When you are in need of a quick and easy dinner that still ticks the boxes of delicious, comforting, and family-friendly, this one-pot ground beef stroganoff is for you. No need to worry about slicing beef or cooking it so that it doesn't dry out or become too chewy, using ground beef makes this delicious recipe fool-proof and a great option for a satisfying weeknight meal.
Serve ground beef stroganoff with hot buttered noodles for the ultimate in comfort food.
Ground Beef Stroganoff
Quick, easy and delicious, this ground beef stroganoff recipe will fast become a favorite in your house.
Why?
Well, because:
- it comes together in one pot;
- it uses ground beef instead of a beef fillet, meaning no need for slicing, and no need to baby the meal for fear of the sliced beef being overcooked and tough and chewy;
- it is freezer-friendly, so it can be made ahead of time;
- it is super versatile, so can be served as is, or you can bulk it up and serve it with pasta, rice, mashed potatoes, or on top of a baked potato.
Grab your apron and let's get cooking.
How To Make Stroganoff
To make this hearty meal, start by browning the onions and garlic in a skillet before adding the ground beef.
Once the meat is cooked through, stir in the sliced mushrooms and cook until they are nice and tender.
Next, add in sour cream, Worcestershire sauce, and a dash of paprika for that signature stroganoff flavor.
Let everything simmer together until it's all heated through.
Serve on top of some buttered noodles or pasta, or a big bowl of mashed potatoes for the ultimate comfort food.
Top with some chopped parsley and chives and dig in.
Storing and Freezing Tips
Store leftovers in an airtight container in the fridge for up to 3 days.
The stroganoff can also be frozen, however, the texture of the mushrooms might change and become less appealing, so if you plan on freezing I would suggest grating the mushrooms into smaller pieces instead of slicing them to avoid this risk.
If stored correctly, the stroganoff should last about 3 months in the freezer.
TIP: if you plan to freeze the stroganoff, you might want to grate the mushrooms instead of slicing them, to avoid a less-than-desirable change in texture once thawed.
Tips, Tricks and Substitutions
Mushrooms
Now I don't know about your kids but mine love to pretend they hate mushrooms.
A great way to get around this is to grate, or finely dice, the mushrooms so that they cannot see them.
Works every time.
Of course my hubby will do whole slices and sit through the whinging without so much as a flinch, but I am all for an easy life and am happy to hide the mushies to forgo the whinge.
Sour Cream
I use sour cream in this recipe, however heavy cream will work as an alternative if that is what you have on hand.
Ground Beef
I do not use a light beef mince, as the lack of fat tends to make the ground beef a lot more dry once cooked.
While you are cooking the beef, use a wooden spoon to gently mash it as it cooks, ensuring there are no large clumps, and the beef all cooks evenly.
Serving Suggestions
This delicious meal is super versatile, and goes well with:
- mashed potatoes
- buttered pasta or noodles
- brown rice, white rice, cauliflower rice, or broccoli rice
Sprinkle on some fresh chopped parsley or chives and you are good to go.
Happy Eating.
xx
Recipe
One pot ground beef stroganoff
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Ingredients
- 1 tablespoon butter
- 1 yellow onion finely diced
- 3 garlic cloves minced
- 8 oz (225g) baby bella mushrooms sliced
- 1 pound (450g) lean ground beef
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup sour cream
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Cornstarch optional if you want a thicker gravy
- 4 cups dry pasta or 12 oz (340g) egg noodles
Instructions
- Heat the butter in a large skillet over medium-low heat. Add the diced onion and stir for 5-6 minutes until softened, then add the minced garlic and stir for about one minute, until fragrant.
- Incorporate sliced mushrooms and stir for 3 minutes to soften. Add minced meat and let it cook, stirring occasionally, for 3-4 minutes.
- Once the meat is pale brown, add heavy cream, salt, pepper, and Worcestershire sauce. Stir to combine and reduce heat to low. Let it simmer for 8-10 minutes to infuse flavors. Adjust salt as needed. In the meantime, cook the pasta following its manufacturer's instructions.
- Mix one tablespoon of cornstarch with 1 tablespoon of water and pour it in. Stir over heat until it thickens. Repeat with an extra tablespoon of cornstarch to reach the desired consistency.
- Incorporate cooked pasta into the skillet and serve warm.
Notes
- Store any leftover Ground Beef Stroganoff in airtight containers in the refrigerator within 2 hours of cooking.
- Reheat small portions in the microwave for quick and easy meals. Add a splash of water to the pasta before reheating to retain moisture.
- For larger portions, reheat on the stovetop over low to medium heat. Add a bit of extra beef broth or cream if the mixture has thickened too much during storage.
Di says
Just like mom used to make, only a healthier version!