Easy weeknight comfort food, this Ground Beef Stroganoff has intensely rich and savory flavors that many Ground Beef Stroganoff recipes miss. So delicious that even picky 5 year olds gobble this down.
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I think it is safe to say that one of the biggest modern day challenges, aside from life always feeling so busy, is coming up with simple weeknight dinners that aren’t overly processed and that the whole family will love.
Add in also the challenge of trying to keep the food budget on the more affordable side.
Not to mention creating meals that are flavorful and that everyone will love.
Aside from Mac and Cheese, this Easy Ground Beef Stroganoff has become my new, anytime of the year favorite comfort cuisine.
It is a budget friendly, simple and incredibly flavorful way to get dinner on the table.
Want to know a secret about what a cornball I am?
I LOVE eating my Ground Beef Stroganoff with cottage cheese. Why, I have no idea. It just tastes amazing to me.
How To Make Ground Beef Stroganoff Without Cream of Mushroom Soup
Making this comforting, easy weeknight dinner without the use of cream of mushroom soup really is very simple.
- Sauté mushrooms and thyme. Set Aside.
- Cook Noodles.
- Sauté onions, ground beef and garlic.
- Add in paprika, Worcestershire sauce, mustard beef stock and simmer.
- Make a slurry. Stir into Ground beef pan and simmer.
- Add cooked mushrooms and sour cream into beef pan. Mix in noodles and enjoy.
Commonly Asked Questions About Ground Beef Stroganoff
What are other options to use besides noodles?
This is such a great question because for anyone who is a diabetic or celiac there will be a need to use something other than noodles. Here are some suggestions:
- Sweet potatoes- Cut into chunks with olive oil, salt and pepper. Roast until tender and serve this Ground Beef Stroganoff over the top. If doing this method, make sure to do a slurry of 2 tbsp arrowroot (see arrowroot question just below) and 2 tbsp broth from this recipe.
- Brown Rice- 1 cup uncooked brown rice with 2 1/2 cups liquid like water or broth. Bring rice and liquid to a boil and then lower heat too low. Cover pan and cook until water is completely absorbed about 45 mins. Try not to peak often as taking lid off while cooking effects cooking time.
- Mashed potatoes- 2 lbs of your favorite potatoes cut into chunks. Cover with water and bring to a boil. Cook until potato chunks are fork tender with a slight resistance to the fork. Drain and add butter, salt, pepper and garlic powder. 1/4 of a grated brown onion can also be added to extra flavor.
How do I thicken Ground Beef Stroganoff?
Making a slurry of 1 tbsp arrowroot, or cornstarch, and 1 tbsp of the liquid from this recipe is an ideal way to add a little extra thickness. Just know though that this step is not necessary but adds a fun extra level of thickness. You don’t want the final product to be too thick as the noodles will absorb all that flavorful liquid.
Pro Tip: A slurry is a mixture of equal parts of a thickening agent like cornstarch, arrowroot or flour to water or broth. It helps to thicken gravies, sauces and stews. Thoroughly whisking the thickener with the liquid prior to adding helps to prevents lumps.
What’s the difference between Beef Stroganoff and Swedish Meatballs?
Similar to this this Ground Beef Stroganoff, Swedish meatballs could easily be prepared as a weeknight dinner. The differences, Swedish meatballs are from Sweden and Beef Stroganoff originated in Russia. The meatballs in Swedish meatballs are generally made of beef and pork, contain breadcrumbs and are spiced with allspice.
What’s the difference between Beef Stroganoff and Beef Bourguignon?
This Ground Beef Stroganoff is a comfort food that is more appropriate for an easier weeknight dinner. On the other hand, Beef Bourguignon is a slow simmered rich French stew that is made of bacon, beef, red wine and herbs. Beef Bourguignon is more appropriate as a Holiday meal or for special occasions.
Can I make this Ground Beef Stroganoff with natural yogurt?
Absolutely! Greek yogurt that is naturally strained, rather than having added thickeners, would be ideal. Naturally straining yogurt is the process of placing a cloth, like cheesecloth, in a strainer and letting the yogurt sit, thereby separating the whey (liquid part of yogurt) from the yogurt.
If you choose this method and your Greek yogurt is extra thick, replace the sour cream with Greek yogurt in equal parts and eliminate the arrowroot step. I love the creaminess of sour cream, but Greek yogurt will add a wonderful tangy flavor in addition to creaminess.
Ground Beef Stroganoff
- 2 tbsp olive oil *divided into 2
- 24 oz pre-sliced Cremini mushrooms
- 1 tsp thyme
- 1 med brown onion *diced about 1 cup
- 1- 1 1/3 lbs lean ground beef *I used the 1 1/3 lb organic ground beef from Costco
- 4-6 garlic cloves *crushed or minced, about 2 tbsp
- 2 heaping tsp smoked Paprika
- 2 tbsp Worcestershire sauce *use gluten-free for gluten-free needs
- 1 tbsp dijon mustard
- 4 cups beef stock
- 1 tbsp arrowroot
- 1 cup sour cream
- 16 oz package egg noodles *Look above under questions for gluten free alternatives.
- 2 tbsp butter *or substitute with olive oil
- fresh chives for garnish
- salt and pepper to taste
- Place a large skillet frying pan over med/high heat. Add 1 tbsp oil, all of the mushrooms and thyme. Sauté mushrooms until tender and glossy, about 8 mins.Remove from pan and set aside.
- Meanwhile bring a large pot of water to a boil. Once boiling add in about 1/4 cup sea salt and cook noodles according to directions on package. Drain and place noodles back into cooking pot. Add in butter and stir to coat noodles. Set Aside.
- Place mushroom pan back over med/high heat. Add second half of oil and onions. Sauté until just turning translucent, about 4 mins. Add ground beef and garlic, breaking apart into larger chunks. Cook until pink is gone, about 6-7 mins. Stir into meat mixture paprika, Worcestershire, mustard and beef stock. Bring to a simmer for about 9 mins.
- Make a slurry of 1 tbsp arrowroot and 1 tbsp simmering liquid from ground beef pan. Stir into simmering pan and continue to cook for additional 5 mins.Add in cooked mushrooms and whisk in sour cream. Take off of heat. Toss in cooked buttered noodles and garnish with chives.