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Ground Beef Stroganoff

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!
Author: Natasha's Kitchen

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.

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.