What is the difference between classic Stroganoff and the Ground Beef version?

Classic Beef Stroganoff typically uses thin strips of expensive cuts of beef, like tenderloin or sirloin. The ground beef stroganoff version replaces the steak with ground beef, making it much more economical, faster to cook, and ideal for weeknight meals while retaining the signature sour cream and mushroom sauce flavor.

Can I make the sauce ahead of time?

Yes, you can prepare the beef and mushroom sauce base (Steps 1 and 2) ahead of time and refrigerate it. However, always wait to stir in the sour cream (Step 3) until just before serving. Adding the sour cream too early and then reheating multiple times greatly increases the risk of the sauce splitting or curdling.

Why did my Stroganoff sauce split or curdle?

The sauce splits primarily due to overheating the sour cream. To avoid this, ensure you always: Use full-fat sour cream. Reduce the sauce heat to very low (or even off the burner) before incorporating the sour cream. Stir gently and do not bring the sauce to a boil again after the sour cream is added.

I don't have egg noodles. What else can I use?

Any pasta works! Wide ribbons like pappardelle or fettuccine are excellent, as are medium shapes like penne or rotini, which scoop up the sauce nicely. For more creative pasta ideas, check out our recipes for Tuna Pasta Salad or Jalapeño Pesto Pasta .

Tested Ground Beef Stroganoff Recipe: Quick Weeknight Dinner

Our Tested and Easy Ground Beef Stroganoff Recipe (The Ultimate Weeknight Comfort Food)

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An ultimate weeknight comfort food, this easy Ground Beef Stroganoff recipe delivers a rich, creamy, and deeply savory mushroom sauce over tender beef and egg noodles.

Author: Emily Parker
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: American, Russian

Ingredients

Scale

1 lb (450g) ground beef (85/15 recommended)

1 tbsp olive oil

1 tbsp unsalted butter

1 medium yellow onion, diced

8 oz cremini mushrooms, sliced

2 cloves garlic, minced

2 tbsp all-purpose flour

2 cups beef broth, low-sodium

2 tsp Worcestershire sauce

1 cup full-fat sour cream, at room temperature

Salt and black pepper to taste

12 oz egg noodles, cooked according to package

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Instructions

1. Heat oil and butter in a large skillet over medium-high heat. Add the ground beef and season with salt and pepper. Cook until deeply browned. Drain off excess fat.

2. Reduce heat to medium. Add diced onion and cook for 3 minutes. Add sliced mushrooms and cook for 5 minutes until liquid is released and evaporated. Stir in minced garlic and cook for 1 minute.

3. Stir in the flour until it coats the mixture and cook for 1 minute. Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the pan. Bring to a low simmer and cook for 5 minutes, allowing it to thicken.

4. Reduce the heat to low. Stir in the room-temperature sour cream until the sauce is smooth. Do not boil. Taste and adjust seasoning with salt and pepper.

5. Serve immediately over cooked egg noodles or your preferred pasta/base.

Notes

Use 85/15 ground beef for the best flavor and moisture balance.

Do not boil the sauce after adding the sour cream to prevent splitting.

Reheat leftovers gently on the stovetop with a splash of milk or broth.

Nutrition

Serving Size: 1 serving
Calories: 550
Sodium: 650mg
Fat: 30g
Carbohydrates: 40g
Fiber: 3g
Protein: 35g

Find it online: https://www.flavourrecipe.com/tested-ground-beef-stroganoff-recipe/