Easy Ground Beef Stroganoff for Dinner

This ground beef stroganoff is a great option for busy weeknight dinners because it cooks quickly and uses simple, everyday ingredients you probably already have in your pantry.

It also works well for budget-friendly family meals, as the ground beef stretches well and makes the dish hearty without costing too much. When you are craving comfort food, it is a perfect choice because the creamy, savory sauce feels warm and cozy.

It is also helpful for meal prep since the sauce reheats well when warmed gently.

When feeding picky eaters,  this ground beef stroganoff is especially good as the flavors are mild, familiar, and easy to enjoy. Serve it over noodles, rice, or mashed potatoes for a simple and filling meal.

Easy Ground Beef Stroganoff – step by step

• 2lb/1kg ground beef ( 85/15  blend)
• 500g (2cups) water or beef broth.
• 1lb/450g baby bella mushrooms ( sliced )
• 225g (1cup) heavy cream
• 175g (3/4cup) dry white wine
• 12oz/340g egg noodles
• 125g (1 whole) white onion ( small diced )
• 75g (1/3cup ) sour cream
• 50g (3 tablespoons) Better than Bouillon beef
• 50g (6 tablespoons) all purpose flour
• 40g (2 1/2 tablespoons ) worcestershire
• 30g (2 tablespoons ) dijon mustard
• 25g (1 1/2 tablespoons ) tomato paste
• 21g (3 packets) powdered gelatine
• 20g (4-5 cloves) garlic, ( minced)
• 5g  (2 teaspoons) black pepper
• Salt and Pepper to taste
• Oil
• Dill and Chives

1. Take your ground beef onto a baking tray and smush into the sheet as you spread it out. You want to aim for about a/4
inch thickness. Once that’s done, season the meat with salt and black pepper.

2. Onto the oven it goes, under the broiler to roast on high for about 10 to 15 minutes. I love browning the ground beef this way as i don’t have to constantly stir it. Also with roasting, a lot of the water in the beef steams off. You remain with very little at the end unlike when cook ground beef on the stovetop.

3. As the ground beef roasts, prep your veggies, start by dicing your onion into a medium sized. Not too small as its going to shrink as it cooks.

4. Mince the garlic.

5. Slice up the mushrooms. Incase of dirty mushrooms, wipe off with a wet paper towel. Do not rinse the mushrooms in water. This will result in very soggy mushrooms.

6. After 12 minutes, it’s time to check back on the roasting beef which should be done with a beautiful brown crust all over. Pull from the oven and allow beef to cool.

7. After 5-minutes, the beef should be cool enough to handle and crumble. Break it down as small as possible as it’s going to a sauce and you don’t want any large or chunky pieces. Set it aside once done.

8. Grab a large heavy bottom pot and place it on stovetop over medium high heat and add about 3 tablespoons of olive oil.

9. Add the sliced mushrooms with a small pinch of salt and stir. The salt will help draw out water from the mushrooms.

10. After 5 minutes, the mushrooms will have released much of their water and should be well browned and softened.

11. Next, add in the diced, onion, garlic and a tiny pinch of salt this little bit of salt. The salt will help draw some water out of the
onions, softening the onions and garlic much faster. Stir to combine.

12. Add in the tomato paste.

13. Add in the all-purpose flour and stir to combine the flour with the aromatics and the mushrooms.

14. After 2 minutes, the flour should be well mixed in and the the tomato paste looking rusty.

14. Add the white wine and stir to help scrape up some of that flour that might be sticking to the bottom of the pan. Continue to stir from time to time until all the wine is reduced and mostly gone.

15. Next, add in your beef broth however, if you don’t have it, you can make a quick substitute by mixing the water, gelatin and better than Bouillon beef paste and stir to combine with an electric mixer.

16. Add your liquid to the pot.

16. Bring the whole thing up to a simmer to thicken things up.

17. Once the mixture has simmered and is well incorporated, add in the crumbled down beef together with any
any fat or drippings that maybe on the baking tray.

18. Stir the beef in and bring everything up to a low simmer for about 10 minutes to thicken it up and let the flavors mellow together.

19. As the beef simmers, its time to make your pasta. Into a large pot of boiling water, add two generous scoops of salt then add in the egg noodles.

20. After a quick 10minute, the pasta should be done. I like them just pastel Dente, however cook them to your liking. Drain off the
pasta water and shock the pasta with cold water to help stop the cooking process. Once drained, add a squeeze of olive oil then stir everything to combine. Set it aside

21. Check back on the sauce at the stove which should have reduced by about half and should be nice and thick.

22. Add in the heavy cream. Stir to combine and then bring the whole pot to a gentle simmer. The sauce is getting thicker so you want to stir every 2 minutes so nothing sticks to the bottom of the pot.

23. After 10-minute, the sauce should have reduced further and thickened up quite a bit.

20. To finish the sauce off, add in the sour cream, Dijon mustard and ground black pepper. These three are going to cut through the richness and help balance the sauce with tanginess and acidity.

21. The sauce is now ready to serve.

22. You can serve the pasta and sauce on a plate or better grab the cooked egg noodles
and dump them right into the pot and gently fold and toss everything to combine.

22. Serve and enjoy.

Important  Recipe Notes

• Brown the beef well. When it comes to making great sauce, color equals flavor. To achieve that perfectly brown color and crust, I broil my meat instead of cooking it on the stove top.

• Brown mushrooms until the pan is dry. Soggy mushrooms will mess with the texture and taste of the dish. Make sure that all moisture in the mushroom has been fully released before adding in any liquid.

• Simmer the sauce before adding the sour cream. The sauce should be nice and thick before you add in the sour cream. Thick enough to leave a trail if you push it with a spoon.

• Add sour cream on low heat. Never boil the after it in as high heat can ruin the sour cream and ruin the texture of your sauce.

• Taste and adjust seasoning accordingly at the end. Dijon is great for balacing and fixing a rich dish that tastes “flat”.