Authentic Beef Stroganoff was dreamt up in Russia in the early 1800s by the personal chef of Count Stroganoff, a dignitary in the court of Alexander III at the time. The chef then named his creation after the Count and the rest is history. Ground Beef Stroganoff is a delicious little spin on a classic. In under 30 minutes, you will have a rich and creamy mushroom sauce that is PACKED with savory, ground beef. Yum!
Notes
- Since the base of your sauce is cream, you are going to want to use leaner ground beef so you don’t have too much fat. I recommend using 90% lean beef. If your ground beef has a higher fat content, brown it first and strain out the liquid fat that cooks off before you combine it with your sauce.
Ingredients
- ⅛ teaspoon baking soda
- 1 tablespoon water
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1 small onion - diced
- 1 pound mushrooms - sliced
- 2 garlic cloves - minced
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 cup heavy cream
- ⅓ cup sour cream
- 1 tablespoon Worcestershire sauce
- ½ teaspoon salt - adjust to taste
- ½ teaspoon ground black pepper - adjust to taste
Instructions
Velvet the meat (optional):
- Combine the baking soda and water in a medium bowl.
- Add the ground beef and gently combine.
- Set aside for 5 minutes.
Brown the beef:
- Preheat a heavy, deep pan over medium-high heat with olive oil.
- Add the ground beef and stir to break down the beef into small chunks.
- Sautè the beef until it is browned, about 6-8 minutes.
- Remove the beef to a small bowl with a slotted spoon.
- Remove any excess fat from the pot.
Sauté the onions and mushrooms:
- Add the onions and sauté until the onion is translucent and golden brown.
- Stir in the the minced garlic and cook for another minute.
- Remove the onions to the bowl with the beef.
- Add in the sliced mushrooms and saute for another 5 minutes or until the mushrooms soften. If they release a lot of juice, let it evaporate.
- Return the beef and onions to the pot.
Make the sauce:
- Add the flour and stir until fully incorporated. Be sure to mix in any lumps that form.
- Stir in the beef broth, heavy cream, Worcestershire sauce, salt, and black pepper and bring it to a simmer.
- Turn the heat to low and simmer for about 5 minutes.
Finish and serve:
- Remove from the heat and add in the sour cream.
- Stir to combine everything together and season to taste if needed.
- Serve over noodles, rice, or potatoes.