Ground Beef Stroganoff puts a new spin on the classic dish. Easy and fast enough for any weeknight, this Beef Stroganoff recipe with ground beef tastes every bit as good as the originalmaybe even better!
This recipe has all the ingredients that we love from classic beef stroganoff combined in a quick and easy weeknight-friendly meal. Use ground beef to make this stroganoff for a fast dinner that still has an abundance of flavor.
Ground Beef Stroganoff
Winter has arrived in full force here in Ohio. While Im loving experiencing a real winter after years in the desert, the cold definitely has me craving comfort food.
Weve been warming ourselves up with Lasagna Soup andWhite Chicken Chili and all other kinds of soups and stews, but the other day I had a very specific craving for Beef Stroganoff. I wanted those creamy noodles and tender pieces of beef served with savory mushrooms.
When I checked the fridge, however, I realized I didnt have the chuck roast that I use in mySlow Cooker Beef Stroganoff recipe. Now that I had Stroganoff on the brain I was not about to be deterred, so I looked through the meat drawer to see what else I might be able to substitute.
When I saw the ground beef, I knew I was in business. Id heard of folks making their stroganoff with ground beef before but Id never given it a try myself. Since ground beef cooks quickly, I skipped the slow cooker for this recipe and made it all on the stovetop.
Not only is it every bit as tasty as the other Beef Stroganoff dishes Ive made, it came together in hardly any time at all!
With just about 5 minutes of prep time to slice the mushrooms and onions, and 20 minutes on the stove, you can have a delicious homemade stick-to-your-ribs meal in less than 30 minutes.
Beef Stroganoff Recipe with Ground Beef
Start by browning the ground beef in a skillet along with a sprinkle of salt, pepper, paprika and garlic powder. Next, add onions and continue stirring and crumbling the meat as it all cooks.
Then you drain the liquid from the pan and add flour to the pan, stirring to coat the meat mixture entirely.
Cook the mushrooms with the meat mixture for two minutes before adding beef broth, Worcestershire sauce, herbs and more paprika.
While the beef mixture simmers, prepare egg noodles (or pappardelle pasta) according to package directions.
In a separate bowl, whisk together sour cream with a little more beef broth to create a smooth sauce. Add it to the pan with the beef and stir to combine. It should form a thick and creamy gravy.
Taste and adjust the seasoning as needed before spooning over prepared egg noodles to serve. I like to garnish each bowl with a little fresh Italian parsley before serving!
My family raved about this Beef Stroganoff. Everyone cleaned their plates and several of us went back for seconds. It was just perfect to enjoy on a cold winter night.
Easy Weeknight Dinners
I love having plenty of tried and true FAST recipes to make when Im in a pinch. As much as I love to use my slow cooker for prepping meals on weekdays, sometimes I just dont think ahead (or dont want to think ahead!).
Since it uses ingredients I typically keep stocked in my kitchen, I know Ill be reaching for this Ground Beef Stroganoff Recipe again. The fact that everyone liked it so much only makes it even more likely that itll make many return appearances to our menu.
Another bonus? This stroganoff recipe uses just 2 dishes so clean up is super easy. If youre like me, youre ALWAYS a fan of recipes that let you spend more time eating than cleaning up!
Looking for more homemade meal ideas for busy days? Ive taken plenty of our favorites traditional dishes and fiddles with the prep a little bit to make them even faster and easier.
Check out my Cheater Korean Beef recipe which, like this Beef Stroganoff, uses ground beef to cut down on cooking time. These Unstuffed Cabbage Rolls are a fuss free take on Polish cabbage rolls that my husband cant get enough of.
We also do a lot of sheet pan meals around here! This Roasted Potatoes, Brussels Sprouts, and Sausage is our latest favorite and you can never go wrong with this {5 Minute} Sheet Pan Chicken Dinner with Green Beans and Potatoes.
Ground Beef Stroganoff Recipe
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Heat a large skillet over medium-high heat. Add the ground beef to the hot skillet and crumble across the pan. Sprinkle with salt, pepper, paprika, and garlic. Add the onion and continue stirring and crumbling the meat as it cooks.
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When the meat has cooked through and the onions are almost tender, about 5 minutes, carefully drain any liquid from the pan. Return the pan to the stove and sprinkle the meat mixture with flour. Stir to coat.
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Add the mushrooms. Cook for 2 minutes and then add the beef broth, Worcestershire sauce, parsley, thyme, and paprika. Bring to a boil and then reduce heat to a simmer. Simmer about 5 minutes, until thickened.
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Use a ladle to remove about 1/2 cup of hot broth from the pan and transfer it to a large measuring cup or small bowl. Add the sour cream to the measuring cup of broth and whisk smooth and then pour it into the sauce. Stir to combine.
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Taste and add salt, as needed. Scoop the stroganoff overcooked noodles. Sprinkle with parsley before serving.
Ground Beef Stroganoff
Ingredients
- 2 pounds ground beef
- teaspoon kosher salt adjust to taste
- teaspoon freshly ground black pepper
- teaspoon ground paprika
- teaspoon granulated garlic or garlic powder
- 1 small onion cut into -inch pieces, about 2/3 cup
- cup all-purpose flour
- 16 ounces fresh white button or crimini mushrooms sliced thin
- 3 cups low sodium beef broth divided
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried parsley or 1 tablespoon chopped fresh parsley
- teaspoon dried thyme
- teaspoon ground paprika
- cup sour cream
- 8-12 ounces cooked egg noodles or pappardelle for serving
- fresh Italian parsley for serving
Instructions
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Heat a large skillet over medium-high heat. Add the ground beef to the hot skillet and crumble across the pan. Sprinkle with salt, pepper, paprika, and garlic. Add the onion and continue stirring and crumbling the meat into small pieces as it cooks.
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When the meat has cooked through and the onions are almost tender, about 5 minutes, carefully drain any liquid from the pan. Return the pan to the stove and sprinkle the meat mixture with flour. Stir to coat.
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Add the mushrooms. Cook for 2 minutes and then add the beef broth, Worcestershire sauce, parsley, thyme, and paprika. Bring to a boil and then reduce heat to a simmer. Simmer about 5 minutes, until thickened.
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Use a ladle to remove about 1/2 cup of hot broth from the pan and transfer it to a large measuring cup or small bowl. Add the sour cream to the measuring cup of broth and whisk smooth and then pour it into the sauce. Stir to combine.
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Taste and add salt, as needed. Scoop the stroganoff over cooked noodles. Sprinkle with parsley before serving. Enjoy!
Nutrition
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