Ground Beef Stroganoff Recipe – An Easy, Budget Friendly Dinner Recipe

This Ground Beef Stroganoff recipe is not only easy to make, it is absolutely delicious. Ground beef simmered in a creamy mushroom gravy and then served on a bed of cooked egg noodles.

It is one of those comfort food meals that is perfect to serve on a cold winter day. Not only will it help you warm up from the inside out, it will also leave you feeling full for hours.

However, this stroganoff recipe is a little different than more traditional recipes. That is because instead of using small strips of beef fillet, we use ground beef instead.

Even though the cost of purchasing any type of beef is at an all time high, ground beef is less expensive per pound than ribeye, sirloin or round steak that is typically used in traditional recipes.

However, when using ground beef it is still cooked in a creamy mushroom sauce that will give you all the flavor of the classic comfort food. In addition this recipe comes together in a fraction of the time when compared to using sliced beef strips.

And when you are trying to make dinner on a busy weeknight, that is extremely important. There is no need to plan ahead to make sure that the steak marinates to become tender.

Instead, pull out the skillet and dinner will be ready in only 20 minutes! However, because this recipe comes together so quickly the type and quality of the ingredients matter.

What Type of Ground Beef To Use For Ground Beef Stroganoff?

I often get asked what type of ground beef is best to use in recipes. Although the answer may seem like it should be an easy one, this isn’t always the case.

When making food where the ground beef is the star it is best to use high quality beef with a good balance of fat to lean ratio. Although having super lean ground beef is the healthiest option, you need a little fat in recipes like Low Carb Meatloaf so that the meat remains flavorful.

However, when making recipes like Slow Cooker Creamy Beef and Shells where the sauce is really the show, a leaner ground beef can be used. And that is exactly why you can use lean (93/7) lean to fat ground beef in this recipe as well.

So what is so special about the stroganoff sauce? The combination of flavors is what makes this sauce so tasty.

What is Beef Stroganoff Sauce?

Stroganoff sauce is a gravy that is traditionally made with beef broth and sour cream. The gravy is then thickened with flour and has mushrooms scattered throughout the sauce.

Although you will find variations in the sauce depending on the recipe that you choose, this is how traditional stroganoff is made. However, for this recipe we will also add a can of condensed cream of mushroom soup to give it extra flavor and texture.

Just be sure to use low-sodium condensed cream of mushroom soup and beef broth for best results. Then feel free to add more salt to taste when serving.

As for the sour cream, you can use regular, reduced fat or fat free. Although the regular sour cream will thicken the sauce more than the other two options, it is okay to use any variety.

How To Serve Ground Beef Stroganoff

Before starting this recipe grab a bag of egg noodles and get them cooking. Then by the time the rest of the recipe is complete, the egg noodles are ready to be drained and served.

Although this is the traditional method to serve stroganoff, you can also serve the beef and gravy sauce over any type of cooked pasta. Because I have an egg allergy I use Egg Free Wide Ribbon Noodles (found at Wal-Mart).

However it is always best to serve it with pasta that have ridges or grooves so that the sauce attaches to the noodles themselves. For example: Penne, Rigatoni, Ziti, Cavatappi and Campanelle are all great options.

But don’t limit yourself to pasta. This sauce is also great to serve on a helping of cooked white or brown rice. This is a great way to serve leftovers in a different way so that you don’t feel like you are eating the same meal twice.

Ground Beef Stroganoff Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 1 pound ground beef
• ½ cup onion, diced
• 1 garlic clove, minced
• 3 Tablespoons butter
• 3 Tablespoons all purpose flour
• 1 ½ cups beef broth, low-sodium
• 1 cup sour cream (regular, reduced fat, fat-free)
• 1 can condensed cream of mushroom soup, reduced sodium
• salt and pepper, to taste
• 12 ounce package egg noodles, cooked

INSTRUCTIONS

Before making your ground beef stroganoff sauce, prepare the noodles. Bring a pot of salted water to boil and cook the egg noodles according to package directions.

Once they are ready drain and set the noodles aside. While the noodles are boiling place a large skillet over medium high heat and brown the ground beef and diced onions.

Right before the meat is no longer pink, add the garlic and saute for 1 additional minute. Once the meat is completely brown remove the skillet from the stove.

Then drain the ground beef in a colander and set the mixture aside. Next, place the empty skillet back on stove and place over medium heat.

Sauce Instructions

Add the butter to the skillet. Once the butter melts add the flour to pan and whisk constantly until a smooth paste forms.

Then add the beef broth and whisk to remove any lumps of flour. Let the mixture come to a boil and let it boil for 2-3 minutes or until the mixture begins to thicken.

Then quickly whisk in the sour cream and cream of mushroom soup. Stir until the mixture is completely incorporated.

Taste the ground beef stroganoff sauce and add salt & pepper to taste. If you like a little kick to you recipes add in a few red pepper flakes as well.

Add the ground beef back to mixture and continue to heat until the meat is warmed through. Be sure to not let it come to a boil or the sour cream could curdle.

If when you stir you feel that the mixture is too thick, add a little more beef broth and stir. When the mixture is warm serve immediately over cooked egg noodles.

Enjoy! Mary

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