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Ground Beef Stroganoff Recipe

Jordon has been passionate about Beef Stroganoff since he worked at a homeless shelter and they made such a poor version, it could slipped under doors, plate and all.  Here is a much heartier version, one that will keep you going all winter long.


  • 2 tablespoons butter
  • 1 package (8 oz) sliced baby portabella mushrooms
  • 1 cup chopped onions
  • 2 cloves garlic, finely chopped
  • 1 lb lean (at least 80%) ground beef
  • 1 1/2 cups beef flavored broth (from 32-oz carton)
  • 1 tablespoon Worcestershire sauce
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 all-purpose flour
  • 1 cup sour cream
  • 6 cups cooked egg noodles
  • Chopped Italian (flat-leaf) parsley, if desired

Ground Beef Stroganoff Recipe


  1. In 10-inch nonstick skillet, melt butter over medium heat. Cook mushrooms, onions and garlic in butter 5 to 7 minutes, stirring occasionally, until tender. Remove from skillet to small bowl; set aside.
  2. Increase heat to medium-high. In same skillet, cook beef 5 to 7 minutes, stirring frequently, until no longer pink; drain. Stir in 1 cup of the beef broth, the Worcestershire sauce, salt and pepper; heat to boiling. Beat flour and remaining 1/2 cup beef broth with whisk until incorporated; stir into beef mixture. Add mushroom mixture; return to boiling, and stir constantly about 1 minute or until mixture thickens. Remove from heat; stir in sour cream.
  3. Serve with cooked egg noodles. Garnish with parsley.

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