Hey, friends!
Looking for a comforting dinner that’s quick and easy? I’ve got you covered!
Today, I’m sharing my favorite ground beef stroganoff recipe.
It’s creamy, savory, and totally satisfying.
Perfect over noodles or rice, this dish is a family favorite.
Get ready for a meal that will warm your heart! Let’s dive in!
Ingredient Substitutions
Ground beef can be substituted with ground turkey or plant-based alternatives like lentils or crumbled tempeh for a lighter or vegetarian option. Adjust cooking times and seasoning as needed, as these alternatives may cook faster and absorb flavors differently.
For a dairy-free version, replace heavy cream with full-fat coconut milk or cashew cream. These alternatives provide similar richness and creaminess. Use a 1:1 ratio, but be aware that coconut milk may impart a slight coconut flavor.
All-purpose flour can be swapped with cornstarch or arrowroot powder for a gluten-free thickener. Use about half the amount of cornstarch or arrowroot compared to flour, and mix with cold water before adding to the sauce to prevent clumping. These substitutions will maintain the sauce’s texture while accommodating gluten-free diets.
| Preparation Time | 20-30 minutes |
| Cooking Time | 40-60 minutes |
| Total Time | 60-90 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3400-3600
- Protein: 180-200 g
- Fat: 220-240 g
- Carbohydrates: 250-270 g
Ingredients
For the beef:
- 2 lb ground beef (85/15 blend for best flavor and texture)
- black pepper
- salt
For the vegetables & base:
- 25 g tomato paste
- 4-5 garlic cloves (freshly minced for best flavor)
- 1 lb baby bella mushrooms (wiped clean and sliced about 1/4-inch thick)
- 50 g all-purpose flour
- 1 small white onion (diced into 1/4-inch pieces)
- 3 tbsp olive oil (I use Colavita extra virgin olive oil)
For the sauce:
- 30 g dijon mustard
- 500 g water
- 75 g sour cream (full-fat for richness)
- 175 g dry white wine (like a Pinot Grigio or Sauvignon Blanc)
- 50 g beef base (I use Better Than Bouillon brand)
- 225 g heavy cream
- 21 g powdered gelatin
- 40 g worcestershire sauce
- 5 g ground black pepper
For the noodles:
- 1-2 tbsp olive oil
- 12 oz egg noodles
For the garnish:
- dill (freshly chopped for garnish)
- chives (finely snipped for presentation)
Step 1: Prepare and Broil the Beef
Start by preheating your broiler.
Spread 2 lbs of 85/15 ground beef into a thin layer, about 1/4 inch thick, on a rimmed baking sheet.
Season generously with salt and black pepper.
Broil the beef on high for 10-15 minutes, rotating halfway through.
Let the beef cool for 5-10 minutes before crumbling it into pieces.
Step 2: Sauté the Vegetables
In a large heavy-bottomed pot, heat about 3 tablespoons of oil over medium-high heat.
Add 1 lb of sliced baby bella mushrooms and a pinch of salt.
Sauté them for 2-3 minutes until they are browned and softened.
Add 1 small diced white onion and 4-5 minced garlic cloves to the pot, along with another pinch of salt.
Stir the mixture to combine and deglaze the pot.
Step 3: Build the Sauce
Incorporate 25g of tomato paste and 50g of all-purpose flour into the pot and cook for 1-2 minutes until the tomato paste develops a rusty color.
Pour in 175g of dry white wine, stirring and scraping the bottom of the pot, and let it reduce until the wine evaporates.
In a separate bowl, whisk together 500g of water, 21g of powdered gelatin, and 50g of Beef base.
Add this mixture to the pot and bring it to a simmer.
Step 4: Combine Beef and Thicken Sauce
Stir in the crumbled beef, including any drippings from the baking sheet, into the pot.
Cook for about 10 minutes to allow the sauce to thicken.
Step 5: Cook the Egg Noodles
While the sauce is thickening, cook 12 oz of egg noodles in salted boiling water until just past al dente.
Drain the noodles and shock them with cold water to stop the cooking process.
Return the noodles to their pot, add 1-2 tablespoons of olive oil, and stir to combine.
Step 6: Finish the Stroganoff
Stir 225g of heavy cream into the stroganoff mixture and cook for an additional 10 minutes, stirring often.
Add 75g of sour cream, 30g of Dijon mustard, and 5g of black pepper to the pot, stirring to combine.
Step 7: Combine and Serve
Gently fold the cooked egg noodles into the stroganoff until they are well coated with the sauce.
Serve the stroganoff garnished with fresh dill and minced chives for added flavor and a touch of color.
