An quick variation on a traditional stroganoff. Easy Ground Beef Stroganoff has a creamy mushroom sauce that is excellent for serving over noodles or rice.
When Matt and I were first married, we lived on Hamburger Helper. It’s not that I didn’t know how to cook. After all, I cooked dinner quite often while I was in high school.
Hamburger Helper was cheap, easy and would serve us for two nights. And when you are a young teacher and your husband is still in school and also works, you need all the shortcuts you can get.
The recipe we’re sharing today reminds me of my Hamburger Helper days. But this one is homemade and tastes 100% better.
This recipe is perfect if you have a pound of ground beef in your freezer and are looking for something different to make with it.
Beef stroganoff is traditionally a Russian dinner that has hundreds of variations today. It can be made with beef cubes or strips, but in our case today, we’re keeping it simple with lean ground beef.
Stroganoff is known for its creamy beef sauce that is traditionally served over noodles. Ours is filled with mushrooms and onions for a boost of flavor.
**Note: If your ground beef is frozen and you need to know how to thaw it, here are some tips.**
Sour cream does not freeze well, so we don’t recommend freezing this beef stroganoff.
However, if you want to turn this into a freezer meal, make the recipe up to step 5. Then allow the sauce to cool and freeze. When you are ready to serve the stroganoff, heat the sauce and mix in the sour cream.
A side salad, Italian green beans and fresh fruit are always a good idea with beef stroganoff, but what we really love are fresh rolls to dip in the creamy sauce. Here’s our favorites:
Photography by Siân C Photography
In theory, this sauce should be thick enough with the sour cream added in. If for some reason it isn’t, there are two different things you can do. The first would be to whisk together two tablespoons of beef stock and a tablespoon or two of cornstarch. Drizzle this into the sauce and mix to thicken. If you happen to have a can of cream of chicken soup, you could also add that. (Don’t dilute the soup, just add it condensed.)
We use ground beef for this recipe so that it is quick and easy. We prefer a lean ground beef, at least 93% lean. Traditionally, sirloin or ribeye are great options for beef stroganoff.
Egg noodles are quick and easy to serve with stroganoff. We prefer the No Yolk brand. For more of a home style, use Amish style flour noodles or Reames noodles.
You could use heavy cream (may need thickening), cream cheese or cream of mushroom soup in place of the sour cream.
Sour cream generally doesn’t reheat very well, which is why this recipe makes just 4 servings of stroganoff. However, if you have leftover stroganoff sauce, reheat slowly in the microwave, stirring every 30 seconds or so so one part of the sauce doesn’t heat too quickly.