Easy Ground Beef Stroganoff

Easy Ground Beef Stroganoff

Ground Beef Stroganoff offers a delightful twist on a traditional recipe. In less than 30 minutes, you can prepare a rich and creamy mushroom sauce that is FILLED with flavorful ground beef. Delicious! 

During the colder months, nothing is more comforting than a substantial meal featuring beef in a creamy sauce. We enjoy Classic Beef Stroganoff, and this ground beef variation is even simpler to make. 

I appreciate uncomplicated dishes that do not require an excessive number of ingredients. However, I also believe in not compromising on taste! My Ground Beef Stroganoff exemplifies a meal that is both easy to prepare and delicious. I am thrilled to share it with you! 

I enjoy cooking, but I am not fond of cleaning up large messes. Consequently, I am a strong advocate for one-pot meals. Additionally, it is quite simple to double or triple the recipe since it is all prepared in a single pot. Meal-preppers, rejoice! 

Best Ground Beef for Stroganoff 

As the foundation of your sauce is cream, it is advisable to use leaner ground beef to avoid excess fat. I suggest opting for 90% lean beef. If necessary, you may use ground beef with a higher fat content, but be aware that it will release more fat during cooking. 

Tip: If your ground beef has a higher fat content, brown it first and drain the liquid fat that renders before mixing it with your sauce. 

What is Stroganoff? 

Beef Stroganoff has been a staple on many tables throughout the centuries. But who is responsible for this decadently creamy, beefy dish? The original Beef Stroganoff was created in Russia in the early 1800s by the personal chef of Count Stroganoff, a nobleman in the court of Alexander III at that time. The chef named his dish after the Count, and the rest is history. 

How to Prepare Ground Beef Stroganoff

Brown your ground beef in a Dutch oven or a deep skillet using olive oil.

To the browned beef, incorporate chopped onions and minced garlic. Cook until they are lightly browned.

Introduce mushrooms to the skillet and continue cooking for an additional 5 minutes.

Add flour, mix thoroughly to combine all ingredients, and sauté for another minute.

Pour in your broth and scrape any bits that are stuck to the bottom of the pan. Incorporate your heavy whipping cream, Worcestershire sauce, salt, and pepper, then bring the mixture to a simmer.

Remove from heat. While stirring continuously, gradually add in sour cream.

How to Serve Ground Beef Stroganoff

Ground Beef Stroganoff is as adaptable as the traditional version. It can be served with noodles, rice, buckwheat, or my personal favorite, mashed potatoes. You could even pour the meat sauce over some roasted potatoes.

If you prefer to avoid carbohydrates, serve your beef stroganoff over roasted vegetables. My roasted Brussels sprouts work perfectly.

For garnish, finely chop some fresh parsley or dill and sprinkle it on top. Herbs not only add a vibrant touch but also provide a delightful contrast to the rich beef flavor.

Storing Leftover Beef Stroganoff

To store your leftovers, refrigerate them in an airtight container for up to a week. You can reheat in a saucepan over medium heat or in the microwave.

To freeze stroganoff, use an airtight container or a freezer-safe bag. Allow it to thaw overnight before serving. Reheat in the microwave or in a saucepan over medium heat.

Cook’s Tip: If you serve your stroganoff with noodles, ensure that you store the pasta separately from the sauce. Noodles tend to absorb liquid and will soak up your sauce overnight!

More Highly Rated Beef Recipes

• Beef Stew Recipe – simply melts in your mouth
• Beef Chili Recipe – hearty and satisfying
• Beef and Broccoli – prepared with the finest sauce ever!
• Beef Lo Mein – a true classic & reheats wonderfully
• Beef Gravy Recipe – simple make-ahead meal

Ground Beef Stroganoff offers a delightful twist on a traditional dish. In less than 30 minutes, you will create a rich and creamy mushroom sauce that is FILLED with flavorful ground beef. Pair it with pasta, rice, or grains. We enjoy serving it over egg noodles prepared as per the package directions.

A nice beef stroganoff recipe to try !
Beef Stroganoff Recipes Ingredients:

* 2 teaspoons olive oil
* 2 teaspoons butter
* 1 large onion, chopped
* 8 ounces sliced mushrooms
* 1 pound lean ground beef
* 1 tablespoon all-purpose flour
* 1/3 cup liquid (beef broth, water, etc.)
* 1/2 teaspoon salt
* 2 tablespoons ketchup
* 1 cup (8 ounces) sour cream

Beef Stroganoff Recipe INSTRUCTIONS
Saute onion and mushrooms in oil and butter until onions are until tender. Remove and set aside. Brown ground beef in the same pan; drain off excess fat. Sprinkle flour over ground beef; stir to blend. Add liquid, onion, mushrooms, salt, and ketchup. Cook and stir until mixture is thickened; stir in sour cream and heat through. The beef stroganoff recipe is ready to serve over hot buttered noodles...wow..nice ! Enjoy it !
beef-stroganoff-casserole

Meatballs Stroganoff

Meatballs Stroganoff Recipe

In the heart of a Baltic winter, who wouldn’t desire to warm themselves from within with a robust beef stroganoff? You might wish to indulge like a Russian noble on every chilly evening, but perhaps your finances do not allow for such luxury! My economical homemade meatballs stroganoff will have you savoring them as frequently as it snows in Siberia.

Elevate creamy indulgence by pairing it with a classic side of Instant Pot Mashed Potatoes with Cream Cheese.

You may be curious as to why I would alter a time-honored classic? While Count Stroganoff himself may have dined on steak every night in his St. Petersburg Palace, not everyone can afford such extravagance. Hence, the meatball variation of the saucy stroganoff was created.

