Description
A hearty and creamy Ground Beef Stroganoff recipe featuring tender mushrooms and a rich sauce made with cream cheese and sour cream, served over egg noodles, mashed potatoes, or rice. Perfect for a comforting 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 (pinch)
- 2 oz. cream cheese, very soft (full fat preferred)
- 1/2 cup sour cream (full fat recommended)
To Serve
- 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 or nonstick skillet. Increase heat to medium-high; add sliced mushrooms, stir to coat, then spread in an even layer. Cook mushrooms without stirring for 3 minutes, then continue to cook and stir for another 5 minutes until all liquid evaporates and mushrooms turn golden. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Remove mushrooms to a plate.
- Cook Beef and Onions: To the now empty skillet, add 1 pound ground beef and diced onion. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over medium heat until beef is fully cooked and no longer pink.
- Add Flour and Garlic: Stir in 1/4 cup flour and minced garlic. Cook while stirring for 1 minute to remove raw flour taste.
- Add Liquids and Seasonings: Reduce heat to low. Slowly stir in 3 cups low sodium beef broth, 2 tablespoons Worcestershire sauce, 1 1/2 teaspoons Dijon mustard, 1 1/2 teaspoons beef bouillon, 1 teaspoon dried parsley, 1/2 teaspoon paprika, 1/4 teaspoon dried oregano, 1/4 teaspoon dried thyme, and a pinch (1/4 teaspoon) red pepper flakes. Bring to a boil, then reduce to simmer. Cook until slightly thickened but still saucy, about 5 minutes.
- Add Cream Cheese: Reduce heat to low. Whisk in 2 oz. very soft cream cheese until melted and smooth.
- Finish Sauce with Sour Cream and Mushrooms: Stir in 1/2 cup sour cream until fully combined. Add cooked mushrooms back into the sauce. Taste and add additional salt and pepper if needed.
- Cook Pasta and Serve: Cook 12 oz. egg noodles according to package instructions, testing for al dente texture 2-3 minutes before end time to avoid overcooking. Drain and rinse with cold water to stop cooking. Toss with a little olive oil if not serving immediately to prevent sticking. Serve stroganoff sauce over noodles, mashed potatoes, or rice. Garnish with fresh parsley if desired.
Notes
- For a turkey substitute, add 2 teaspoons beef bouillon and omit added salt; you may need extra olive oil to create the roux.
- Greek yogurt (2%, room temperature) can replace sour cream but changes flavor and texture slightly.
- Use cremini or baby bella mushrooms for best flavor. Avoid soaking mushrooms in water; wipe clean with damp cloth.
- Cook mushrooms separately and salt at the end to retain color and flavor.
- Soften cream cheese before adding to avoid clumps—microwave about 20-25 seconds.
- Use room temperature sour cream and add it at the end to prevent curdling.
- If sauce is too thick, thin with a little milk or beef broth.
- Don’t overcook pasta; test early and rinse with cold water to stop cooking.
- Add vegetables like peas, broccoli, or carrots for extra nutrition and flavor.
- Make gluten-free by using gluten-free pasta, rice, or mashed potatoes and gluten-free flour.
- For freezing, omit cream cheese and sour cream during the initial cook. Add them fresh after reheating to preserve texture.
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 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 90 mg
