiling after adding the sour cream to keep the sauce from curdling.
Frequently Asked Questions:
Absolutely! Just swap out the all-purpose flour for a gluten-free alternative and use gluten-free pasta or rice for serving. Make sure your beef broth and Worcestershire sauce are also gluten-free to avoid any hidden gluten.
Yes, you can swap in ground turkey, but I recommend adding extra beef bouillon or Worcestershire sauce to boost the flavor since turkey is milder. Also, add a little olive oil when cooking to help the roux form properly since turkey has less fat.
Sour cream curdles if it’s added to a sauce that’s still actively simmering or boiling. To avoid this, reduce the heat to low before stirring sour cream into the sauce, and don’t bring it back to a boil once it’s added. Using full-fat sour cream at room temperature also helps it blend smoothly.
You can prepare the beef and mushroom mixture ahead, but add the cream cheese and sour cream just before serving for the freshest texture. If you need to freeze, freeze the base mixture without the cream cheese and sour cream, then add them after reheating.
Final Thoughts
This Creamy Ground Beef Stroganoff Recipe holds a special place in my heart because it’s both a throwback to classic comfort food and a perfectly modern, quick dish that I can rely on anytime. It’s the kind of recipe that makes you feel cozy and cared for, whether you’re feeding your family or treating yourself. I genuinely hope you enjoy making and eating it as much as I do—once you try, I bet it’ll become your kitchen go-to too.
Print
Creamy Ground Beef Stroganoff Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
A rich and comforting Ground Beef Stroganoff recipe featuring tender mushrooms, a creamy sauce made with cream cheese and sour cream, and served over egg noodles, mashed potatoes, or rice. This classic dish combines savory beef, aromatic seasonings, and tangy Dijon mustard for a hearty meal perfect for weeknights or special occasions.
Ingredients
Mushrooms (optional)
- 8 oz. cremini/baby bella mushrooms sliced ⅛-inch thick
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
Sauce
- 1 pound lean ground beef
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 small onion diced
- 4-6 cloves garlic minced
- ¼ cup flour
- 3 cups low sodium beef broth
- 2 tablespoons Worcestershire sauce
- 1 ½ teaspoons Dijon mustard
- 1 ½ teaspoons beef bouillon or better than bouillon
- 1 teaspoon dried parsley
- ½ teaspoon paprika
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon red pepper flakes
- 2 oz. cream cheese, very soft (full fat melts better)
- ½ cup sour cream (full fat is less likely to curdle)
To serve
- 12 oz. egg noodles, mashed potatoes, or rice
Instructions
- Cook mushrooms: Melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat in a large skillet. Increase heat to medium-high, add sliced mushrooms, stir to coat, then spread evenly. Cook mushrooms for 3 minutes without stirring, then cook and stir for an additional 5 minutes until liquid evaporates and mushrooms are golden. Season with ¼ teaspoon salt and ¼ teaspoon pepper, then remove mushrooms to a plate.
- Cook beef and onions: In the same skillet, add ground beef and diced onions. Season with ½ teaspoon salt and ¼ teaspoon pepper. Cook over medium heat until beef is fully cooked through.
- Add flour and garlic: Stir in flour and minced garlic, cooking and stirring continuously for 1 minute to create a roux.
- Add liquids and seasonings: Lower heat to low. Gradually stir in beef broth, Worcestershire sauce, Dijon mustard, beef bouillon, dried parsley, paprika, oregano, thyme, and red pepper flakes. Bring mixture to a boil, then reduce heat to simmer and cook until the sauce thickens but is not too thick, about 5 minutes.
- Incorporate cream cheese and sour cream: Reduce heat to low and whisk in very soft cream cheese until melted smoothly. Stir in sour cream until fully combined. Add the cooked mushrooms back into the sauce.
- Adjust seasoning: Taste the sauce and add additional salt and pepper as needed to enhance flavor.
- Serve: Serve the stroganoff hot over cooked egg noodles, mashed potatoes, or rice. Garnish with fresh parsley if desired.
Notes
- For a turkey substitute, add 2 teaspoons beef bouillon for beef-like flavor and omit added salt; you may need extra olive oil to make the roux.
- You can substitute sour cream with 2% Greek yogurt at room temperature for a slightly different taste; avoid low-fat versions as they don’t melt well.
- Use baby bella or cremini mushrooms for maximum flavor; mushrooms can be omitted if preferred.
- Clean mushrooms with a damp paper towel rather than rinsing to avoid sogginess and poor browning.
- Cook mushrooms separately to preserve their color, texture, and flavor before adding to the sauce.
- Salt mushrooms only at the end of cooking to ensure they brown properly.
- Use very soft cream cheese (softened in microwave for 20-25 seconds) to avoid clumps in the sauce.
- Use room temperature sour cream for smooth blending; do not simmer sour cream to prevent curdling.
- If sauce becomes too thick after adding dairy, thin it with a little milk or beef broth.
- Do not overcook egg noodles; cook until al dente and rinse with cold water to stop cooking and prevent clumping.
- Toss cooked pasta with a little olive oil if not serving immediately to prevent sticking.
- Add vegetables like peas, broccoli, cauliflower, or bell peppers for extra nutrition and color.
- Use gluten-free pasta or rice and gluten-free flour to make the dish gluten-free.
- To freeze, omit cream cheese and sour cream, freeze cooled stroganoff with mushrooms in a sealed container, then thaw and reheat before adding dairy ingredients.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 90 mg
Leave a Reply