Easy Ground Beef Stroganoff Recipe
Garlic Parmesan Chicken Pasta Recipe is another wonderful choice for a busy evening.
Why You’ll Love This Recipe
- Ready in a Flash: From start to finish, this dish is on the table in around 30 minutes, making it the perfect Quick beef stroganoff for nights when you’re short on time but need a hearty meal.
- Budget-Friendly Comfort: Opting for beef mince over pricier steak cuts delivers that classic, comforting taste without putting a dent in your weekly budget.
- Rich, Creamy Flavour: We develop a deep, savoury taste by layering earthy mushrooms, sharp soured cream, and a robust beef broth to create a sauce with a slow-cooked feel.
- Family-Approved: This is a meal that’s sure to win everyone over. Its satisfying and familiar flavours appeal to grown-ups and fussy eaters alike.
- Minimal Washing Up: As the sauce is prepared in a single pan, you’ll spend less time cleaning up and more time savouring your dinner.
Ingredients
- 500g lean ground beef
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 250g cremini or button mushrooms, sliced
- 40g unsalted butter
- 30g plain flour
- 500ml beef broth or stock
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 200g soured cream, at room temperature
- 350g egg noodles or your favourite pasta (like pappardelle or fusilli)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
How to Make Our Easy Ground Beef Stroganoff Recipe
We have simplified this recipe into four straightforward steps. In no time at all, you’ll be ready to enjoy a warm bowl of this creamy delight. It’s an ideal Weeknight beef pasta to include in your regular meal plan.
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Cook the Pasta
To begin, let’s get the pasta cooking. Fill a large saucepan with salted water and bring it to a vigorous boil. Tip in the egg noodles and cook them as per the packet directions until they are al dente. After cooking, drain them thoroughly and put them to one side. A small piece of butter tossed through the noodles can help stop them from clumping together as you make the sauce.
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Brown the Beef and Vegetables
As the pasta cooks, place a large, deep frying pan or Dutch oven over a medium-high heat and melt the butter. Sauté the chopped onion for 3-4 minutes until it starts to become tender. Add the beef mince to the pan, using a wooden spoon to break it apart as it cooks. Once the mince is browned, add the sliced mushrooms and garlic. Continue to cook for a further 5-7 minutes, until the mushrooms have released their moisture and are nicely browned. For expert advice on achieving perfectly sautéed mushrooms, this guide to cooking with mushrooms is a great resource. Be sure to drain away any excess fat from the pan.
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Create the Savoury Sauce
Next, sprinkle the plain flour over the mince and mushroom mix. Stir this for about a minute to cook out the raw flour taste; this creates a roux that will thicken the sauce. Slowly pour in the beef broth, stirring continuously to ensure a smooth, lump-free consistency. Bring the sauce to a gentle simmer. When it starts to bubble, mix in the Worcestershire sauce and Dijon mustard. Add a generous amount of salt and pepper to taste. Turn the heat down to low and allow the sauce to simmer for 5-10 minutes. This will give it time to thicken and for all the flavours to come together beautifully.
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Finish with Cream and Serve
This final step is crucial for achieving a perfectly smooth and silky sauce. Take the pan off the hob entirely and allow it to cool for a moment. Then, stir in the soured cream, which should be at room temperature. Incorporating it off the heat is the secret to preventing it from splitting, which guarantees a velvety finish. Mix until the cream is fully combined and the sauce has turned a lovely, light-brown colour. You can now either mix the cooked noodles directly into the sauce or ladle the sauce over portions of noodles. Finish with a generous sprinkle of fresh parsley and serve straight away.
Top Tips for the Perfect Stroganoff
To make sure your ground beef stroganoff is absolutely perfect every time, we’ve gathered a few of our favourite tips and tricks.
Choosing Your Beef Mince
Our suggestion is to use lean beef mince (with about a 90/10 lean-to-fat ratio) for this recipe. This provides enough fat for flavour without making the sauce oily. If you opt for mince with more fat, simply ensure you drain it well after it has browned.
Getting the Soured Cream Just Right
There are two essential tricks for a smooth, uncurdled sauce. Firstly, always choose full-fat soured cream, as lower-fat varieties have a higher tendency to separate with heat. Secondly, make sure the cream is at room temperature before you use it, and always remove the pan from the hob before you stir it in. This careful method will maintain the sauce’s perfect consistency.
Serving Suggestions
Although classic egg noodles are the customary accompaniment, this Creamy ground beef noodles meal is wonderfully adaptable. We also find it delightful served with:
- Fluffy white rice
- Creamy mashed potatoes
- Low-carb alternatives like courgette noodles (zoodles) or cauliflower rice
A simple side of steamed green beans or a crisp green salad with a vinaigrette dressing cuts through the richness of the sauce perfectly. For another fast and versatile meal idea, have a look at our Sticky Chicken Rice Bowls.
FAQ
A Comforting and Simple Beef Dinner
And there you have it—a rich, creamy, and remarkably Simple beef dinner that demonstrates how you can make an exceptional meal without spending hours over a hot stove. This easy ground beef stroganoff recipe is a celebration of straightforward ingredients and clever cooking methods.
This is the type of dish that gathers the family together, fills the house with a delicious scent, and ensures everyone leaves the table feeling happy and content. We are sure it will quickly earn its place as a go-to recipe in your collection, perfect for saving any hectic weeknight.
Did you try our Easy Ground Beef Stroganoff? We would love to know how you got on! Feel free to leave us a comment and a rating below. We also love seeing your creations, so please remember to tag us in your pictures on social media!
Recipe Card
Ingredients
- 500g lean ground beef
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 250g cremini or button mushrooms, sliced
- 40g unsalted butter
- 30g plain flour
- 500ml beef broth or stock
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 200g soured cream, at room temperature
- 350g egg noodles
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Cook the egg noodles according to package directions until al dente. Drain well and set aside.
- While the noodles cook, melt the butter in a large pan over medium-high heat. Add the onion and sauté for 3-4 minutes until softened. Add the ground beef, break it apart, and cook until browned.
- Stir in the sliced mushrooms and minced garlic, and cook for another 5-7 minutes until the mushrooms have released their moisture and are browned. Drain off any excess fat from the pan.
- Sprinkle the flour over the beef mixture and stir for 1 minute. Gradually pour in the beef broth, stirring constantly to avoid lumps. Mix in the Worcestershire sauce and Dijon mustard.
- Bring the sauce to a simmer and let it cook for 5-10 minutes, allowing it to thicken. Season with salt and pepper to taste.
- Remove the pan from the heat and let it cool for a moment. Stir in the room-temperature soured cream until the sauce is smooth and creamy.
- Serve the stroganoff sauce over the cooked egg noodles, garnished with a generous sprinkle of fresh parsley.
Calories: 790,
Carbs: 71 g,
Protein: 39 g,
Fat: 31 g