Not only is ground beef a more budget-friendly substitute for fillet steak, but it is also much more suitable for families with young children.

Firstly, my children have always had a fondness for meatballs, and secondly, steak can be difficult for small mouths to chew. Beef stroganoff made with ground beef may not appear as sophisticated as its aristocratic counterpart, but its straightforward charm will appeal to everyone.

The Origin of Stroganoff

In contrast to many Russian and Eastern European dishes, Stroganoff did not originate from modest beginnings.

The diplomat Aleksandr Grigorievich Stroganov was among numerous aristocrats who relished the idea of hosting an ‘open table’; a trendy form of mass social dining for the elite of the late 19th century.

His personal French chef specifically crafted the eponymous dish for these gatherings. It could be conveniently portioned to serve between 40 and 60 guests; featured meat to display affluence; sour cream to cater to local tastes; making it a favorite for dinner parties.

The first official recipe was published in a cookbook titled A Gift to Young Housewife, authored by Elena Molokhovets, in 1871. To this day, her recipe is regarded as the original.

Following the revolution of 1917, when the aristocrats were expelled from Russia by the Bolsheviks, the renowned Beef Stroganoff departed the country alongside them, eventually reaching China, Europe, and America.

It is thought that the practice of serving beef stroganoff over noodles is influenced by Chinese cuisine, as the dish is traditionally paired with potatoes in its country of origin.

Meatball recipe

The ideal meatball should be round, bite-sized, and juicy. My tried-and-true recipe guarantees just that. It requires an equal proportion of ground beef and ground pork.

I opted to incorporate pork due to its higher fat content, which contributes to the meatballs' delightful succulence. A splash of Worcestershire sauce, along with a dash of pepper and salt, will make you forget about pricey steak.

Stroganoff sauce

Having already modified the meat component, I will remain faithful to the Stroganoff sauce!

The primary ingredient is cream. Smetana, a thick and flavorful sour cream from Central and Eastern Europe, would have been utilized in the original recipe and can be found in supermarkets today.

However, there is no need to search extensively for it. Regular full-fat sour cream or crème fraîche serve as excellent alternatives.

The essential ingredients should harmonize and enhance one another, coming together in a decadently rich gravy for your meatballs to gently float in.

The sharp tartness of the cream is balanced by the mushrooms. The earthy flavor of the mushrooms is enhanced by the fruity brandy. The sweetness of the brandy is tempered by the strong flavor of wholegrain mustard seeds… all coming together in a culinary symphony that rivals Tchaikovsky.

As a side note, a hint of mustard was essential to the original recipe and was even featured in the title of its first written version.

I have a deep appreciation for this sauce, but I advocate for a lighter ratio of gravy to meatball. Perhaps this is due to my preference for beef stroganoff served over mashed potatoes, as I dislike having a watery soup on my plate. If you prefer yours served over noodles, you may want to adjust the proportions accordingly.

Recipe Tips and Notes

It may be tempting to use a single type of ground meat for your meatballs, but I strongly recommend a beef and pork mixture. This combination produces the juiciest outcome.

I firmly believe in the importance of browning the meat; do not skip this step! It only takes a few minutes but adds significant depth to the sauce. A medium-high heat is necessary for proper caramelization.

Browning the meatballs provides an opportunity to showcase your culinary skills; it feels professional, and you can add a touch of flair by shaking the pan with one hand! Shaking, rather than turning, helps maintain the shape of the meatballs.

Using brandy is preferable as it imparts a fruity and oaky richness to the sauce, which I favor. Whisky can also be used, offering a smoky and peaty flavor. Alternatively, if you have it on hand, dry sherry can be a substitute, providing a subtle nutty flavor.

A frequent mistake in cream-based sauces is opting for low-fat options. Whether you choose sour cream or crème fraîche, ensure you select full-fat versions to avoid your sauce from splitting.

Additionally, you should incorporate the dairy while the sauce is simmering. Adding it at too high a temperature will cause it to curdle.

Another point regarding cream; a traditional stroganoff sauce should be delightfully tangy. Any Russian who knows their craft will use sour cream, although that flavor may take some getting used to. I encourage you to try it, but if it’s not to your liking, you can substitute with heavy cream.

Storage and leftovers

If you are new to my blog, I will reiterate: cream-based dishes do not freeze well. The sauce tends to separate.

If you are unable to consume all your meatballs at once, ensure they are tightly covered and stored in the refrigerator for 2-3 days.

Reheat them on the stove over low heat until the meatballs are thoroughly heated, but take care not to let your sauce reach a boil!

Variations on Beef Stroganoff to Consider

• Creamy Chicken Stroganoff with Mushrooms
• Mushroom Stroganoff 
• Vegetarian Mushroom Stroganoff

Beef Stroganoff Recipes Ingredients:

* 1 pound ground chuck
* 3 tablespoons fine dry bread crumbs
* 2 tablespoons minced onion
* 1 large egg, lightly beaten
* 1/4 teaspoon salt
* dash ground black pepper
* 1 tablespoon vegetable oil or shortening
* 1 jar or can (10 to 12 ounces) beef gravy
* 1/4 cup sour cream
* hot cooked and buttered noodles

Beef Stroganoff Recipes INSTRUCTIONS
Gently mix together beef, bread crumbs, minced onion, egg, and seasonings. Shape into about 15 meatballs. In a large skillet, brown meatballs in oil; pour off excess fat. Stir in gravy; cook over low heat for about 15 minutes, or until meatballs are cooked through.
Blend in sour cream; heat through. The Beef stroganoff recipe is ready to serve with hot cooked noodles...great taste ! Nice one !
beef-stroganoff-casserole.