Ground Beef Stroganoff is a quick and easy variety of this classic recipe. This family friendly dish is typically served over egg noodles and can be made in less than an hour.
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I was first introduced to beef stroganoff in culinary school and absolutely loved it. It’s a very rich dish made with tender cuts of beef, usually more expensive beef tenderloin, and mushrooms in a thick, creamy sauce. Our recipe for Beef Stroganoff follows a more classic preparation.
Ground Beef Stroganoff is the same restaurant-style recipe but uses much less expensive ground beef. The flavor profile is savory ground beef in an intensely rich mushroom gravy that is served over egg noodles, or as you choose.
In America, stroganoff is typically served over egg noodles. In Russia, where the dish originated from, it’s usually served over fried potatoes. You can even serve it over cauliflower rice or konjac noodles for a low carb, gluten free variation.
Why This Recipe Works
This recipe is super rich and filling. The mushroom gravy is made with butter, heavy cream, and sour cream.
There are some short-cuts that can be taken to make this recipe quicker and easier, but still as flavorful as the original. You can use pre-sliced mushrooms and store-bought demi-glace (be sure to check the ingredients if you need to follow a gluten free diet, as some have wheat in there). I used this demi-glace recipe, but it does take quite a while to prepare.
Chef’s Note: a lot of modernized beef stroganoff recipes call for beef stock instead of demi-glace. However, demi-glace is much more concentrated and the the overall flavor of the dish will have much more depth by using it, if possible.
This is a great recipe for families. It can be made quickly making it a great option for busy weeknights and has a flavor that even kids enjoy.
How To Make Beef Stroganoff
Ingredients
- 2 pounds ground beef: I use 90% lean.
- salt (to taste)
- pepper (to taste)
- 3 tablespoons butter
- 1/2 shallot (finely diced)
- 10 ounces mushrooms (sliced)
- 1 cup demi-glace (see notes)
- 1 cup heavy cream
- 1 cup sour cream: Greek yogurt can be used as a substitute, if needed.
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh parsley
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Finely dice the shallot and clean and slice the mushrooms.
Create!
Add the ground beef to a large skillet over medium-high heat and season with salt and pepper. There should be enough fat in the beef that you don’t need to add oil or butter to the pan. Cook until the beef is done through and no longer pink. Remove with a slotted spoon to a plate or bowl and tent with foil to keep warm.
Drain any excess grease out of the skillet and return it to the stove top. Lower the heat to medium and add the butter. Once melted, add the shallot to the pan and cook, stirring frequently, until softened, about 2-3 minutes.
Add the mushrooms and cook until the pan is mostly dry, about 3-4 minutes.
Stir in the demi-glace, bring to a boil, then lower the heat and simmer about 10 minutes.
Stir in the heavy whipping cream, sour cream, dijon mustard, ground beef and any accumulated juices. Cook a minute or two to warm through.
Taste and season with salt and pepper, as needed.
Present!
Either stir in the parsley immediately before serving, or sprinkle it on top as a garnish. You can also add a dollop of sour cream to garnish, as well.
Serve over cooked egg noodles, or as desired.
Tips and Techniques
- Store-bought or homemade demi-glace can be used. I use this homemade Demi-glace recipe.
- Greek yogurt can be used in place of sour cream, if preferred.
- Store leftovers in an airtight container in the refrigerator. Consume within 3-4 days.
- Ground Beef Stroganoff can be frozen for up to 3 months. Please be aware that when reheated, the sauce may separate and/or have a slightly diferent texture. It can be brought back together by whisking.
More Ground Beef Recipes
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Ground Beef Stroganoff
Ingredients
- 2 pounds ground beef (I use 90% lean)
- salt (to taste)
- pepper (to taste)
- 3 tablespoons butter
- 1/2 cup shallot (finely diced)
- 10 ounces mushrooms (sliced)
- 1 cup demi-glace (see notes)
- 1 cup heavy cream
- 1 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh parsley
Instructions
- Add the ground beef to a large skillet over medium-high heat and season with salt and pepper. Cook until the beef is done through and no longer pink. Remove with a slotted spoon to a plate or bowl and tent with foil to keep warm.2 pounds ground beef, salt, pepper
- Drain any excess grease out of the skillet and return it to the stove top. Lower the heat to medium and add the butter. Once melted, add the shallot to the pan and cook, stirring frequently, until softened, about 2-3 minutes.3 tablespoons butter, 1/2 cup shallot
- Add the mushrooms and cook until the pan is mostly dry, about 3-4 minutes.10 ounces mushrooms
- Stir in the demi-glace, bring to a boil, then lower the heat and simmer about 10 minutes.1 cup demi-glace
- Stir in the heavy whipping cream, sour cream, dijon mustard, ground beef and any accumulated juices. Cook a minute or two to warm through.1 cup heavy cream, 1 cup sour cream, 1 tablespoon Dijon mustard
- Taste and season with salt and pepper, as needed.salt, pepper
- Either stir in the parsley immediately before serving, or sprinkle it on top as a garnish. You can also add a dollop of sour cream to garnish, as well.1 tablespoon fresh parsley
- Serve over cooked egg noodles, or as desired.
Notes
- Store-bought or homemade demi-glace can be used. I use this homemade Demi-glace recipe.
- Greek yogurt can be used in place of sour cream, if preferred.
- Store leftovers in an airtight container in the refrigerator. Consume within 3-4 days.
- Ground Beef Stroganoff can be frozen for up to 3 months. Please be aware that when reheated, the sauce may separate and/or have a slightly diferent texture. It can be brought back together by whisking.
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