Creamy Mushroom and Ground Beef Stroganoff: A Rich Comfort Classic
By Liam Carter
Prep
10 min
Cook
20 min
Total
30 min
Servings
4
Level
Easy
The creamy sauce on pasta with mushrooms and ground beef makes a tasty‚ hot meal․ This recipe for Creamy Mushroom and Ground Beef Stroganoff is a fast‚ easy recipe that works well as an evening meal during the week․ Other ingredients in the recipe include fresh ground beef and mushrooms‚ sour cream‚ and other ingredients to make a tasty sauce to serve with other foods․
Key preparation tips include browning the meat and onions until tender to enhance flavor․ Incorporating flour into the dish will help thicken the sauce cooked in beef broth․ Stir in sour cream at the end of cooking to add richness without curdling when cooked correctly․
Watch the sauce as it cooks․ The sauce will soon be ready․ Don't overcook the onions and garlic‚ which can make them taste burnt and overpower the dish․ Mixing in sour cream while the sauce is cooler will keep it from curdling and preserve its creamy texture․
Serve stroganoff with egg noodles or other grains as desired․ Stroganoff leftovers can be stored in the refrigerator for up to 3 days and in the freezer for up to 3 months to make more meals over time․
Why you'll love this recipe
- Can be cooked in 30 minutes and provides a filling meal without a lengthy cooking process․ A good option for weeknight meals․
- Common ingredients like ground beef and mushrooms provide a filling and flavorful meal that most family members will like․
- A one-pan approach to cooking offers time and convenience savings as well as other advantages related to food flavors․ It can save time and reduce cleanup in the kitchen․
- Has multiple serving ideas; can serve with egg noodles and rice or mashed potatoes to accommodate different tastes․
- Offers cooking suggestions to help prevent common issues‚ such as sour cream curdling‚ to ensure creamy sauce results․
- Storage tips can help consumers safely reheat and consume leftovers and save time and food by avoiding waste․
Ingredients
- •1 pound ground beef (Preferably 80/20 fat content)
- •8 ounces mushrooms (Sliced, can use crimini or portobello for richness)
- •1 unit onion (Chopped finely for even cooking)
- •2 cloves garlic (Minced, adds depth of flavor)
- •1 cup beef broth (Can substitute with vegetable broth for a vegetarian option)
- •1 cup sour cream (Can substitute with Greek yogurt)
- •2 tablespoons flour (Can use gluten-free flour if needed)
- •2 tablespoons olive oil (For sautéing)
- •to taste salt and pepper (Season throughout the cooking process)
- •as needed egg noodles or rice (For serving)
Instructions
- 1
In a large skillet, heat the olive oil over medium heat.
- 2
Add the chopped onion and minced garlic, sautéing them until the onion becomes translucent, about 2-3 minutes.
- 3
Add the ground beef to the skillet. Cook until browned, usually about 5-7 minutes. Be sure to break up any large pieces.
- 4
Stir in the sliced mushrooms and cook until they are tender, about 5 minutes.
- 5
Sprinkle the flour over the beef and mushroom mixture. Stir to combine, ensuring that the flour is well distributed.
- 6
Gradually add the beef broth while stirring constantly. Keep stirring until the mixture begins to thicken, which should take about 3-5 minutes.
- 7
Lower the heat and gently stir in the sour cream. Season the sauce with salt and pepper to your taste. Allow everything to heat through without boiling.
- 8
Finally, serve the creamy stroganoff over cooked egg noodles or rice.
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