Oh, there’s just something about a hug in a bowl, isn’t there? You know, the kind of meal that just wraps you up and makes everything feel right with the world. For me, that’s always been Creamy Ground Beef Stroganoff. It’s one of those timeless classics, a true comfort food champion that’s been making folks happy for ages. I remember my grandma making this on chilly Sunday afternoons, the smell of savory beef and mushrooms filling the whole house. It was our signal that a cozy evening was about to begin. And honestly, knowing how incredibly easy and forgiving this recipe is makes it even better. Whether you’ve had a long day and just need something quick and delicious, or you’re planning a relaxed weekend dinner, this stroganoff is pure magic. Trust me, it’s a keeper!

Why You’ll Love This Creamy Ground Beef Stroganoff Recipe

Seriously, why wouldn’t you love THIS stroganoff? It’s just the best!

Super Easy to Make: No fancy techniques required, perfect for beginners!
Quick Weeknight Dinner: Ready in under an hour, so you can get to the comfy part faster.
Rich & Savory Flavor: That creamy mushroom sauce? Pure deliciousness.
Ultimate Comfort Food: It’s like a warm blanket for your taste buds. You just can’t beat it!

Gather Your Ingredients for Creamy Ground Beef Stroganoff

Alright, let’s get down to business! To make this super comforting Creamy Ground Beef Stroganoff, you’ll want to gather these goodies. Make sure you’ve got everything handy before you start – it makes life so much easier!

1 pound ground beef (I like 80/20 for flavor!)
1 tablespoon olive oil
1 medium onion, chopped up nice and small
8 ounces mushrooms, sliced – cremini or button work great!
2 cloves garlic, minced (or more if you’re a garlic lover like me!)
1 teaspoon salt, or to your taste
1/2 teaspoon black pepper, freshly ground is best
1/4 cup all-purpose flour
2 cups beef broth (low sodium is good so you can control the salt)
1/2 cup sour cream (full-fat gives the creamiest result, but use what you like!)
1/4 cup chopped fresh parsley, for a pop of color and freshness
Cooked egg noodles, for serving (about 8 ounces dry noodles usually does the trick for 4 servings)

See? Not too scary, right? Just a few simple things you probably already have in your pantry and fridge. It’s a testament to how amazing simple ingredients can be together. For more hearty beef ideas, check out this classic beef goulash!

Essential Equipment for Making This Creamy Ground Beef Stroganoff Recipe

You really don’t need a lot of fancy gadgets for this amazing stroganoff. Just grab these trusty kitchen helpers:

A good-sized skillet (a 10 or 12-inch one works perfectly!)
Measuring cups and spoons (gotta get those amounts right!)
A nice sturdy whisk (for getting that sauce super smooth)
A wooden spoon or spatula (for stirring everything up)
A cutting board and a sharp knife (for all that chopping)
A colander (if you’re cooking your noodles separately, which I usually do)

Step-by-Step Guide to Your Creamy Ground Beef Stroganoff

Okay, here we go! This is where the magic really happens. Don’t worry, it’s way simpler than it sounds. Just follow these steps, and you’ll have a pot of pure comfort food ready in no time. I like to get my egg noodles going in a separate pot while I’m working on the sauce, just to save a little time!

Browning the Beef and Sautéing Aromatics

First things first, grab your biggest skillet. We need to get a good brown on that ground beef. Crumble it into the skillet over medium-high heat. Break it up with your spoon and let it cook until it’s no longer pink. This is important for flavor, so don’t rush it! Once it’s nicely browned, carefully drain off any extra grease. Nobody wants a greasy stroganoff, right? Now, add that tablespoon of olive oil to the now-empty skillet (or just push the beef to one side if there’s still a little oil left). Toss in your chopped onion and let it get soft and a little golden, which usually takes about 5 minutes. Then, toss in your sliced mushrooms and minced garlic. Let those cook down until the mushrooms are nice and brown – this part smells amazing! Maybe another 5-7 minutes.

