I grew up on bowls of beef stroganoff, and this version brings that same cozy feel in a faster way with ground beef. It tastes rich and bright at once, with tender noodles and a creamy sauce that hugs each bite. When the day runs long, this pot saves dinner and our mood. Here we keep the main idea simple and bold beef stroganoff with soft onions, earthy mushrooms, and a smooth finish from sour cream. You get deep flavor with very little fuss. We stir, we taste, we share, and plates come back clean. You will find what you need if you came for a recipe for beef stroganoff. We use the same pantry moves that make a beef stroganoff recipe ground beef work on a busy night. That means a ground beef stroganoff recipe easy that still feels like the best beef stroganoff recipe at home. If you want a calm plan, try this easy beef stroganoff recipe and keep it as your home made beef stroganoff recipe.
Table of Contents
- 1 Key Takeaways
- 2 Easy Beef Stroganoff Recipe
- 3 Ingredients for Beef Stroganoff
- 4 How to Make Beef Stroganoff
- 5 Tips for Making Beef Stroganoff
- 6 Making Beef Stroganoff Ahead of Time
- 7 Storing Leftover Beef Stroganoff
- 8 Try these ground beef recipes next
- 9 Beef Stroganoff
- 10 Nutrition
1 Key Takeaways
- Creamy noodles meet tender beef for a calm weeknight bowl made by Kathy for Simply Cooked Recipes at https://www.simplycookedrecipes.com
- Quick steps stay simple and the sauce stays smooth with gentle heat
- Pantry swaps work well and leftovers taste even better on day two
- Main skill is patience with the sour cream so the sauce stays silky
2 Easy Beef Stroganoff Recipe
I call this our happy bowl. Beef stroganoff warms the room and we all breathe easier. I say beef stroganoff twice here because it lives rent free in my head and on my dinner plan. The meat browns. The onions turn sweet. The sauce leans rich then bright. I learned this on a cold night when we needed comfort fast and I had ground beef and a plan.
This easy beef stroganoff recipe keeps the steps tight. I cook low and slow at the end so the sour cream stays smooth. A squeeze of lemon wakes the pan. I plate with wide noodles so the sauce can cling and not hide. Friends ask for seconds. I just smile and hand them a fork.
For search folks the phrase recipe for beef stroganoff lands well. People also ask for the best beef stroganoff recipe when they want a sure win. On busy nights I love a ground beef stroganoff recipe easy that still tastes like Sunday supper.
3 Ingredients for Beef Stroganoff
Ground beef I use lean beef so the sauce stays clean and full of flavor without a heavy feel in the bowl. The beef browns fast and builds a deep base.
Onion A small chopped onion turns soft and sweet in the pan and gives the sauce a gentle backbone that feels homey and warm.
Mushrooms Sliced mushrooms bring that earthy note we crave in classic beef stroganoff and they soak up the savory juices like tiny sponges.
Garlic Two cloves go in for a calm bite that lifts the whole pot without taking over the spoon.
Beef broth I pour in broth to loosen the fond and to give the sauce body that feels balanced and not heavy.
Sour cream Full fat sour cream turns the sauce silky and cool and it tames the heat in the pan at the end.
Flour A light dust helps the sauce hold together and cling to noodles without lumps.
Dijon and Worcestershire Small spoonfuls add a soft tang and depth that whisper rather than shout.
Olive oil salt and black pepper The basics that make each bite sing and that let every other part taste like itself.
Egg noodles Wide noodles give the creamy beef stroganoff plenty of room to coat every bite in a soft glossy layer.
Parsley A handful of chopped parsley brings a clean note and a fresh look that feels bright on the plate.
4 How to Make Beef Stroganoff
Step one Set a large skillet over medium heat. Add the ground beef. Break it into small bits and cook until browned. Spoon off extra fat if you see a lot. This builds flavor without heaviness.
Step two Stir in onion and garlic. Cook until the onion turns soft and sweet. The pan should smell cozy and the edges should sizzle in a gentle way.
