Ingredients
Equipment
Method
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain off any excess grease.1 tablespoon olive oil, 1 pound lean ground beef
- Add the chopped onion to the skillet with the browned beef. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Add the minced garlic and sliced mushrooms. Continue to cook for another 5-7 minutes, or until the mushrooms have released their liquid and started to brown.1 large yellow onion, finely chopped, 2 cloves garlic, minced, 8 ounces cremini mushrooms, sliced
- Sprinkle the flour over the beef and mushroom mixture. Stir well to coat everything and cook for 1 minute, allowing the flour to toast slightly. This will help thicken the sauce.1 tablespoon all-purpose flour
- Pour in the beef broth and Worcestershire sauce. Scrape the bottom of the skillet to loosen any browned bits, which will add extra flavor to your sauce. Bring the mixture to a simmer, stirring constantly. Reduce the heat to low and let it simmer gently for 5 minutes, allowing the sauce to thicken.1 cup beef broth, 1 teaspoon Worcestershire sauce
- Remove the skillet from the heat. Stir in the sour cream until it is fully incorporated and the sauce is smooth and creamy. Be careful not to boil the sauce after adding the sour cream, as it can cause it to curdle.1/2 cup sour cream
- Season the creamy ground beef stroganoff generously with salt and freshly ground black pepper to taste. Stir in half of the chopped fresh parsley. Serve immediately over your favorite cooked egg noodles, rice, or mashed potatoes. Garnish with the remaining fresh parsley.Salt and freshly ground black pepper, to taste, 1/4 cup fresh parsley, chopped (for garnish), Cooked egg noodles, rice, or mashed potatoes, for serving
Notes
Leftover creamy ground beef stroganoff can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze the dish. Allow the stroganoff to cool completely before transferring it to freezer-safe containers or heavy-duty freezer bags. It will remain good in the freezer for up to 3 months. To reheat, gently warm the stroganoff in a saucepan over low heat, stirring occasionally, until heated through. If the sauce seems a little thick, you can add a tablespoon or two of beef broth or milk to loosen it up. Do not boil after adding any liquid or the sour cream-based sauce may separate. Alternatively, you can reheat individual portions in the microwave at 30-second intervals, stirring in between, until hot. If reheating from frozen, thaw overnight in the refrigerator first for best results.
