Last week, when a brutal snowstorm kept me cooped up at home, I reached for ground beef stroganoff to warm my soul. The rich, creamy sauce over tender beef and mushrooms was like a cozy blanket on a cold evening. There’s just something about that hearty combination of flavors that makes winter feel a little less harsh. It’s comforting—maybe it’s the way the noodles soak up the sauce or how it brings back memories of family dinners. So, what’s the secret to making this dish a winter staple? Let’s take a look.
Recipe
Ground Beef Stroganoff is a comforting and flavorful dish that transforms simple ingredients into a creamy and satisfying meal. Lean ground beef serves as the heart of this recipe, complemented by earthy mushrooms and aromatic garlic, all simmered in a rich beef broth. The velvety texture is achieved with the addition of sour cream, creating a classic and approachable version of stroganoff. This recipe makes the most of ground beef for faster cooking compared to using traditional beef cuts.
This recipe utilizes readily available ingredients and a straightforward cooking method, making it an excellent option for a weeknight dinner. Served over a bed of tender egg noodles, this Ground Beef Stroganoff is a hearty and fulfilling dish that’s sure to please.
In a large skillet or pot, brown 1 pound of lean ground beef over medium-high heat, confirming it’s cooked through, and then drain any excess fat. Add your choice of sliced mushrooms (such as white button, cremini, or portabella) along with 2-4 minced cloves of garlic, and cook until the mushrooms have softened and the garlic is fragrant.
Sprinkle a tablespoon or two of flour over the beef and mushroom mixture, stirring to coat everything evenly, and then gradually pour in 2-3 cups of low-sodium or beef-flavored broth, stirring continuously to avoid clumps. Bring the mixture to a simmer and cook, stirring occasionally, until the sauce has thickened to your desired consistency. Reduce the heat to low and stir in 1/2 to 1 cup of full-fat sour cream, mixing gently until smooth and creamy, being careful not to boil after adding the sour cream. Season generously with salt and pepper to taste, and you can add other herbs as desired.
For an even richer flavor, consider letting the stroganoff cool slightly before serving to allow the flavors to meld further. When serving, confirm the stroganoff is hot and consider garnishing with fresh parsley for a touch of freshness. Cooking everything in one pot can simplify cleanup, and sautéing the onions with the garlic and mushrooms before adding the broth will deepen the flavor profile. While egg noodles are traditional, feel free to experiment with other bases like rice or mashed potatoes.
Ground Beef Stroganoff offers a budget-friendly and quicker alternative to the classic Russian dish traditionally made with tender beef.
This adaptation, while diverging from the 19th-century recipes honoring Count Stroganoff, retains the signature creamy sauce and satisfying heartiness, making it a popular choice for a comforting weeknight meal.
Conclusion
So there you have it, a straightforward and satisfying dish that warms the heart and fills the belly. This ground beef stroganoff is the kind of dinner that brings folks together on chilly evenings. With its creamy sauce and tender beef, it’s bound to please even the pickiest eaters. So, grab your ingredients, roll up your sleeves, and give this recipe a try. I’m sure you’ll enjoy every tasty bite!