Easy Ground Beef Stroganoff

 An easy quick meal in under 30 minutes that is flavorful and satisfying for the busiest nights. All you need is 25 minutes, ground beef, noodles, seasoning and you can have a homemade meal on the table in 30 minutes.

It was a busy Friday night and I forgot the beef tips at the grocery store. It was snowing and I was definitely not going back out to the store so ground beef stroganoff was on the menu for the night. The kids absolutely loved it and have definitely been regular over the winter months. 

What are the best noodles or rice for Stroganoff?

You really can use any noodles, but I love egg noodles the best. I am biased though because my grandmother always made stroganoff over egg noodles. I have also made it over basmati rice and it does give a different texture because of it being rice vs. noodles, but it is still very tasty. 

What Is Beef Stroganoff?

Beef stroganoff is a meat stew with mushrooms, pickles, mustard, and (usually) sour cream. However, in this recipe, we’ve omitted the sour cream.

Classic Beef Stroganoff Ingredients:

First, a few quick notes about ingredients.  (Amounts are included in the full recipe below.)  To make the best beef stroganoff recipe, add the following to your grocery list:

• Mushrooms: I’m partial to baby bella mushrooms for this recipe, but just about any variety or combination of mushrooms will work in this recipe.
• Beef: I recommend flank steak or ground beef (80/20), but any stir-fry-friendly cut of beef will do. If using steak, thinly-slice the steak against the grain so that it will be nice and tender.  
• Sauce Ingredients: Butter, onion, garlic, white wine, beef stock, Worcestershire sauce, flour and plain Greek yogurt (or sour cream) are the ingredients used to make classic beef stroganoff sauce.  If you prefer not to cook with wine, feel free to just add in a little extra beef stock instead.
• Egg Noodles: I always grew up eating stroganoff served over egg noodles, but rice, polenta, quinoa, zoodles, or any other kind of noodles would also be delicious.
• Garnishes: Finally, feel free to sprinkle on some chopped fresh parsley as a colorful garnish.  Plus I always like to add an extra twist of black pepper too.

Stroganoff Tips:

• A hearty dash of Worcestershire sauce really enhances meat-based dishes. It’s a liquid condiment that offers a rich, savory flavor to meat dishes and beverages (it’s made from garlic, soy sauce, onion, molasses, anchovies, and vinegar).
• Sautéing the aromatics (garlic and onion) first helps define their taste by taking their pungent edge off and allowing them to develop a natural sweetness.

Why do you not use Sour Cream?

Sour cream provides a creamier stroganoff but also gives a bit of a different flavor. My husband is not a fan of sour cream and to be honest he can still taste the difference when I use it in stroganoff. So, I make it without more often than not. 

What are the best noodles or rice for Stroganoff?

You really can use any noodles, but I love egg noodles the best. I am biased though because my grandmother always made stroganoff over egg noodles. I have also made it over basmati rice and it does give a different texture because of it being rice vs. noodles, but it is still very tasty.