Ground Beef Stroganoff is a quick weeknight meal that’s really tasty. If you buy pre-cut onions and mushrooms it comes together even faster.
Ground Beef Stroganoff is a take on Classic Beef Stroganoff that is quick and still full of those flavors you love. It comes together in less than 30 minutes, making it a great weeknight meal. If you prep your mushrooms and onions ahead of time or buy them pre-cut, all you need to do to get dinner on the table is assemble the ingredients and cook them.
Is ground beef traditionally used in beef stroganoff?
No, it isn’t. Beef tenderloin or sirloin steak cut into smaller bite-sized cubes are traditionally used, but since those are thicker pieces of meat, the cook time tends to be a bit longer. Ground beef can be used in their place to get those same flavors. Plus, it cooks in just a portion of that time making it a great weeknight dish.
What do I serve with Ground Beef Stroganoff?
Buttered Egg Noodles are the best for serving with ground beef stroganoff. Egg noodles are lighter and have a milder flavor than traditional pastas, which makes it a perfect pairing to mix together. Feel free to either serve it on the side or mix right into the sauce mixture to coat entirely.
Can I make this ahead of time?
You can! It only takes around 30 minutes to make so it’s something quick that you can make on a Sunday if you have extra time. Just put it in a reusable container like a glass Pyrex dish with a lid. Be sure to let it cool a bit before putting it in the refrigerator.
To reheat, you can microwave the container on its own with the lid removed and a paper towel covering the top for a few minutes, stirring every minute or so. However, for the best flavor, place the stroganoff into a pot on the stove and warm over medium low heat.
How can I prevent flour clumps in the sauce?
There are a few ways to avoid flour clumps in your sauce. The first is to sift the flour evenly over the whole bowl. This ensures the flour is as fine as possible and evenly distributed to make it easier to stir in.
Another way is to use a slurry to thicken it. A slurry is where you take equal parts of flour and cooking liquid and mix them together then mix it into the pot of food and let it simmer until the sauce thickens. In this case, you’ll use 3 tablespoons of flour and spoon out 3 tablespoons of the beef stock from the pan and mix them together to form a smooth paste before mixing back into the pan.
Wondra flour is also a great option because it’s an instant flour that’s been finely ground and cooked making it less likely to clump when added to the pot. You can find Wondra in stores or online. This is what it looks like.Print
- 1 Tbsp. olive oil
- 8 oz. sliced mushrooms
- 1 small onion, diced
- 1 clove garlic, minced
- 1 lb. ground beef
- 1 tsp. sweet paprika
- ½ tsp. salt
- ¼ tsp. pepper
- 3 Tbsp. flour
- 1 and ½ cups beef broth, store-bought or homemade beef bone broth
- ½ Tbsp. Dijon mustard
- ¼ cup sour cream
- Flat leaf parsley, chopped
- Buttered egg noodles, to serve
- In a medium skillet, heat olive oil over medium heat. Add in onions and mushrooms and saute until tender, about 5 minutes. Add in garlic and stir.
- Add in ground beef and cook until browned. Season with paprika, salt, and pepper and mix until combined. Sprinkle flour over mixture and stir until flour is incorporated.
- Pour in beef stock, Worcestershire sauce, and Dijon mustard. Stir frequently and let simmer until thickened.
- Remove from heat and stir in sour cream. Top with chopped parsley and serve with buttered egg noodles.