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Creamy Mushroom and Ground Beef Stroganoff

A rich and creamy dish that warms you from the inside out, this stroganoff is made with ground beef, mushrooms, and a luscious sauce, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 1000
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef Preferably 80/20 fat content.
  • 8 ounces mushrooms, sliced Can use crimini or portobello for richer flavor.
  • 1 unit onion, chopped Chop 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 be substituted 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.

Method
 

Preparation
  1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing them until the onion becomes translucent, about 2-3 minutes.
  2. Add the ground beef to the skillet. Cook until browned, usually about 5-7 minutes. Be sure to break up any large pieces. After browning, drain any excess fat.
  3. Stir in the sliced mushrooms and cook until they are tender, about 5 minutes.
  4. Sprinkle the flour over the beef and mushroom mixture. Stir to combine, ensuring that the flour is well distributed.
  5. Gradually add the beef broth while stirring constantly. Keep stirring until the mixture begins to thicken, which should take about 3-5 minutes.
  6. 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.
  7. Finally, serve the creamy stroganoff over cooked egg noodles or rice. Enjoy your delightful meal with family or friends!

Notes

Leftover stroganoff can be refrigerated for up to 3 days in an airtight container. You can freeze this dish for up to 3 months. Always reheat gently to maintain creaminess.