This Ground Beef Stroganoff Recipe is a one pot dinner that your family will love. It comes together in about 30 minutes, and is perfect for busy weeknights.
Hello my friends! After taking August mostly off, I am SO HAPPY to be back at work. It was great to have the time off, and so important for my family, but I missed working. That’s how you know you have found a job you truly love.
My hope, now that I’m back, is to create so many dinner recipes for you that will make your life easier. I feel this renewed commitment to making recipes for you that are easy to follow, easy to make, and leave you feeling happy about being in the kitchen. Can you imagine? Making dinner and having it feel joyful instead of a chore? Sounds good to me, so let’s dive in!
ONE POT GROUND BEEF STROGANOFF RECIPE
This ground beef stroganoff recipe is amazing for so many reasons, but the biggest is because it is so easy to make in one pot. The trickiest part of the whole recipe is draining the ground beef. And that’s not hard at all, so this recipe is a winner!
AMERICANIZED BEEF STROGANOFF
Beef Stroganoff original comes from Russia, and this, my friends, is a full on Americanized version of it. In fact, it stands to reason that traditionalists would scoff at this much in the same way the lovely people of Philadelphia turn their nose at my Philly Cheesesteak Casserole. I most definitely have put an American spin on it, but even more than that, I put a busy family weeknight spin on it. And it is delicious, so there is that.
Because can you beat a one pot meal that comes together in less than 30 minutes that stands the test of a picky five year old? I think not.
NOTES ON THIS GROUND BEEF STROGANOFF RECIPE
While this recipe is very easy to make, there are a few things that you should know.
Make this in a very large skillet. I love my ginormous fry pan from my friends at Staub. It’s a keeper. Just make sure that it is either deep enough or wide enough to accommodate this recipe. This ground beef stroganoff makes 10 cups.
The draining off the grease from the beef is an approximation. You are aiming to have 2 tablespoons left over after draining, but you don’t need to measure what is left, just do your best. I love recipes that are flexible like this one.
The salt in this recipe was kept to a minimum. I love salt. Like, we are picking out China patterns together. But, I know that not everyone feels the same way, so I try to keep the salt in my recipes on the lower side, knowing that you can always taste it and add more at the end. This ground beef stroganoff recipe is a perfect example of that. Be sure to add more at the end to taste. And pepper too!
There is white wine in this recipe. If you don’t want to invest in a full bottle of white wine, look for small bottles at the grocery store. It will be cheaper and probably about the amount you need for this recipe. If your family doesn’t drink alcohol, replace the 1 cup of white wine with 1 additional cup of beef broth, just make sure that you keep the total amount of liquid at 5 cups.
WHAT TO SERVE WITH GROUND BEEF STROGANOFF
Can I tell you that it actually makes me giddy to think of you putting this skillet down in the middle of your family’s table to eat together? Giddy. Anyway! Want some side dishes for it? This is what I would serve with it. (Though if you just want to make this alone, I’m with you. I do that too.)
- EASY BEET SALAD WITH FETA: The nutrients that the beets would add to this meal, are top notch.
- CRISPY BRUSSELS SPROUTS: I’m all for bringing in added greens and this wouldn’t add much more work to the meal.
- ROASTED CAULIFLOWER RECIPE: This is a regular in my house. Another picky eater success, and cauliflower is great for you.
If you make this meal or any of my other recipes, I would love to hear what you think! Leave me a comment below.
Ground Beef Stroganoff Recipe
- 1 pound ground beef (I used 80/20)
- 2 cloves garlic minced
- 8 ounces mushrooms sliced
- 1 teaspoon paprika
- 2 teaspoons kosher salt (plus more to taste at the end - see note 1)
- 1/2 teaspoon black pepper (plus more to taste at the end)
- 3 tablespoons all purpose flour
- 1 cup white wine (see note 2)
- 4 cups low sodium beef broth (see note)
- 12 ounces egg noodles
- 1/2 cup sour cream (I used light sour cream)
- fresh parsley chopped (optional)
- In a large skillet over medium heat, cook the ground beef, gently breaking it up as it cooks. Cook until the meat is no longer pink and then drain all but approximateily 2 tablespoons of the grease.
- Add the mushrooms and garlic to the skillet, cooking until the mushrooms have softened, about 2 to 3 minutes. They will be very tender when you push into them with your spatula.
- Add the paprika, salt, black pepper, and flour, stirring it into the meat and mushrooms until well combined.
- Gently whisk in the wine and then the beef stock. Turn the heat up to high on the skillet and bring to a boil.
- Stir in the egg noodles and reduce the heat to medium low and cover. Cook for 5 minutes, stir, and return the cover. Cook for an additional 5 minutes or until the nooldes are very tender.
- Turn off the heat and stir in the sour cream. Add salt and pepper to taste and sprinkle with fresh parsley if desired.
- I tried to keep the salt in this recipe on the low end. While I like my food very salty, I know that for so many people less is more. This is why I picked low sodium beef broth and suggested you may need to add more salt at the end. If after your third time of making this you are always sprinkling a lot more salt on it, then purchase the regular beef broth and start with that change.
- If you don't want to invest in a full bottle of white wine for this recipe, don't! Many stores sell small bottles for about $2, the perfect amount for this recipe. If your family doesn't drink alcohol, replace the 1 cup of white wine with 1 cup of beef broth. Just make sure to keep the liquid amount the same.
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