Ground Beef Stroganoff Recipe

Family-friendly and frugal, this Ground Beef Stroganoff with fresh mushrooms, onions, and garlic in a rich, creamy sour cream sauce is an easy dinner recipe that is sure to please. Serve it over egg noodles, mashed potatoes, or rice.

Course main meal beef

Cuisine American

Keyword beef stroganoff with ground beef, ground beef stroganoff recipe, how do you make beef stroganoff with ground beef, how to make beef stroganoff with ground beef, how to make ground beef stroganoff

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 358kcal

Author Beth Pierce

Ingredients

1 lb lean ground beef
3 tablespoons unsalted butter
1 small onion chopped
16 ounces white button or cremini mushrooms sliced
3 cloves garlic minced
½ teaspoon dried thyme
1 teaspoon dried parsley
2½ tablespoons all-purpose flour
2½-3 cups low-sodium beef broth till desired consistency
1 tablespoon Worcestershire Sauce
1 teaspoon Dijon mustard
½ cup sour cream room temperature
kosher salt and black pepper to taste
fresh parsley garnish
cooked egg noodles optional

Instructions

Brown the ground beef in a large skillet over medium-high heat. Once halfway browned, add the butter, onion, and mushrooms. Continue cooking until the beef is cooked through and the mushrooms are browned.
Reduce the heat to low. Add garlic, thyme, and parsley. Cook for 1 minute, stirring constantly. Sprinkle with flour. Cook for 1-2 minutes, stirring to combine. Add the beef broth, Worcestershire sauce, and Dijon mustard, stirring to combine.
Simmer over low heat for 7-10 minutes. Stir in sour cream and cook for an additional 1-2 minutes. Season with salt and pepper to taste. If desired, garnish with fresh parsley or fresh thyme.
Serve over cooked egg noodles, mashed potatoes, or rice.

Video

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan over medium-low heat or in the microwave at reduced power.
To freeze, cool completely, then store in an airtight container and freeze for up to 3 months. Thaw in the fridge overnight and reheat in a pan over medium-low heat or the microwave at reduced power.

Nutrition