Description
A creamy and savory Ground Beef Stroganoff featuring tender sautéed mushrooms, rich cream cheese, and sour cream, all served over egg noodles for a comforting and hearty meal perfect for any night of the week.
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 tsp salt
- 1/4 tsp 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)
- 12 oz. egg noodles, mashed potatoes, or rice, for serving
Instructions
- Cook Mushrooms: Melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat in a large skillet. Increase to medium-high, add mushrooms, stir to coat, then spread evenly. Cook undisturbed for 3 minutes, then stir and cook 3-5 more minutes until liquid evaporates and mushrooms turn golden. Season with 1/4 tsp salt and 1/4 tsp pepper. Remove mushrooms to a plate.
- Cook Beef and Onions: In the same skillet, add ground beef and diced onion. Season with 1/2 tsp salt and 1/4 tsp pepper. Cook until beef is fully browned.
- Add Flour and Garlic: Stir in flour and minced garlic; cook while stirring for 1 minute to create a roux.
- Add Liquids and Seasonings: Lower heat to low and stir in beef broth, Worcestershire sauce, Dijon mustard, beef bouillon, dried parsley, paprika, oregano, thyme, and red pepper flakes. Bring mixture to a boil, then reduce heat to simmer and cook for about 5 minutes until sauce thickens but not too thick.
- Incorporate Cream Cheese: Reduce heat to low and whisk in very soft cream cheese until fully melted and incorporated.
- Add Sour Cream and Mushrooms: Stir in sour cream until combined, then add the cooked mushrooms back into the sauce. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Serve the stroganoff over cooked egg noodles, mashed potatoes, or rice. Optionally garnish with fresh parsley.
Notes
- Use very soft cream cheese, softened in the microwave for 20-25 seconds, to avoid lumps in the sauce.
- Room temperature sour cream blends smoothly and prevents curdling–do not simmer sour cream.
- Cook mushrooms separately to retain flavor and texture; salt them at the end of cooking for better browning.
- To make gluten-free, substitute the flour and pasta with gluten-free alternatives and use gluten-free beef broth.
- Greek yogurt (2% fat, room temperature) can substitute sour cream but will alter flavor and texture slightly.
- Test pasta a few minutes before recommended cooking time to ensure al dente texture and rinse with cold water to stop cooking and prevent sticking.
- You can add vegetables like peas, broccoli, or carrots to the sauce for extra nutrition and flavor.
- For freezing: omit sour cream and cream cheese before freezing. Add them fresh when reheating to avoid separation.
- Use lean ground beef for best results and adjust salt if substituting with turkey or other meats.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg
