Beef Stroganoff With Ground Beef Nd Cream Cheese

This easy Ground Beef Stroganoff recipe is a great, weeknight dinner option that the whole family will love. It's classic comfort food cooking that is gear up in less than 30 minutes, made from scratch, and always hearty, satisfying, and delicious!

If you lot've got basis beef in the freezer and are looking for more ideas, be sure to effort our Tex-Mex Doritos Taco Salad or peradventure make a batch of Mozzarella Stuffed Meatballs adjacent!

While ground beef stroganoff might not win whatsoever prizes for dazzler, everybody always asks for 2d-helpings when I make this piece of cake recipe for dinner. Information technology'southward a family favorite and 1 of our go-to meals, especially when the weather is cool because information technology'due south so warm and comforting!

This savory, creamy dish of mushrooms, onions, and browned, ground beef served over hot buttered egg noodles hails from Russia and is simple, hearty, comforting fare that is quick and piece of cake to pull together for a weeknight meal that the whole family volition savour.

I make this ground beefiness stroganoff recipe without cream of mushroom soup generally because information technology's hardly whatever extra piece of work to make information technology from scratch when all it takes is chopping a handful of mushrooms and whisking together beef broth, milk and flour. You're going to dearest information technology!

Why This Recipe is the All-time

• The bootleg sauce is made from scratch with fresh ingredients rather than such shortcuts every bit a can of condensed cream of mushroom soup. But it hardly takes whatever actress time at all!
• It might seem like a lot of mushrooms in the recipe, but since they cook downward so much, it really seems necessary to me if you desire mushrooms in each bite of stroganoff, like I practise. The mushrooms are my favorite part!
• The sauce isn't intended to exist very thick. It'south more of a silky sauce that should glaze each seize with teeth and combines well with the buttered egg noodles that nosotros traditionally serve ground beef stroganoff with.
• Footing beef stroganoff leftovers ever reheat beautifully the next day!

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Ingredient Notes

• Ground beef: I adopt using 85/15 ground beef for the best flavour without being overly greasy.
• Mushrooms: Really any mushrooms will work for beef stroganoff simply we usually simply use white button or infant bella mushrooms considering they are e'er available at the grocery store.
• Cream cheese: The foam cheese melts into the browned meat and mushrooms making these stroganoff sauce actress creamy and delicious.

How to Make This Recipe

Start past browning ground beefiness, onions, and garlic in a large skillet. I like to flavour the ground beefiness stroganoff up forepart with salt and pepper upward forepart because it helps develop the layers of flavor. You lot tin always adjust by adding more at the end.

One time the meat is by and large browned but still a lilliputian pinkish, go ahead and add together the mushrooms. They volition release a lot of moisture every bit they cook, but you want to let them get a little brown likewise. Add the foam cheese to the browned meat and let it melt, stirring information technology to glaze the meat & mushrooms.

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Meanwhile, whisk the beef broth and milk with a niggling flour whisked in to create a slurry. This isn't intended to make an overly thick sauce - merely enough for it to thicken slightly. Keep in mind that the basis beef stroganoff will continue to thicken as it cools.

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Once the footing beef stroganoff has simmered enough for the sauce to thicken slightly, remove it from the heat and stir in the sour cream. The residual heat is enough to heat upwardly the sour cream without the dish going cold, just yous also don't run the run a risk of curdling the sour cream this way.

For a little colour, garnish with a sprinkle of chopped parsley for a petty light-green to pause up the brown color of the stroganoff.

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Recipe FAQ'southward

Can I make this with other cuts of beefiness?

You could definitely brand this by thinly slicing a flank, brim steak, or anything you lot would typically use for a stir-fry and it will however be a quick and easy beefiness stroganoff. Or if you prefer using a regular chuck roast, you can brand this by cutting the meat into ane-inch chunks, so searing in a hot pan first, so roofing and simmering in the beefiness broth for an hour or so until tender earlier adding the other ingredients. Information technology takes longer, but it'south also super delicious. Just whisk the flour with 1 boosted cup of beef broth before stirring it in to thicken the sauce.