Step three Add the mushrooms. Let them release their juices and take on color. I keep the pan moving so nothing sticks and the fond stays golden not dark.
Step four Sprinkle flour over the pan. Stir until no dry spots remain. The beef and mushrooms should wear a thin coat that looks glossy.
Step five Pour in beef broth in a slow stream. Scrape the bottom to lift those tasty bits. Let the sauce simmer until it looks slightly thick and smooth.
Step six Add Dijon and Worcestershire. Taste and season with salt and pepper. The flavor should feel round with gentle heat and a soft tang.
Step seven Lower the heat. Fold in sour cream. Keep the pan below a simmer so the sauce stays silky. This is the heart of a classic beef stroganoff texture.
Step eight Toss with hot egg noodles or spoon the sauce on top. Finish with parsley. Serve right away and watch the table go quiet for a moment.
5 Tips for Making Beef Stroganoff
Brown in batches if your pan feels crowded. Space helps the beef sear and keeps it from steaming. Deep color now means deeper flavor later and a richer sauce.
Keep the heat low after you add sour cream. Gentle heat keeps the sauce smooth and glossy. If it thickens more than you like just splash in a bit of broth.
Pick wide noodles so the creamy sauce can cling. If you like rice or mashed potatoes this sauce loves them too. Weeknight beef stroganoff plays well with many sides.
6 Making Beef Stroganoff Ahead of Time
I cook the sauce ahead and hold the noodles separate. The sauce rests in the fridge and the flavors settle into a calm blend by the next day.
When I reheat I keep the burner low and stir in a small splash of broth to loosen the texture. The silky look returns fast and the kitchen smells like dinner again.
For make ahead needs a beef stroganoff recipe ground beef shines since it reheats like a dream. It brings comfort to lunch boxes and late nights with zero drama.
7 Storing Leftover Beef Stroganoff
Leftovers go into a sealed container and rest in the fridge for three days. I mark the lid so I do not forget. Cold sauce looks thick and that is fine.
On the stove I warm it low and slow and add a splash of broth or water. The sauce turns smooth again and the noodles relax. It tastes like fresh.
For the freezer I pack only the sauce. It holds texture better. When thawed I add fresh noodles and a spoon of sour cream. That gives easy beef stroganoff recipe vibes with almost no work.
8 Try these ground beef recipes next
9 Beef Stroganoff
Beef Stroganoff with Ground Beef Creamy Weeknight Comfort
Ingredients
For the Stroganoff
- 1 lb lean ground beef
- 1 medium onion finely chopped
- 8 oz mushrooms sliced
- 2 cloves garlic minced
- 2 cups low sodium beef broth
- 1 cup full fat sour cream
- 2 tbsp all purpose flour
- 1 tbsp Worcestershire sauce optional
- 1 tsp Dijon mustard optional
- 1 tbsp olive oil if needed
- Salt and black pepper to taste
- 12 oz egg noodles cooked for serving
- Fresh parsley chopped for garnish
Instructions
- Heat a large skillet over medium. Add ground beef and cook until browned. Break it into small pieces as it cooks and spoon off extra fat if needed.
- Stir in onion and garlic. Cook until the onion turns soft and sweet.
- Add mushrooms. Cook until the pan looks nearly dry and the mushrooms turn tender.
- Sprinkle flour over the pan. Stir until no dry spots remain.
- Pour in beef broth in a slow stream while you stir. Scrape the pan to lift the brown bits. Let it simmer until the sauce looks slightly thick.
- Stir in Worcestershire sauce and Dijon mustard if using. Taste and add salt and pepper as you like.
- Turn the heat to low. Fold in sour cream until the sauce turns silky. Do not let it boil.
- Serve over hot egg noodles. Top with parsley and more pepper if you like.
10 Nutrition
One cup serving gives about five hundred twenty calories with a good balance of protein carbs and fat. Sodium sits in a moderate range if you use low sodium broth. Fiber rises if you swap in whole grain noodles. This creamy beef stroganoff still fits a calm dinner plan when portions stay reasonable and sides stay fresh like peas or a simple salad.
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