Name: Ground Beef Stroganoff
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 pounds ground beef (90% lean recommended); Salt and pepper to taste; 3 tablespoons butter; 1/2 cup shallot, finely diced; 10 ounces mushrooms, sliced; 1 cup demi-glace; 1 cup heavy cream; 1 cup sour cream; 1 tablespoon Dijon mustard; 1 tablespoon fresh parsley, chopped

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The aroma of sizzling beef and sautéed mushrooms wafts through the kitchen, enveloping you in warmth and comfort. It’s the kind of inviting scent that makes your mouth water and your heart sing. Picture creamy, rich sauce smothering tender egg noodles, all beautifully adorned with fresh parsley. This is not just any dish—this is ground beef stroganoff, a quick and easy twist on a classic favorite that is sure to bring smiles around your dinner table.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Ground Beef Stroganoff
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Ground Beef Stroganoff

As the cooling winds of autumn draw near, the urge for hearty dishes grows stronger. I fondly remember evenings spent with family, all gathered to share this delightful meal. It became a ritual that not only warmed our bellies but also our hearts. Each bite evokes nostalgia, reminding me of love, laughter, and the magic of home-cooked meals. There’s just something special about creating memories over comforting food, and today, I invite you to join in this delightful experience. So, dust off that skillet and let’s create some magic with ground beef stroganoff!

Why You’ll Love This Recipe

Simple & Quick: Ready in just 30 minutes, it’s perfect for weeknight dinners.
Irresistible Flavor: Imagine the savory goodness of beef paired with creamy sautéed mushrooms—yum!
Eye-Catching Appeal: Those rich colors and hearty textures make for a beautiful presentation.
Flexible Serving: Perfect for cozy family dinners or casual gatherings with friends.
Diet-Friendly Options: Easily adaptable for gluten-free diets with the right noodles.

Ingredients You’ll Need

Ground Beef (2 pounds, 90% lean recommended): The star of this dish, offering a rich meaty flavor. You can use a lean variety for a healthier option, but avoid more fatty ground beef to keep the dish from becoming greasy.
Salt and Pepper: Essential for seasoning to enhance the flavors of your dish. Feel free to add more to suit your taste, but start small!
Butter (3 tablespoons): Adds richness while sautéing the shallots and mushrooms. Substitute with olive oil if desired.
Shallot (1/2 cup, finely diced): Offers a milder, sweeter onion flavor. In a pinch, yellow onion will work too.
Mushrooms (10 ounces, sliced): Provides umami and texture. White button mushrooms are great, but cremini adds more depth.
Demi-Glace (1 cup): This concentrated sauce elevates your stroganoff to new heights. You can use low-sodium beef broth as a substitution, but the flavor won’t be as deep.
Heavy Cream (1 cup): Gives a luscious, creamy texture. For a lighter option, half-and-half can be used, although it may not be as rich.
Sour Cream (1 cup): Adds tanginess and balances the cream. Greek yogurt is a great substitute if you’re looking for a healthier option.
Dijon Mustard (1 tablespoon): A touch of sharpness that brightens the entire dish. Adjust to taste based on your preference.
Fresh Parsley (1 tablespoon, chopped): Adds a pop of color and freshness to garnish. Feel free to omit it if you don’t have it on hand.

How to Make Ground Beef Stroganoff

Cook the Ground Beef: Begin by heating a large skillet over medium-high heat. Add the ground beef, seasoning with salt and pepper. Cook until browned and no longer pink, about 8-10 minutes. Don’t forget to break it up with a spoon for even cooking. Once cooked, remove it from the skillet using a slotted spoon, then tent it with foil to keep warm while you prepare the rest of the dish.

Sauté Shallots and Mushrooms: With any fat left in the skillet, reduce heat to medium and add the butter. Let it melt before adding the finely diced shallots. Sauté for 2-3 minutes until softened and fragrant. Next, toss in the sliced mushrooms, cooking for about 3-4 minutes until they yield their juices and the pan is mostly dry. This step enhances the dish’s depth through caramelization.

Simmer the Sauce: Stir in the demi-glace and bring the mixture to a gentle boil. Once boiling, reduce the heat and let it simmer for about 10 minutes. This allows the flavors to marry beautifully. Keep an eye on it; stir occasionally to prevent sticking and to enhance those inviting aromas in your kitchen.

Add Creamy Components: Now, it’s time to whip in the heavy cream, sour cream, and Dijon mustard. Return the cooked ground beef to the skillet, along with any juices that accumulated on the plate. Stir everything together and heat for another 1-2 minutes, ensuring it’s warmed through. This creamy blend is where the magic happens—thick and luscious! Adjust seasoning with salt and pepper as needed.

Finish and Garnish: Just before serving, sprinkle in the freshly chopped parsley for color and a burst of freshness. Alternatively, you can save it for garnish once plated for that pop of green! For an extra indulgence, a dollop of sour cream on top never hurts.

Serve Over Noodles: Prepare your egg noodles according to package directions. Drain and serve the savory ground beef stroganoff generously atop the noodles. The combination of creamy sauce and noodles creates a wholesome dish that’s both satisfying and comforting.

Storing & Reheating

Leftover ground beef stroganoff can be stored in an airtight container in the refrigerator for up to 3-4 days. If you’re looking to keep it longer, you can freeze the dish for up to 3 months. Just make sure to let it cool completely before transferring it. To reheat, warm it gently on the stove over low heat or in the microwave, stirring occasionally until heated through. Keep in mind that the texture may change slightly after freezing, but a splash of milk or more cream can help refresh the sauce.

Chef’s Helpful Tips

Avoid overcooking the beef to keep it tender—cook just until no longer pink.
Let your cream and sour cream come to room temperature before adding to prevent curdling.
If your sauce seems too thick, add a bit of beef broth or water until you reach desired consistency.
For an extra flavor boost, sauté garlic with your shallots.
You can make this dish ahead of time; it actually tastes better the next day as the flavors meld.
Experiment with different mushrooms for varied flavors, such as shiitake or portobello.

Delicious, creamy, and oh-so-comforting, this ground beef stroganoff recipe ticks all the boxes for a family favorite. With its quick prep time and simple ingredients, it’s an invitation to gather around the table and create new memories. I hope you’ll take a cue from my cozy evenings spent with loved ones and whip up this dish to enjoy after a long day. Don’t be afraid to play around with the flavors or ingredients as you make it your own. Happy cooking!

Recipe FAQs

Can I make ground beef stroganoff ahead of time?

Absolutely! This dish can be made in advance and stored in the refrigerator for up to 4 days. Just follow the recipe instructions, cool it, and transfer it to an airtight container. When ready to serve, simply reheat it on the stovetop or in the microwave until warmed through.

What can I use instead of egg noodles?

While egg noodles are traditional, feel free to swap them for fettuccine, pasta, or even zucchini noodles for a low-carb option. Rice or mashed potatoes also work well and add a different twist to the dish.

How can I make this dish gluten-free?

To make ground beef stroganoff gluten-free, simply substitute the regular egg noodles with gluten-free pasta. Additionally, ensure that your demi-glace and Dijon mustard are gluten-free brands.

Can I prepare this dish without sour cream?

Yes! If you prefer not to use sour cream, Greek yogurt is a fantastic substitute. It provides a similar creamy texture and tangy flavor while offering a healthier profile. Just be sure to stir it in gently over low heat to avoid curdling.