Creamy Ground Beef Stroganoff Recipe
This creamy ground beef stroganoff recipe is a new favourite of my family. I've been cooking this for the past month because of its irresistible goodness.
Equipment
Large skillet (12-inch / 30cm)
Colander
Large pot for boiling pasta
Wooden spoon or spatula
Instant-read thermometer
Ingredients
1 pound ground beef - 450g, minced beef
4 ounces mushrooms - sliced, 115g
1 tablespoon butter - light, 14g- 8 ounces rotini pasta - 225g
1 can cream of mushroom soup - light, 10.5 oz / 298g can
1 ounce cream cheese - 28g
1 teaspoon ground black pepper
1 pinch salt - to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the rotini according to package directions, but pull it 1 minute before the suggested time so it finishes cooking in the sauce. Drain well — do not rinse.8 ounces rotini pasta, 1 pinch salt
- While the pasta cooks, melt the butter in a large skillet over medium-high heat. Add the ground beef and sliced mushrooms. Let the mixture cook undisturbed for 2-3 minutes to develop browning, then break the beef into small pieces and continue cooking until no pink remains and the mushrooms are tender, about 8-10 minutes total. Drain off excess fat.1 pound ground beef, 4 ounces mushrooms, 1 tablespoon butter
- Return the skillet to medium-low heat. Stir in the cream of mushroom soup and cream cheese. Cook, stirring frequently, until the cream cheese is fully melted and the sauce is smooth and heated through, about 3-4 minutes.1 can cream of mushroom soup, 1 ounce cream cheese
- Add the drained rotini to the skillet and toss everything together until the pasta is evenly coated in sauce. Cook for 1-2 minutes to let the pasta absorb some of the sauce.8 ounces rotini pasta
- Season with salt and ground black pepper to taste. Serve immediately.1 teaspoon ground black pepper, 1 pinch salt
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Store pasta and sauce separately if possible to prevent the noodles from absorbing all the sauce.
Freezing: Freeze the beef sauce (without pasta) for up to 3 months. Cook fresh pasta when reheating.
Make-Ahead: Brown the beef mixture and prepare the sauce up to a day ahead. Reheat gently on the stovetop, adding a splash of broth or water to loosen the sauce, then toss with freshly cooked pasta.
Substitution: Swap rotini for egg noodles for a more traditional stroganoff feel. Use full-fat cream cheese and regular cream of mushroom soup for a richer sauce.
Pro Tip: Let the ground beef sit undisturbed for 2-3 minutes before breaking it up — this develops a deep brown crust that adds a layer of savoury flavour the sauce alone can't replicate.
Nutrition
Serving: 1servingCalories: 602kcalCarbohydrates: 48gProtein: 32gFat: 31gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gTrans Fat: 2gCholesterol: 99mgSodium: 676mgPotassium: 673mgFiber: 2gSugar: 2gVitamin A: 185IUCalcium: 50mgIron: 4mg
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