Easy Ground Beef Stroganoff Recipe (without canned soup)
Easy Ground Beef Stroganoff is a quick main course dish with mushrooms, beef, and a creamy sauce made without canned soup.
Servings 4 servings
Ingredients
- 1 tablespoon butter
- 1 medium onion finely chopped
- 2 garlic cloves minced
- 8 ounces mushrooms sliced
- 1 pound ground beef
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 teaspoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- ½ cup beef bone broth
- ½ cup sour cream or crème fraîche
- ¼ cup heavy cream
- chopped fresh parsley for garnish
Instructions
- Melt 1 tablespoon butter in a large skillet over medium heat. Add 1 medium onion and cook until soft and translucent, about 5 minutes. Stir in 2 garlic cloves and cook for another 30 seconds, just until fragrant.
- Add 8 ounces mushrooms and sauté until they release their juices and begin to brown, about 5 minutes.
- Push the mushrooms to one side of the pan and add 1 pound ground beef. Cook until browned and no longer pink, breaking it up with a wooden spoon as it cooks. Season with 1 teaspoon sea salt and ½ teaspoon black pepper.
- Stir in 1 teaspoon Dijon mustard and 1 tablespoon Worcestershire sauce. Pour in ½ cup beef bone broth and stir to combine. Bring to a gentle simmer and cook for 8-10 minutes, stirring occasionally, until the sauce reduces slightly and thickens naturally from the beef and mushrooms.
- Reduce the heat to low and stir in ½ cup sour cream and ¼ cup heavy cream. Warm gently - do not boil - until the sauce is smooth and creamy. Adjust salt and pepper to taste.
- Serve over egg noodles, mashed potatoes, or buckwheat.
Notes
Storage: Store leftover stroganoff in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a skillet over low heat while stirring to maintain a smooth sauce. Avoid boiling during reheating, as the cream can separate. Stroganoff can be frozen for up to 1 month in a freezer-safe container; thaw overnight in the fridge and reheat gently in a skillet.
Helpful Tips:
- Brown beef properly - let the beef cook undisturbed for a few minutes before stirring to get better browning and flavor.
- Prevent cream curdling - always reduce heat to low before adding sour cream and heavy cream, and warm gently while stirring.
- Avoid thin sauce - gently simmer for a few more minutes uncovered to reduce the sauce and thicken it.
Nutrition
Calories: 459kcal | Carbohydrates: 8g | Protein: 25g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 122mg | Sodium: 788mg | Potassium: 623mg | Fiber: 1g | Sugar: 4g | Vitamin A: 492IU | Vitamin C: 5mg | Calcium: 78mg | Iron: 3mg