Ground Beef Stroganoff
I’ve made several iterations of stroganoff over the years writing this blog. From meatballs, to tartines, to classic chicken, I’m constantly trying to find new ways to reinvent this classic dish, and that’s mainly because I actually love it so much. I find it to be fancy for some reason. Something you’d order at a classy restaurant, or at least it sounds like that. This time around, I’m bringing you this Ground Beef Stroganoff. It combines two of my favorite things—stroganoff and ground beef. I grew up on ground beef. It’s a cheap cut of meat that gets a bad rap in my opinion. But honestly it’s so versatile and so economical. This is the type of recipe you can make during the week when you want dinner fast and on the cheap.
If you’re a fan of stroganoff, like I am, then I really hope you’ll give this one a try. I feel like we can never have too many variations of classic dishes we all know and love. It’s quick, easy and so economical, which makes it perfect for weeknight dinner. Let me know what you think below. As always, thank you so much for reading and following along.
Ground Beef Stroganoff
Equipment
- Skillet
- Large pot
Ingredients
- 4 tablespoons unsalted butter divided
- 1 pound ground beef or sirloin
- 1 medium shallot minced
- 2 garlic cloves minced
- 1 lb sliced crimini mushrooms
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon sweet or hot paprika
- 1 teaspoon fresh thyme leaves chopped
- 2 tablespoons flour
- 1/2 cup dry white wine (optional)
- 1 1/2 cups chicken stock
- 1 tablespoon dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 cup sour cream plus more for serving
- 1 teaspoon cornstarch optional
- 2 tablespoons fresh parsley chopped
- 16 ounces cooked egg noodles
Instructions
- Set a large skillet over moderate heat with 2 tablespoons of butter. Once melted, add in the ground beef. Break up with a wooden spoon and cook until cooked through and browned, about 8 to 10 minutes. Transfer to a plate or bowl and set aside.
- Add the remaining 2 tablespoons of butter to the skillet and return to moderate heat. Add in the mushrooms, shallots and garlic. Cook, stirring often, until softened and browned, about 12 to 15 minutes. Season with salt, pepper, paprika, and thyme. Stir in the flour and cook for 30 seconds or so. Stir in the white wine and cook until it almost reduces completely. Add the chicken stock, mustard, and Worcestershire sauce. Return the beef to the pan, lower the flame, and cook until the sauce has thickened, 5 to 8 minutes.
- In a small bowl, stir together the sour cream and cornstarch and then add to the stroganoff. Cook until just heated through. Give it a taste and adjust seasoning accordingly, adding more salt or pepper as needed. Sprinkle with parsley.
- To serve, place cooked egg noodles in serving bowls or plates and then spoon the stroganoff over the top of each. Dollop with sour cream and garnish with a sprinkle of paprika and parsley. Enjoy!
