This Ground Beef Stroganoff Recipe turns a classic dish into an easy, anytime meal that will satisfy the heartiest appetite.
One of my favorite things to do in the kitchen is take classic recipes and transform them into simple weeknight meals. That’s why I love this ground beef stroganoff recipe. It requires only 35 minutes for cooking, and you end up with a delicious, creamy topping for tasty egg noodles. And since all you need is one skillet and one pot to make it, cleanup is also a breeze. Plus, it’s easy to double or triple, if you’re expecting a large crowd.
Rich, creamy, and earthy, with a slight tang from the sour cream and Dijon mustard, this ultra-savory beef stroganoff recipe is super hearty and filling. It’s definitely one of my favorite comfort food dishes when I’m craving something meaty and warm. You can also easily adapt this recipe to use ground chicken and chicken broth, or ground turkey and turkey broth, if that’s what you prefer instead of beef. Both turn out equally delicious.
If you’re gluten-free like me, you can use gluten-free Worcestershire sauce and arrowroot starch as substitutes. Additionally, tapioca starch, cornstarch, or gluten-free all-purpose flour are other options to replace regular flour. I also use whatever gluten-free noodles I have on hand (bow-tie pasta is my fave). As you can see, this recipe is both easy to make and easy to adapt!
The origins of beef stroganoff
Have you ever wondered where stroganoff comes from? It turns out there are multiple theories as to the origin of this dish. One version dates it back to the early 1800s, when a chef for a Russian noble named Count Pavel Alexandrovich Stroganov had to improvise with frozen beef and could only cut it into thin strips. Another version includes the Governor-General of Novorossia, Alexander Grigoryevich Stroganov, who kept an “open table” at his home, where any educated and well-dressed individuals could dine. Legend has it that beef stroganoff was invented by one of his cooks, a hybrid Russian-French dish featuring small pieces of fried meat in a creamy sauce.
Yet another version attributes the dish to an 1871 edition of the classic Russian cookbook, A Gift to Young Housewives, which shared the recipe with fried potato straws. Wait, did I say finally? No, there’s still more! In 1891, a French chef named Charles Brière, who was living in Russia, won the grand prize in a culinary competition with his recipe for stroganoff. With all those options, we will likely never know the precise origin, but whoever invented the recipe sure knew how to cook!
How do I store leftovers?
Allow leftover beef stroganoff to cool to room temperature before refrigerating it in an airtight container for up to 3 days. You can also freeze leftovers in a freezer-safe container or zippered freezer bag for up to 3 months. Whether refrigerating or freezing, I recommend storing the beef mixture separately from the noodles, as they can absorb the sauce and get too mushy. Be sure to thaw frozen stroganoff overnight in the refrigerator before reheating.
Serving suggestions
Aside from egg noodles, you can also serve this ground beef stroganoff recipe over Instant Pot Basmati Rice, Sour Cream Mashed Potatoes, or Butternut Squash Noodles. Since this dish was traditionally served with fried potato straws, you could use this recipe for Homemade French Fries to get close to that original version. Add a Green Salad, Roasted Beets And Carrots, and Steamed Brussels Sprouts for a tasty meal.
Ingredients
- 2 teaspoons olive oil
- 1 pound lean ground beef
- 1 small yellow onion diced
- 4 garlic cloves minced
- 1 tablespoon unsalted butter
- 8 ounces white button mushrooms sliced
- 2 1/2 tablespoons all-purpose flour
- 1 cup beef broth
- 4 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- Kosher salt to taste
- 1/4 teaspoon ground black pepper
- 1/2 cup sour cream
- 8 ounces egg noodles cooked
- Fresh parsley chopped (for garnish)
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it into small pieces.
- Add the diced onion and minced garlic. Sauté until the onion becomes tender. Then stir in the butter and sliced mushrooms, cooking until the mushrooms start to soften.
- Sprinkle the flour over the beef-mushroom mixture and stir to combine. Pour in the beef broth, Worcestershire sauce, and Dijon mustard, and season with salt and pepper. Bring the mixture to a simmer and cook for about 5 minutes until the sauce thickens.
- Remove the skillet from heat and stir in the sour cream until the sauce reaches a smooth consistency. Toss in the cooked egg noodles or serve the sauce over them. Adjust the seasoning as needed.
- Plate the stroganoff while hot and garnish with parsley.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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