Creamy, comforting, and budget-friendly, this quick and easy Beef Stroganoff is perfect for a cozy weeknight dinner. Pair it with egg noodles or mashed potatoes for a simple yet satisfying meal.
Why You’ll Love This Beef Stroganoff Recipe
- Quick and Easy: This recipe comes together in less than 30 minutes, making it ideal for hectic evenings. Forget long hours in the kitchen, this is the shortcut to a delicious dinner.
- Budget-Friendly Meal: Made with ground beef and pantry staples, it satisfies your cravings without breaking the bank. Perfect for budget-conscious cooks!
- Comforting and Crowd-Pleasing: Nothing beats a warm, creamy stroganoff on a chilly day. It screams comfort food, and everyone at the table will love it.
- Minimal Effort, Maximum Flavor: With just a few ingredients and basic steps, it creates a rich, creamy dish that tastes like it took all day to prepare.
- Perfect for Busy Families: Kid-friendly and filling, this recipe is a great way to bring everyone together at the dinner table.
What are the Ingredients in Beef Stroganoff
- Ground Beef: The star of the dish! Opt for lean ground beef for less grease but plenty of flavor. Want a lighter twist? Ground turkey or chicken works too, though nothing beats the hearty classic.
- Egg Noodles: These tender, buttery noodles are perfect for soaking up the creamy sauce. Try whole wheat varieties for a healthier spin, and don’t forget to salt the cooking water for extra flavor.
- Beef Bouillon: A little bouillon goes a long way, delivering rich, savory depth to the sauce. Dissolve it in warm water for easy blending, or swap with beef stock for a slightly milder flavor.
- Sour Cream: This is where the creamy magic happens! Stir it in at the end over low heat to avoid curdling and substitute with Greek yogurt for a tangier, protein-packed alternative.
- Onion: Sautéed to golden perfection, onions add a sweet, savory base to the dish. Yellow onions are classic, but shallots can bring a fancy twist if you’re feeling adventurous.
- Mushrooms: Earthy and flavorful, mushrooms soak up every drop of sauce. Go for cremini or button mushrooms, or try shiitake for a gourmet touch. Thick slices sautéed until golden are the key to unlocking their richness.
Cook It Up: Your Stroganoff How-To Guide
Get Your Noodles Cooking
Bring a pot of salted water to a boil, cook the egg noodles until al dente, then drain. Toss with a little butter for extra richness, if desired.
Sizzle the Beef and Onions
Grab your skillet, heat it over medium, and brown the ground beef until no pink remains, and drain any excess fat. Add diced onions and cook until softened and translucent, about 2-3 minutes.
Build the Savory Sauce
Here’s where the magic starts to happen! Add water to the skillet, stir in the bouillon cubes, and bring to a boil. Simmer until the liquid reduces by half, concentrating the savory flavors.
Bring in the Mushrooms
Lower the heat to medium, stir in your drained mushrooms and cook for 2-3 minutes until warmed through. If you’ve got fresh mushrooms on hand, sauté them first for an even deeper flavor.
Stir in Creamy Perfection
Fold in the sour cream off heat until smooth. Season with salt and pepper, and add Worcestershire sauce or paprika, if desired, for extra flavor.
Serve It Up and Dig In
Ladle the creamy stroganoff over your egg noodles, or toss the noodles straight into the pan to coat them. Garnish with fresh parsley, if you have it, for a fresh touch.
Must-Have Kitchen Helpers
Beef Stroganoff
Ingredients
Beef Stroganoff
- 12 ounces egg noodles
- 1 pound ground beef
- 1 small onion diced
- 1 1/2 cups water
- 4 cubes beef bouillon
- 4 ounces mushrooms stems & pieces
- 8 ounces sour cream
- salt & pepper to taste
Instructions
Beef Stroganoff
- Cook the egg noodles according to the package directions.
- In a skillet, over medium heat, break up the ground beef and cook until it is no longer pink. Drain off any fat.
- Add the diced onions to the pan and continue to cook over medium heat until the onions are translucent about 2-3 minutes.
- Slowly add the water to the pan and drop in the 4 beef bouillon cubes. Turn up the heat and bring it to a boil, continue to boil until the liquid is reduced to about half.
- Reduce heat to medium and add the can of drained mushrooms; cook for 2-3 minutes to warm up the mushrooms. Turn off the heat.
- Add 1 cup of sour cream to the pan, and stir until well combined, add salt and pepper if needed. Serve over egg noodles or mix it with the egg noodles.
Notes
*The Nutritional Facts that have been calculated on this recipe are only estimates.
Nutrition
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I believe I've just found what's for dinner! I appreciate you sharing with Home and Garden Thursday,
Kathy
Hello Robin. I found your blog on Denyse’s Wednesday linkup. I’m glad I did, as this stroganoff looks delicious.
Thank you for sharing your first post here at SSPS #253 I am happy to meet your virtually and hope to see more of you each week. Shared on SM