Ground Beef Stroganoff (Creamy 40-Min Skillet)
Ground beef stroganoff is a dish that can be made with very little time and effort. Its taste and flavour would be enough to satisfy any person's taste buds.
Equipment
12-inch (30cm) non-stick skillet with lid
Wooden spoon or silicone spatula
Colander or fine-mesh strainer for draining fat
Large pot for cooking noodles or pasta
Measuring cups and spoons
Ingredients
- 1 tablespoon neutral oil - vegetable or canola, for browning if needed
1 ½ pounds ground beef (minced beef) - lean, minced beef, about 680g
½ medium onion - diced
1 cube beef stock (beef broth or beef bouillon) - crushed to a fine powder
½ cup milk - 120ml
1 can cream of mushroom soup - condensed, 10.5 oz / 298g
1 ½ teaspoons ketchup
½ teaspoon garlic powder- 1 ½ teaspoons dried parsley flakes
½ cup mushrooms - sliced ; drained, about 35g
⅛ teaspoon ground black pepper
½ cup sour cream - 120g
8 oz egg noodles - or spiral pasta, about 225g
1 pinch salt - to taste
Instructions
- Heat a 12-inch non-stick skillet over medium-high heat. Add a tablespoon of oil if your beef is very lean. Add the ground beef and diced onion, breaking the meat into small crumbles with a wooden spoon. Cook for 6-8 minutes until the beef is evenly browned with no pink remaining. Drain away all excess fat using a colander or by carefully tilting the skillet.1 tablespoon neutral oil, 1 1/2 pounds ground beef (minced beef), 1/2 medium onion
- Return the drained beef and onions to the skillet. Crush the bouillon cube into a fine powder and stir it in along with the milk, cream of mushroom soup, ketchup, garlic powder, parsley flakes, mushrooms, and black pepper. Stir well to combine. Reduce heat to low, cover with a lid, and simmer for 20-25 minutes, stirring occasionally, until the sauce has thickened.1 cube beef stock (beef broth or beef bouillon), 1/2 cup milk, 1 can cream of mushroom soup, 1 1/2 teaspoons ketchup, 1/2 teaspoon garlic powder, 1 1/2 teaspoons dried parsley flakes, 1/2 cup mushrooms, 1/8 teaspoon ground black pepper, 1 pinch salt
- While the stroganoff simmers, bring a large pot of salted water to a boil. Cook the egg noodles or pasta according to packet directions until al dente. Drain and set aside.8 oz egg noodles
- When the mixture has thickened to your desired consistency, remove from heat and leave for a few minutes before thoroughly stirring through the sour cream.1/2 cup sour cream
- Serve the stroganoff spooned generously over the cooked noodles or pasta. Garnish with extra parsley if desired.
Notes
Storage: Refrigerate stroganoff and noodles in separate airtight containers for up to 3 days. Reheat the beef mixture gently over low heat with a splash of milk to loosen the sauce.
Freezer: Freeze the stroganoff base (without sour cream or noodles) for up to 3 months. Thaw overnight in the fridge, reheat, then stir in fresh sour cream off the heat.
Make-Ahead: Brown the beef, drain, and combine with the sauce ingredients up to 24 hours ahead. Refrigerate, then simmer and finish with sour cream when ready to serve.
Substitution: Swap sour cream for full-fat Greek yogurt for a tangier sauce with the same creamy texture — stir it in off the heat the same way.
Pro Tip: Crush the bouillon cube to a fine powder before adding it to the skillet so it dissolves evenly into the sauce with no salty pockets.
Nutrition
Serving: 1servingCalories: 815kcalCarbohydrates: 50gProtein: 43gFat: 48gSaturated Fat: 19gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gTrans Fat: 2gCholesterol: 193mgSodium: 931mgPotassium: 849mgFiber: 2gSugar: 5gVitamin A: 275IUVitamin C: 2mgCalcium: 125mgIron: 5mg
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