i got home late from soccer practice and didnt know what to cook , so i tried grоund beef strоganoff. It’s a warm creamy dish that fills you up fast . You can put it on pasta or rice and it tastes amazing even if your kitchen skills are basic .
this meal mixes tender grоund beef with mushrooms , onions and a rich sauce made from broth and sour cream . It’s cheap , quick and you can change it up with what you have in your fridge . Whether you’re cooking alone or for your whole famіly , this dish wont let you down .
History of Beef Stroganoff
Beef stroganoff first showed up in Russia back in the 1800s . It was named after the Stroganov family , who were rich merchants . The original recipe used fancy sliced beef and sour cream with a bit of mustard . In 1861 it appeared in a Russian cookbook and everyone thought it was fancy .
As people took it around the world , it changed . In the US folks added mushrooms and served it over egg noodles or rice . Then cooks found using grоund beef was cheaper and faster , so thats how this version started . Now you see it in homes and restaurants everywhere .
Why Ground Beef?
Ground beef is cheaper than nice cuts of meat , so it’s easy on your wallet . It cooks fast too—under 30 minutes most of the time , perfect for weeknight dinners .
You can use ground beef in tacos , meatballs or casseroles too , so it’s a handy ingredient to keep around . It gives you lots of protein and if you pick lean beef , you get less fat without losing flavor .
Ingredients for Ground Beef Stroganoff
You only need a few things to make this :
- 1 lb grоund beef
- 1 cup sliced mushrоoms
- 1 medium onion , chopped
- 2 cloves garlic , minced
- 1 cup beef broth
- 1 cup sour cream
- 2 tablespoon flour
- salt and pepper to taste
- optional: parsley for garnish
How to Make It
- Prep: slice mushrоoms , chop onion and mince garlic . Heat oil in a skillet over medium heat .
- Cook Beef: add grоund beef and break it up with a spoon . Cook until no pink remains , about 5–7 minutes . Drain fat if it’s too much .
- Veggies: stir in onion and garlic and cook 2–3 minutes . Add mushrоoms and cook until soft .
- Sauce: sprinkle flour over everything and stir . Slowly pour in broth while stirring so no lumps form . Let it simmer until thick , around 5 minutes .
- Finish: take pan off heat and stir in sour cream . Season with salt and pepper .
- Serve: spoon over noodles or rice . Top with parsley if you like .
Tips & Variations
- Use low-fat sour cream to cut calories .
- Swap beef broth for veggie broth to make it meatless .
- Add smoked paprika for a smoky kick .
- Serve with steamed veggies or a side salad .
Nutritional Info
- Calories: about 400–500 per serving
- Fat: roughly 20–25g
- Protein: about 25–30g
- Carbs: around 30–40g if you use noodles
Common Mistakes
- Not browning the beef enough , so it tastes bland .
- Overcooking mushrоoms , making them rubbery .
- Skipping the flour , which makes sauce runny .
- Using bad sour cream , which can ruin the flavor .
Storage & Reheat
- Store in fridge within 2 hours in an airtight container for up to 3–4 days .
- Freeze in freezer-safe containers for up to 3 months .
- Reheat gently in a pan with splash of broth or water so it stays creamy .
Best Sides
- Classic: egg noodles , rice or mashed potatoes
- Veggies: steamed green beans , peas or roasted veggies
- Bread: garlic bread or a crusty baguette to mop up sauce
FAQs
Can I use another meat?
Yes , chicken or turkey works too .
What’s a good sour cream swap?
Greek yogurt or cashew cream are good options .
Can I make it ahead?
Sure , cook it and chill. Reheat gently when ready .
Is it spicy?
Not really , but you can add chili flakes or powder to suit your taste .
Is it gluten-free?
Use gluten-free flour and noodles and you’re all set .
Conclusion
Ground beef strоganoff is a cozy, easy dish that everyone loves . You can keep it simple or get creative with flavors . Try it tonight and see how fast it disappears from the plate !
ground beef stroganoff
Equipment
- 1 large skillet or frying pan
- 1 measuring cups and spoons
- 1 wooden spoon or spatula
- 1 cooking pot for noodles
- 1 colander
- 4 serving bowls
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 2 cups mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 cup sour cream
- to taste seasoning salt and pepper
- 8 ounces egg noodles
- 2 tablespoons olive oil
- for garnish fresh parsley optional
Instructions
- Start by cooking the egg noodles according to package instructions. Once cooked, drain and set aside.
- In a large skillet over medium heat, add the olive oil. Once hot, add the diced onion and cook for about 3 minutes until it begins to soften.
- Add the sliced mushrooms to the skillet and cook for an additional 5 minutes until they are tender.
- Add the minced garlic and ground beef to the skillet. Cook until the beef is browned, breaking it up with a spatula as it cooks, about 5-7 minutes. Drain excess fat if necessary.
- Stir in the beef broth, Worcestershire sauce, and Dijon mustard. Bring the mixture to a simmer.
- Reduce the heat to low and stir in the sour cream. Mix well until the sauce is heated through. Season with salt and pepper to taste.
- Add the cooked noodles to the skillet and gently toss until everything is well combined and coated with the creamy sauce.
- Serve hot, garnished with fresh parsley if desired.
