Beef stroganoff is a family pleasing dish that’s super easy on the budget. This recipe is a ground beef version with the classic flavors of mushrooms, beef stock, and sour cream. It’s a terrific dish for a weeknight, and it’s ready in as little as 28 minutes! My family loves the tangy flavors of the sour cream sauce with the beef and rice or noodles. Feel free to free to swap the rice or egg noodles out for your favorite long pasta.
What To Serve With This Beef Stroganoff
Salad – Add a tossed salad, slaw, or a simple sliced vegetables with a light vinaigrette dressing.
Vegetables – Green vegetables make a nice color contrast with the brown-beige tones of stroganoff. Consider spinach, green beans, broccoli or broccolini, roasted Brussels sprouts, creamed peas, or asparagus. Some other possibilities: roasted butternut squash, corn fritters, or Southern-style succotash.
Bread – Soft dinner rolls, angel biscuits, focaccia, no-knead bread, or a baguette.
Garlic Bread – Garlic butter crescent rolls or pull-apart garlic biscuit loaf.
Rice or Potatoes – Replace the rice or egg noodles with mashed or roasted potatoes or pasta.
Garnishes – Fresh chives, parsley, or thyme leaves.
Beef Stroganoff With Ground Beef
This ground beef stroganoff perfectly combines ground beef, sliced mushrooms, and seasonings in a creamy sour cream sauce.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 4 servings 1x
- Category: Ground Beef
- Cuisine: Russian
Ingredients
- 1 1/2 tablespoons butter
- 8 ounces sliced mushrooms
- 1 to 1 1/2 pounds lean ground beef, 85% to 90%
- 3/4 cup finely chopped onion
- 2 tablespoons all-purpose flour
- 2/3 cup beef stock
- 1/4 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 1 cup sour cream
- 4 cups hot cooked rice (or about 8 ounces egg noodles, cooked)
Instructions
- Meanwhile, melt the butter in a large skillet over medium heat. Cook the mushrooms until golden brown, stirring frequently. Remove the mushrooms to a plate and set aside.
- Add the ground beef and onions to the skillet and cook until the ground beef is no longer pink and onion is tender. Drain and discard excess fat.
- Stir the flour into the ground beef mixture until well absorbed. Cook for about 1 minute, stirring constantly. Add the beef stock and mushrooms; stir in salt and ground black pepper. Cook until thickened.
- Add the sour cream and heat through.
- Serve the ground beef stroganoff over the hot cooked rice or noodles.
