Description
A creamy and flavorful Ground Beef Stroganoff recipe featuring tender sautéed mushrooms, rich cream cheese, and sour cream sauce served over egg noodles, mashed potatoes, or rice. This classic comfort food is easy to prepare and perfect for a satisfying dinner.
Ingredients
Scale
Mushrooms (optional)
- 8 oz. cremini/baby bella mushrooms sliced 1/8-inch thick
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Sauce
- 1 pound lean ground beef
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 small onion diced
- 4-6 cloves garlic minced
- 1/4 cup flour
- 3 cups low sodium beef broth
- 2 tablespoons Worcestershire sauce
- 1 1/2 teaspoons Dijon mustard
- 1 1/2 teaspoons beef bouillon or better than bouillon
- 1 teaspoon dried parsley
- 1/2 teaspoon paprika
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes
- 2 oz. cream cheese, very soft (full fat)
- 1/2 cup sour cream (full fat)
For Serving
- 12 oz. egg noodles, mashed potatoes, or rice
Instructions
- Cook Mushrooms: Melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat in a large cast iron skillet or nonstick skillet. Increase temperature to medium-high; add mushrooms, stir to coat then spread into an even layer. Cook mushrooms for 3 minutes without stirring, then continue cooking and stirring for an additional 5 minutes until all liquid evaporates and mushrooms are golden. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper; remove mushrooms to a plate.
- Cook Beef and Onions: In the now empty skillet, add the ground beef and diced onion. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over medium heat until the beef is fully cooked through and onions are softened.
- Add Flour and Garlic: Stir in the flour and minced garlic, cooking while stirring continuously for 1 minute to form a roux and develop flavor.
- Simmer Sauce: Reduce heat to low and slowly whisk in the beef broth, Worcestershire sauce, Dijon mustard, beef bouillon, dried parsley, paprika, oregano, thyme, and red pepper flakes. Bring the mixture to a boil, then reduce to a simmer and cook for about 5 minutes until slightly thickened but still saucy.
- Add Cream Cheese and Sour Cream: Lower the heat to low and whisk in the very soft cream cheese until fully melted and smooth. Stir in the sour cream until well combined. Avoid simmering after adding sour cream to prevent curdling.
- Combine Mushrooms and Final Seasoning: Add the cooked mushrooms back into the sauce and stir to combine. Taste and adjust seasoning with additional salt and pepper as needed.
- Prepare Pasta or Side: Cook egg noodles, mashed potatoes, or rice according to package directions. For egg noodles, cook until al dente by starting to test 2-3 minutes before the recommended cooking time, then drain and rinse with cold water to stop cooking and prevent clumping. Toss noodles with a little olive oil if not serving immediately.
- Serve: Serve the stroganoff sauce over the prepared noodles, mashed potatoes, or rice. Garnish with fresh parsley if desired.
Notes
- You can substitute ground turkey by adding 2 teaspoons beef bouillon and omitting added salt; add olive oil if needed for the roux.
- Greek yogurt (2% and room temperature) can replace sour cream for a different texture and flavor.
- Use baby bella or cremini mushrooms for optimal flavor. Clean mushrooms with a damp paper towel instead of rinsing to keep them from absorbing water.
- Cook mushrooms separately and salt at the end of cooking to allow proper browning.
- Ensure cream cheese is very soft before adding to avoid lumps—microwave for 20-25 seconds if needed.
- Use room temperature sour cream and avoid simmering after its addition to prevent curdling.
- If the sauce is too thick after adding cream cheese and sour cream, thin with a little milk or beef broth.
- Do not overcook egg noodles; strain and rinse with cold water to stop cooking.
- Toss noodles or pasta with olive oil if not serving immediately to prevent sticking.
- Add vegetables like peas, broccoli, asparagus, zucchini, or leftover roasted veggies to customize the dish.
- For gluten-free options, use gluten-free pasta or rice and gluten-free flour for the sauce.
- To freeze, omit cream cheese and sour cream during initial cooking. Cool and freeze the saucy mixture with mushrooms, then thaw and reheat, adding cream cheese and sour cream just before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 70 mg