Building the Creamy Mushroom Sauce

Now for the heart of our creamy stroganoff! Sprinkle that flour right over the beef and veggie mixture in the skillet. Give it a good stir for about a minute. This helps cook out that raw flour taste and thickens our sauce beautifully. Next, slowly pour in your beef broth, whisking as you go. You want to make sure there are no lumps! Keep whisking until it’s all smooth and well combined. Bring this bubbly mixture to a gentle simmer. Let it bubble away, stirring now and then, for about 5 minutes. You’ll see it start to thicken up into a lovely, rich sauce. It should becoating the back of your spoon. It reminds me a bit of how we kickstart a big pot of classic beef stew! If you’re ever tempted to use canned soup, my recipe for homemade cream of mushroom soup is fantastic, but for this, actual broth is key!

Finishing Touches and Serving Your Stroganoff

This is the part that makes it truly creamy and special! Take your skillet off the heat. Seriously, *off the heat*. This is super important because we don’t want our sour cream to curdle. Add in the sour cream and your fresh chopped parsley. Stir it all together gently until everything is combined and the sauce is a gorgeous, creamy color. Taste it and add more salt and pepper if you think it needs it. Now, the moment of truth! Spoon that luscious stroganoff over a big pile of your perfectly cooked egg noodles. A little extra parsley on top for garnish looks lovely and adds a fresh zing. If you’re feeling adventurous, a dollop of creamy horseradish sauce on the side is divine!

Tips for the Best Creamy Ground Beef Stroganoff

You know, like Grandma used to make? Okay, maybe not *exactly* like Grandma, but this recipe gets pretty darn close! Here are a few little tricks I’ve picked up over the years to make sure your Creamy Ground Beef Stroganoff is absolutely perfect every single time. A little attention to detail goes a long way, trust me!

Don’t Skimp on Browning the Beef: Seriously, take that extra minute to get a nice sear on your ground beef. That little bit of fond left in the pan after you drain the fat? That’s pure flavor gold that makes your sauce so much richer. It’s the secret to that deep, savory taste.
Properly Sauté Your Mushrooms: Let those mushrooms cook down until they’re nice and golden brown, not just soggy and pale. They release their moisture and concentrate their flavor this way. If they just steam in the pan, they won’t have that delicious, earthy mushroomy-ness! Patience here really pays off.
The Flour Step is Crucial: Don’t skip cooking the flour for a minute! This is called a roux, and it’s what makes your sauce nice and thick without being gluey. It also gets rid of that raw flour taste. Just keep stirring it into the beef and veggie mix for about 60 seconds, and you’re golden.
Sour Cream Off the Heat, Always! I can’t stress this enough. Adding the sour cream when the skillet is off the direct heat and letting it gently warm through is key. If you boil it, it can curdle and get all grainy, and nobody wants that! We’re going for smooth and luscious here.

Ingredient Notes and Delicious Substitutions

Sometimes life throws us curveballs, like a missing ingredient or a dietary need! Don’t you worry, this Creamy Ground Beef Stroganoff is super forgiving. Let’s talk about a few things so you can make it your own.

Mushrooms: I love using cremini (baby bellas) because they have a bit more flavor, but regular button mushrooms are totally fine! If you’re feeling fancy, a mix of mushrooms, like shiitake or oyster, would be delicious too. Just make sure they’re sliced up nicely. If mushrooms aren’t your jam, you can actually skip them or add a bit more onion, but honestly, they’re a HUGE part of that classic stroganoff flavor!

Broth: Beef broth is, of course, the star here for that deep, savory taste. But if you don’t have it on hand, a good quality chicken broth or even vegetable broth will work in a pinch. Just know it might slightly change the flavor profile. For extra richness, you could swap out half the broth for heavy cream or half-and-half after you cook out the flour – makes it super decadent, like a fancy creamy garlic sauce!

Sour Cream: This is what gives stroganoff its signature zing and creamy texture. Full-fat sour cream is my go-to for the best results, but light sour cream works too. If you need a dairy-free option, a good quality plain, unsweetened dairy-free yogurt (like coconut or soy-based) can often do the trick, just stir it in gently off the heat like you would regular sour cream.

Serving Suggestions for Your Comfort Food Classic

This hearty Creamy Ground Beef Stroganoff is pretty much a meal in itself, but it loves some friends on the plate! Of course, fluffy egg noodles are traditional and just soak up that glorious sauce. For a little green goodness, a simple side salad – maybe something light and crisp like this refreshing peach and blueberry kale salad – cuts through the richness perfectly. Steamed green beans or a side of crusty bread for dipping are also fabulous choices. Enjoy!

