This post contains affiliate links. Please see our disclosure policy.
Quick Summary
In This Recipe
Ground beef stroganoff is comfort food built for a busy weeknight: browned beef, deeply caramelized mushrooms and onions, a sherry-and-beef-stock gravy, and egg noodles. Fresh rosemary and thyme give this budget-friendly version a steakhouse feel....
Category: Beef Recipes, Recipes | By: Matt Price, Mr. Make It Happen
Ground beef stroganoff is comfort food built for a busy weeknight: browned beef, deeply caramelized mushrooms and onions, a sherry-and-beef-stock gravy, and egg noodles. Fresh rosemary and thyme give this budget-friendly version a steakhouse feel.
Why this ground beef stroganoff works
- Browning the beef first builds flavor without overcooking it while the vegetables caramelize.
- Cooking the mushrooms and onions until deeply golden gives the gravy a savory foundation.
- Stirring in sour cream off the heat keeps the sauce smooth and creamy.
Ingredients
- 1 pound ground beef
- 1½ cups mushrooms, sliced
- Onion, diced, to taste
- Fresh rosemary and thyme, to taste
- Dijon mustard, to taste
- 3 tablespoons all-purpose flour
- ¼ cup sherry wine (or another wine you enjoy cooking with)
- 2 cups beef stock
- 1 heaping tablespoon sour cream
- 12 ounces egg noodles
- Salt and pepper, to taste
How to make ground beef stroganoff
Brown the beef. Sear the ground beef in a large skillet until well browned and fully cooked. Lift it out with a slotted spoon and set aside.
Build the flavor. Add the onion and mushrooms to the skillet. Cook until deeply browned and caramelized, then add rosemary, thyme, and Dijon mustard. Season to taste.
Make the gravy. Stir in the flour and cook briefly. Deglaze with the sherry, scraping up the browned bits, then gradually add the beef stock. Simmer until the gravy thickens.
Finish gently. Turn off the heat before stirring in the sour cream. Return the beef to the skillet and fold it into the sauce.
Cook the noodles. Boil the egg noodles according to the package directions. Drain and serve with the beef and mushroom gravy, or toss them together in the skillet.
Tips for the best texture
- Give the mushrooms room in the pan so they brown instead of steam.
- If the sauce gets too thick, loosen it with a splash of beef stock or noodle-cooking water.
- Keep the sauce below a boil after adding sour cream to prevent separation.
What to serve with it
Serve this cozy dinner with buttered bread and a green vegetable. For more beef dinner ideas, try Dirty Cabbage.
Frequently asked questions
Can I use heavy cream instead of sour cream? Yes. The video notes that heavy cream works, though sour cream gives the gravy a pleasant tang.
Can I skip the sherry? Yes. Use a splash of beef stock to loosen the browned bits in the skillet instead.
Love this recipe? You'll love my seasonings even more!
Level up your cooking with my signature AP Seasoning, Cajun Seasoning, and more.
Shop My SeasoningsMake It Happen in Your Kitchen
Level up every recipe with my signature seasonings, cookware & bundles.
Ground Beef Stroganoff
Ingredients
- 1 pound ground beef
- 1 ½ cups sliced mushrooms
- Onion diced, to taste
- Fresh rosemary and thyme to taste
- Dijon mustard to taste
- 3 tablespoons all-purpose flour
- ¼ cup sherry wine
- 2 cups beef stock
- 1 heaping tablespoon sour cream
- 12 ounces egg noodles
- Salt and pepper to taste
Instructions
- Brown the ground beef in a large skillet until fully cooked; remove with a slotted spoon.
- Cook the onion and mushrooms in the skillet until browned. Add rosemary, thyme and Dijon; season to taste.
- Stir in flour and cook briefly. Deglaze with sherry, scraping up browned bits. Gradually add beef stock and simmer until thickened.
- Cook egg noodles according to package directions. Turn off heat under gravy; stir in sour cream and return the beef. Toss with drained noodles and serve.
Never miss a recipe! Follow Mr. Make It Happen on Google News
Follow on Google News
