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
Scale
Mushrooms (optional)
- 8 oz. cremini/baby bella mushrooms sliced 1/8-inch thick
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Sauce
- 1 pound lean ground beef
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 small onion diced
- 4-6 cloves garlic minced
- 1/4 cup flour
- 3 cups low sodium beef broth
- 2 tablespoons Worcestershire sauce
- 1 1/2 teaspoons Dijon mustard
- 1 1/2 teaspoons beef bouillon or better than bouillon
- 1 teaspoon dried parsley
- 1/2 teaspoon paprika
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes
- 2 oz. cream cheese, very soft (full fat melts better)
- 1/2 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 1/4 teaspoon salt and 1/4 teaspoon pepper, then remove mushrooms to a plate.
- Cook beef and onions: In the same skillet, add ground beef and diced onions. Season with 1/2 teaspoon salt and 1/4 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
