Classic Stroganoff gets a weeknight makeover with this Ground Beef Stroganoff recipe. Using ground beef rather than larger cut stew meat, this Stroganoff whips up fast and delicious with the classic mushroom and sour cream Stroganoff sauce. You’ll wonder why you ever made it the other way!
This recipe gave the classic Stroganoff a makeover by using ground beef instead of stew meat, making it a quick and delicious meal that the whole family enjoyed.
To make the Ground Beef Stroganoff, I gathered the ingredients: ground beef, mushrooms, onion, garlic, beef broth, sour cream, Worcestershire sauce, flour, butter, salt, and pepper.
First, I cooked the ground beef in a skillet over medium heat until it was browned and cooked through. I then transferred the cooked beef to a plate and set it aside.
In the same skillet, I melted the butter and added the chopped onion and minced garlic. I sautéed them until they were softened and fragrant. Then, I added the sliced mushrooms and cooked them until they were golden brown and tender.
Next, I sprinkled the flour over the mushroom mixture and stirred it to coat everything evenly. This step helped to thicken the sauce and give it a smooth texture.
I gradually added the beef broth to the skillet, stirring continuously to prevent lumps from forming. I let the mixture simmer for a few minutes until it thickened slightly.
Once the sauce had thickened, I added the cooked ground beef back into the skillet and stirred to combine everything. I seasoned the mixture with salt, pepper, and Worcestershire sauce, adjusting the flavors to my taste preferences.
Finally, I removed the skillet from the heat and stirred in the sour cream until it was fully incorporated. The sour cream added a creamy and tangy element to the Stroganoff sauce, making it rich and flavorful.
I served the Ground Beef Stroganoff over cooked egg noodles, but it can also be enjoyed with rice or mashed potatoes. The dish was a hit, and the ground beef worked wonderfully in place of the traditional stew meat.