BEST GROUND BEEF STROGANOFF

BEST GROUND BEEF STROGANOFF

A rich, creamy, unbelievably comforting stroganoff made with ground beef for convenience—yet still full of deep, beefy flavor. This version explains why each step helps build flavor and texture.

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🛒 INGREDIENTS (4–6 servings)

Protein & Vegetables

• 1 lb (450 g) ground beef, 80–85% lean (fattier beef = richer flavor)

• 1 medium onion, finely chopped

• 3–4 garlic cloves, minced

• 8–10 oz (225–300 g) mushrooms, sliced (cremini/“baby bella” preferred, but white mushrooms work too)

Fats & Aromatics

• 2 tbsp butter

• 2 tbsp olive oil

• ½–1 tsp paprika (sweet or smoked)

For Thickening & Sauce

• 2 tbsp all-purpose flour

• 1 ½ cups beef broth (homemade or high-quality store-bought)

• 1 tbsp Worcestershire sauce

• 1 tbsp Dijon mustard

• ½ tsp black pepper (freshly ground preferred)

• Salt, to taste

Creamy Finish

• 1 cup sour cream (full-fat works best; Greek yogurt can be used as a lighter option)

Noodles

• 8 oz wide egg noodles

• Water + salt for boiling

Garnish

• Fresh parsley, chopped

• Optional: chives, a small pinch of smoked paprika, or fried onions

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🍳 INSTRUCTIONS — EXTENDED & DETAILED

1. Prepare the noodles

1. Bring a large pot of salted water to a boil.

2. Add egg noodles and cook according to package instructions (usually 6–8 minutes).

3. Drain and toss lightly with a little butter or oil to prevent sticking.

👉 Tip: Don’t overcook the noodles. They’ll absorb sauce later.

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2. Brown the ground beef

1. Heat 1 tbsp olive oil over medium-high heat in a large deep skillet or sauté pan.

2. Crumble in the ground beef.

3. Let it sear without stirring for 1–2 minutes—this helps create brown crusty bits (fond) that add flavor.

4. Break the meat up and continue cooking until well browned.

5. Drain any excess grease if the pan is too oily.

Season with:

• A pinch of salt

• A pinch of pepper

Remove beef to a bowl and set aside.

👉 Tip: Browning the meat properly is one of the biggest differences between okay stroganoff and GREAT stroganoff.

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3. Sauté the vegetables

In the same pan:

1. Add 1 tbsp olive oil + 2 tbsp butter.

2. Add chopped onion; cook 3–4 minutes until soft and translucent.

3. Add sliced mushrooms.

4. Cook 6–8 minutes, stirring occasionally, until mushrooms release moisture and begin browning deeply.

5. Add garlic and cook 30 seconds until fragrant.

👉 Tip: Don’t rush the mushrooms. Let them caramelize—they’re key to “umami.”

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4. Build the sauce base

Sprinkle 2 tbsp flour over the mushroom-onion mixture. Stir well for 1 full minute to cook off raw flour taste.

Slowly pour in:

• 1 ½ cups beef broth, while stirring continuously

• 1 tbsp Worcestershire sauce

• 1 tbsp Dijon mustard

• ½–1 tsp paprika

Bring the mixture to a gentle simmer. Let it thicken for 3–5 minutes.

👉 Tip: Add broth slowly to prevent lumps. The sauce will thicken more once sour cream is added.

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5. Add the beef back in

Return the cooked ground beef and any juices in the bowl back into the sauce.
Stir well and let everything simmer together for 3 more minutes.

👉 This melds the flavors and brings the beef into the sauce instead of sitting on top.

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6. Make it creamy (low heat only)

Reduce heat to LOW (this prevents curdling).
Stir in:

• 1 cup sour cream

Mix gently until fully blended and smooth.

Taste and adjust seasoning:

• More salt

• More pepper

• More Worcestershire for depth

• More mustard for brightness

👉 Tip: Never boil sour cream—it can separate.

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7. Combine with noodles or serve over them

You have two options:

Option A — Mix noodles into the sauce

Coat every noodle with creamy beefy goodness.

Option B — Serve sauce over hot buttered noodles

Great if you want pretty presentation.

Top with:

• Fresh parsley

• Optional smoked paprika

• Optional fried onions for crunch

And serve immediately.

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⭐ EXTRA TIPS FOR NEXT-LEVEL FLAVOR

🔸 Use a splash of wine

Add ¼ cup dry white wine or sherry to the mushrooms before adding flour.

🔸 Deepen the beefiness

Add:

• ½ tsp beef bouillon powder OR

• 1 tsp soy sauce

🔸 Make it extra creamy

Stir in:

• 2–4 tbsp cream cheese OR

• ¼ cup heavy cream

🔸 Make it beefier without more meat

Add ½ cup finely chopped mushrooms to the ground beef while browning.

🔸 For a tangier stroganoff

Increase Dijon mustard to 2 tbsp.

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🌾 SUBSTITUTIONS

NO mushrooms?

Use:

• Zucchini slices

• Peas

• More onion

NO sour cream?

Use:

• Greek yogurt (½ cup)

• Cream cheese + a splash of milk

• Heavy cream (¾ cup)

NO egg noodles?

Use:

• Fettuccine

• Rotini

• Mashed potatoes

• Rice

• Spaetzle

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🍽 STORAGE & REHEATING

Refrigerate:

Up to 3–4 days.

Freeze:

Freeze sauce without noodles for best texture.

Reheat:

Low heat, adding a splash of broth or cream.
Avoid boiling—keep it gentle.

OTHERS RECIPES

GROUND BEEF INGREDIENTS

• 1 pound ground beef, lean
• 1 small onion, chopped
• 1/2 teaspoon garlic salt
• 1/4 teaspoon pepper
• 10 3/4 ounces cream of mushroom soup, condensed
• 4 ounces mushroom stems and pieces, drained
• 3/4 cup sour cream, or yogurt

GROUND BEEF INSTRUCTIONS

First of all in medium skillet, brown ground beef and onion; drain excess fat. And then stir in garlic salt, pepper, soup and mushrooms. Next Simmer covered, 15 to 20 minutes. Stir in sour cream; heat through, but do not boil. Serve over rice, noodles or chow mein noodles.Serving 4 persons. Enjoy the BEST GROUND BEEF STROGANOFF recipes !

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