Ground beef stroganoff

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Ground Beef Stroganoff takes a new spin on the classic dish. Easy and fast enough for any night of the week, this Beef Stroganoff recipe with ground beef tastes just as good as the original, maybe even better!

Ground beef stroganoff

Winter has come in full force here in Ohio. While I love experiencing a "real" winter after years in the desert, the cold definitely makes me crave comfort food.

We've been warming up with lasagna soup and white chicken chili and all other types of soups and stews, but the other day I had a very specific desire to Beef stroganoff. I wanted those creamy noodles and tender pieces of meat served with tasty mushrooms.

However, when I checked the refrigerator, I realized that it didn't have the roast chuck that I use in my slow cooker Stroganoff recipe. Now that he had Stroganoff in his brain, he wasn't about to be deterred, so I looked through the meat drawer to see what else he could replace.

When I saw the ground beef, I knew I was in business. I'd heard of people making their stroganoff with ground beef before, but had never tried it. Since the ground beef cooks quickly, I skipped the slow cooker for this recipe and put it all on the stove.

Not only is it as tasty as the other beef tenderloin dishes I made, but it was combined in no time.

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With only about 5 minutes of prep time to slice the mushrooms and onions, and 20 minutes on the stove, you can enjoy a delicious home-cooked meal that sticks to your ribs in under 30 minutes.

Beef Stroganoff Recipe with Ground Beef

Start by browning the ground beef in a skillet along with a pinch of salt, pepper, paprika, and garlic powder. Then add onions and continue to stir and mince the meat as it cooks.

Then, drain the liquid from the pan and add flour to the pan, stirring to cover the meat mixture completely.

Cook the mushrooms in the meat mixture for two minutes before adding the beef broth, Worcestershire sauce, herbs and more paprika.

While the meat mixture is simmering, prepare egg noodles (or pappardelle pasta) according to the package directions.

In a separate bowl, mix sour cream with a little more beef broth to create a smooth sauce. Add it to the pan with the meat and stir to combine. It should form a thick and creamy sauce.

Test and adjust seasoning as necessary before placing on top of ready-to-serve egg noodles. I like to decorate each dish with some fresh Italian parsley before serving!

My family was excited about this Beef Stroganoff. They all cleaned their dishes and several of us returned for a few seconds. It was perfect to enjoy on a cold winter night.

Easy weeknight dinners

I love having so many tried and true QUICK recipes to make when I'm in trouble. As much as I love using my slow cooker to prepare meals on weekdays, sometimes I just don't think about the future (or I don't want to think about the future!).

Since he uses ingredients that I usually keep stored in my kitchen, I know I'll be looking for this ground beef Stroganoff recipe again. The fact that everyone liked it so much just makes it even more likely that it will appear on our menu again.

Another bonus? This stroganoff recipe uses only 2 dishes, making cleaning a breeze. If you are like me, you are ALWAYS a fan of recipes that allow you to spend more time eating than cleaning!

Looking for more homemade meal ideas for busy days? I've taken many of our favorite “traditional” dishes and violins with a little preparation to make them even quicker and easier.

Check out my Cheater Korean Beef recipe which, like this Beef Stroganoff, uses ground beef to cut down on cooking time. These unfilled cabbage rolls are a hassle-free version of Polish cabbage rolls that my husband can't get enough of.

We also do a lot of pan meals around here! This roast potato, brussel sprouts, and sausage is our latest favorite and you can never go wrong with this {5-minute} pan-fried chicken dinner with green beans and potatoes.

Ground Beef Stroganoff Recipe

  1. Heat a large skillet over medium-high heat. Add the ground beef to the hot skillet and crumble the skillet. Sprinkle with salt, pepper, paprika, and garlic. Add onion and continue stirring and mincing meat while cooking.

  2. When the meat is cooked and the onions are almost tender, about 5 minutes, carefully drain any liquid from the pan. Return the skillet to the stove and sprinkle the meat mixture with flour. Stir to coat.

  3. Add the mushrooms. Cook for 2 minutes, then add beef broth, Worcestershire sauce, parsley, thyme, and paprika. Bring to a boil, then reduce heat to low. Simmer about 5 minutes, until thick.

  4. 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 sour cream to bouillon measuring cup and mix gently, then pour into sauce. Stir to combine.

  5. Test and add salt as needed. Take out the cooked noodles with stroganoff. Sprinkle with parsley before serving.

Ground beef stroganoff

Rich stroganoff flavors come together in this easy dinner recipe made with ground beef.

American kitchen

Preparation time: 5 minutes.

Cook time: 20 minutes.

Total time: 25 minutes

Servings: 6 servings

Calories: 623kcal

Ingredients

  • 2 pounds ground beef
  • ½ teaspoon kosher salt adjusts to taste
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon ground paprika
  • ½ teaspoon granulated garlic or garlic powder
  • 1 small onion, cut into ½ inch pieces, about 2/3 cup
  • ¼ cup all-purpose flour
  • 16 ounces fresh white button or thinly sliced ​​crimini mushrooms
  • 3 cups divided low-sodium beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon of dried parsley or 1 tablespoon of chopped fresh parsley
  • ½ teaspoon dried thyme
  • ½ teaspoon ground paprika
  • ½ cup sour cream
  • 8-12 ounces cooked egg noodles or pappardelle to serve
  • fresh italian parsley to serve

Instructions

  • Heat a large skillet over medium-high heat. Add the ground beef to the hot skillet and crumble the skillet. Sprinkle with salt, pepper, paprika, and garlic. Add onion and continue to stir and mince meat into small pieces while cooking.

  • When the meat is cooked and the onions are almost tender, about 5 minutes, carefully drain any liquid from the pan. Return the skillet to the stove and sprinkle the meat mixture with flour. Stir to coat.

  • Add the mushrooms. Cook for 2 minutes, then add beef broth, Worcestershire sauce, parsley, thyme, and paprika. Bring to a boil, then reduce heat to low. Simmer about 5 minutes, until thick.

  • 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 sour cream to bouillon measuring cup and mix gently, then pour into sauce. Stir to combine.

  • Test and add salt as needed. Scoop the stroganoff over the cooked noodles. Sprinkle with parsley before serving. Enjoy!

Nutrition

Calories: 623kcal | Carbohydrates: 37g | Protein: 37g | Fat: 36g | Saturated Fat: 14g | Cholesterol: 149mg | Sodium: 599mg | Potassium: 1080mg | Fiber: 3g | Sugar: 4g | Vitamin A: 307 IU | Vitamin C: 4mg | Calcium: 74mg | Iron: 5 mg

minced meat stroganoff

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