Frequently Asked Questions about Creamy Ground Beef Stroganoff

Got questions? I’ve got answers! Stroganoff is one of those dishes that people just love to have questions about, and that’s totally understandable. It’s a classic for a reason! Here are a few things folks often ask, so hopefully, this helps you out:

Can I make this Creamy Ground Beef Stroganoff ahead of time?

You absolutely can! Stroganoff actually tastes even better the next day, as all those flavors have more time to meld together. Just store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to reheat, gently warm it on the stovetop over low heat. Give it a good stir, and if it seems a little thick, you can add a splash more beef broth or even a little water to loosen it up. Just remember NOT to boil it after you’ve added the sour cream, or it might separate. Reheating very gently is your best bet!

What kind of mushrooms are best for stroganoff?

Honestly, you can use almost any kind of mushroom you like! Cremini mushrooms (sometimes called baby bellas) are my go-to because they have a slightly richer, earthier flavor than standard white button mushrooms. But white button mushrooms are perfectly fine and give you that classic stroganoff taste too. If you want to get a little fancy, a mix of mushrooms – maybe some shiitake or oyster mushrooms thrown in – would be amazing and give it a really complex flavor. Just slice ’em up and let them do their thing in the pan!

How do I make this stroganoff richer or creamier?

Oh, if you want to amp up the decadence, I’ve got a couple of tricks up my sleeve! After you’ve cooked out the flour and are about to add the broth, you can swap out half of the beef broth for heavy cream or even half-and-half. This will make the sauce super rich and luxurious. Another way is to stir in a tablespoon or two of butter along with the sour cream at the very end. It just melts in and adds this lovely gloss and extra creamy richness. It’s like adding a little bit of magic!

Can I use different meat instead of ground beef?

You sure can! While ground beef is classic for this easy stroganoff, you can totally switch it up. Thinly sliced sirloin or tenderloin steak would be divine if you want to get a bit more upscale – just brown it quickly and then set it aside, adding it back at the end. Ground turkey or chicken can also work for a lighter version, though you might want to add a bit more seasoning since they’re less flavorful than beef. Some people even love it with Italian sausage for a little kick! Just remember to adjust cooking times based on the meat you choose.

Nutritional Information (Estimated)

Just a heads-up, these numbers are approximate! Since we all use slightly different ingredients and portion sizes, your exact nutritional values might vary a bit. But this gives you a good general idea of what you’re getting with a serving of this heartwarming Creamy Ground Beef Stroganoff over egg noodles.

Serving Size: About 1/4 of the recipe (plus noodles)
Calories: Around 450-500 kcal
Fat: Roughly 25g
Protein: About 30g
Carbohydrates: Around 20g

It’s a pretty satisfying meal, packed with protein! Enjoy every bite!

Creamy Ground Beef Stroganoff

Author: ferecipe.com
Total Time: 40 min
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A classic comfort food dish featuring tender ground beef in a rich, creamy mushroom sauce.

Ingredients

Scale

1 pound ground beef
1 tablespoon olive oil
1 medium onion, chopped
8 ounces mushrooms, sliced
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup all-purpose flour
2 cups beef broth
1/2 cup sour cream
1/4 cup chopped fresh parsley
Cooked egg noodles, for serving

Instructions

Brown the ground beef in a large skillet over medium-high heat. Drain off any excess fat.
Add the olive oil to the skillet. Add the chopped onion and cook until softened, about 5 minutes.
Add the sliced mushrooms and minced garlic to the skillet. Cook until the mushrooms are browned, about 5-7 minutes.
Season the beef and vegetable mixture with salt and pepper.
Sprinkle the flour over the mixture and stir to coat. Cook for 1 minute.
Gradually whisk in the beef broth until smooth. Bring the mixture to a simmer and cook, stirring occasionally, until the sauce thickens, about 5 minutes.
Remove the skillet from the heat. Stir in the sour cream and chopped parsley until well combined.
Serve the stroganoff over cooked egg noodles.

Notes

For a richer flavor, you can use a combination of beef broth and heavy cream.
Adjust the amount of sour cream to your preference.
Garnish with extra parsley before serving.

Prep Time: 15 min
Cook Time: 25 min
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 5g
Sodium: 600mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 30g
Cholesterol: 90mg

Keywords: ground beef stroganoff, creamy stroganoff, comfort food, beef recipe, mushroom sauce, easy dinner