Ground Beef Stroganoff
22 OCTOBER 2018
ground beef stroganoff
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Here’s what happened — I bought like six pounds of ground beef because I wanted to get two massive meals out of it. I used the first 3-4 pounds in the BEEF ENCHILADAS that I posted the other day. The remainder was requested by Patrick for stroganoff. Typically, you should use beef cuts in a stroganoff, but I used what I had. It’s cheaper, and can be thrown together pretty quickly.
I cooked egg noodles but kept them separate, because the meat mixture was even good with crackers or on bread like a stroganoff-style sloppy joe. I even ate it plain, with extra mushrooms and onions, for a KETO-FRIENDLY option.
GROUND BEEF STROGANOFF: The Preparation
Start by heating your pan up to medium heat. It’s best to use ground beef that is fresh — but if you are using frozen meat, make sure to thaw it out fully before adding to pan. Freeze meat in thinner sections to make it easier to thaw out when needed.
You’ll want to brown the meat in the pan first. This should take about 10ish minutes, depending on how much you’re using. Season with salt and pepper. While it’s cooking, chop up the onions, slice mushrooms, and chop garlic.
browned ground beef
I used 90% lean ground beef to lower the fat content of this dish. I like to use leaner meat when possible. If I feel a recipe needs for savory content, I’ll add healthier fat options like extra virgin olive or avocado oil, or clarified butter / ghee.
When I browned the same beef for the ENCHILADAS, I added a little oil to the pan and ended up having to drain it out once it cooked. So I decided to omit the greasing of the pan in this recipe. Once the beef browns, the fat begins to separate from the protein, and keeps the pan from burning.
GROUND BEEF STROGANOFF: Cooking The Meat
Add mushrooms and onions, then garlic, and continue to cook for a few more minutes. Then dump in beef broth and bring to light boil. Season with salt and pepper. I like a little heat, so I also add a dash of crushed red pepper flakes.
Simmering the beef broth into ground beef, mushrooms, onions, and garlic.
You can then add Worchestershire sauce, garlic powder, onion powder, salt and pepper. I like to add a touch of sherry cooking wine as well. This amps up the flavor and takes the dish to a new level. Turn down heat and simmer for 5-7 minutes, until half of the broth has cooked out. Add a touch of cornstarch to thicken the mixture up.
GROUND BEEF STROGANOFF: Cooking The Noodles
For this recipe, you should use egg noodles. They have a different texture and taste than regular pasta noodles, and will be nice and soft for the beef stroganoff. I recommend wide or extra wide egg noodles, but any width works just fine.
Cook the until they’re “al dente” — which means “on the tooth” — so that they don’t get soggy and limp when added back to the meat mixture. You want them to be able to absorb some of the flavor from the delicious broth! After you’ve strained them, toss with a touch of olive oil and season with salt and pepper. You should also reserve a 1/2 cup of that starchy pasta water to add to beef mixture. It creates a delicious silky texture.
cooked egg noodles to “al dente” for the ground beef stroganoff
GROUND BEEF STROGANOFF: Finishing Touches
I like to add peas to my stroganoff. They give the dish some color and your vegetables serving!
Just added peas to the ground beef stroganoff mixture.
I just used canned peas. It’s the quickest way to get the job done, and that’s what I had on hand.
Once they’ve come to temperature, you can remove the stroganoff from the heat. This is when you can add your sour cream and parsley. The sour cream is what gives stroganoff it’s unique, creamy flavor. If you add it while the pan is still on the heat, you may curdle the dairy and cause a grainy texture. Don’t do that!
If you need to add salt and pepper, season to taste. But you should be pretty close to the desired flavor profile if you’ve been seasoning it all along.
Creamy ground beef stroganoff with mushrooms, onions and peas.
Voila! There you have it! You can either add your egg noodles ahead of time, or keep them separate like I do so you don’t have to separate the noodles if you’re feeling carb-conscious.
ground beef stroganoff with egg noodles
| Servings | Prep Time |
| 8 servings | 15 minutes |
| Cook Time |
| 30 minutes |
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Creamy ground beef stroganoff for when you want something warming and deliciously savory that you can make with what you have in your pantry.
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- 2.5 lbs ground beef
- 16 oz egg noodles
- 2 Tbl extra virgin olive oil
- 16 oz crimini mushrooms, sliced
- 2 small Spanish onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1/2 cup reserved pasta water
- 1/4 cup sherry cooking wine
- 1 Tbl. onion powder
- pinch or two crushed red pepper flakes (optional)
- 3 Tbl. Worcestershire sauce
- 1 can sweet peas
- 1 cup sour cream or more if desired
- Brown ground beef in large skillet. Add mushrooms, onions, garlic and cook another 5 minutes. Season with salt, pepper, and crushed red pepper (optional).
- While beef is cooking, heat pasta water to high. Once boiling, season heavily with salt and add egg noodles. Cook until ad dente, about 7-8 minutes, and drain -- reserving 1/2 cup of pasta water. Toss noodles with 2 Tbl of olive oil and season with salt and pepper.
- Add beef broth and sherry cooking wine. Bring to a boil, then reduce to a simmer. Cook until half the liquid has evaporated, about 7-8 minutes.
- Add cornstarch to thicken, reserved pasta cooking water, Worcestershire sauce, onion powder, garlic powder. Add peas. Cook 2-3 more minutes.
- Remove pan from heat. Stir in sour cream and parsley. Serve over egg noodles.