What should I serve beef stroganoff with?

We e'er serve it with egg noodles (either the dried ones or if I am feeling motivated I will brand homemade egg noodles), but I have heard of other people enjoying their beef stroganoff over mashed potatoes or rice.

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Recipe Tips

• Storage: Refrigerate any leftovers for up to three-four days. This dish doesn't freeze well because of the sour cream in it, which can curdle when reheated.
• Sour cream: Sour foam can curdle if boiled, especially if you are using a reduced fat version, so be certain not to add it until right at the cease of cooking after removing the pan from the heat. There will be plenty of residual heat in the sauce to thicken everything up and incorporate the sour cream.
• Variation: Many people like the addition of Worcestershire sauce to beef stroganoff. I take washed information technology both ways, only prefer it without. If you want to add some, though, I recommend using one tablespoon, added with the broth.

More Easy Dinner Recipes

• Bootleg Hamburger Helper Cheeseburger Pasta Skillet
• Classic Chinese Beef with Broccoli
• Like shooting fish in a barrel Weeknight Taco Meat
• Baked Greek Feta Meatballs

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• ▢ 1 ½ lbs. lean ground beef (I use 85/15)
• ▢ 1 minor onion chopped (or half a big onion)
• ▢ 2 cloves garlic finely minced
• ▢ ane teaspoon common salt
• ▢ ½ teaspoon black pepper
• ▢ 16 ounces sliced white push or baby bella mushrooms
• ▢ 4 ounces cream cheese, cubed
• ▢ 2 cups beef broth
• ▢ ½ cup milk
• ▢ 3 Tablespoons all-purpose flour
• ▢ ½ cup sour foam
• ▢ Salt & Pepper to sense of taste

• Add together the basis beefiness, onion, and minced garlic to a big skillet set over medium-high estrus on the stove and season with the salt and pepper. Cook, stirring occasionally, until the meat is nigh browned but nonetheless slightly pink and the onions have begun to soften, about 5 minutes. Drain any excess grease from the pan.

• Add the sliced mushrooms to the ground beef and onions and go on cooking for some other 5 minutes or and then, until the mushrooms are softened and chocolate-brown and the meat is fully cooked.

• Add the foam cheese to the cooked meat and mushrooms and permit it sit down for ane-2 minutes to melt somewhat before stirring it into the meat mixture. While the cream cheese melts, combine the beefiness broth and milk in a separate bowl and whisk in the flour until no lumps remain.

• Subsequently stirring in the melted cream cheese, pour the beef broth/milk/flour slurry into the pan with the meat and mushrooms and melt for iii-4 minutes, stirring occasionally, until slightly thickened and bubbles.

• Remove from the rut and stir in the sour foam. Season with additional salt and pepper, to taste.

• Serve over hot buttered egg noodles, sprinkled with freshly chopped parsley, if desired.

• Storage: Refrigerate any leftovers for up to 3-4 days. This dish doesn't freeze well considering of the sour cream in it, which tin curdle when reheated.
• Sour foam: Sour cream tin curdle if boiled, peculiarly if you are using a reduced fat version, and so exist sure not to add it until correct at the end of cooking after removing the pan from the heat. There will be enough of residue heat in the sauce to thicken everything up and incorporate the sour cream.
• Variation: If you desire to utilize Worchestershire sauce, I recommend adding 1 tablespoon along with the goop and milk.

Recipe adapted from Mel's Kitchen Cafe.

Calories: 355 kcal | Carbohydrates: 13 chiliad | Protein: thirty g | Saturated Fat: 10 1000 | Trans Fat: 1 g | Cholesterol: 97 mg | Sodium: 805 mg | Fiber: 1 g | Sugar: 3 g

This post was originally published in September, 2017. The photos and content were updated in December, 2021.

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Hi, I'm Amy

I enjoy exploring the world through nutrient, culture, and travel and sharing the adventure with generally from-scratch, family friendly recipes that I think of as modern comfort cooking.

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