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My version of ground beef stroganoff gives new meaning to delicious food that’s super easy to make. Not only can you make it with a few ingredients, but it also doesn’t take long from start to finish.
You can have the family dinner on the table in a flash. Fortunately, this is easy to make because it’s a favorite meal at our house.
I enjoy my ground beef stroganoff as much as the mock Swiss steak that’s also easy to make. Just as important, my husband seems happy that they’re both in my dinner rotation.
The first time I had any type of stroganoff, it wasn’t made with ground beef. Instead, it was sliced steak. I thought it was delicious.
However, when I found out how long it took the person to make it, I was intimidated. And because of that, I never thought I’d attempt it.
That was many years ago. As I became more confident in my kitchen skills, I realized that recipes weren’t passed down on stone tablets that couldn’t be edited. Instead, they’re living “suggestions” about how something should—or can—be cooked.
Another delicious meal is this Crock Pot ranch chicken dinner. I consider it a comfort food and make it when I’m in the mood for tons of flavor without too much hassle.
Perfecting My Beef Stroganoff and Other Dishes
Fortunately, my husband Wally will try almost anything I put in front of him. Even after he said he didn’t want me to make shrimp and grits, he gave it another shot. Granted, he doesn’t love everything I cook, but he’ll at least make an attempt to eat it.
I’ve had a few near misses and outright fails. Rather than push his plate away, my husband will give me constructive criticism. That way, I’ll know what he specifically likes or doesn’t like about the dish. He doesn’t criticize what I cook too often, so when he does, I listen.
The first time I made beef stroganoff, I followed the recipe to a “T,” in spite of the difficulty. After all that, Wally informed me that it was too sour.
I tasted it and agreed with him, so the next time I made it I used less sour cream. To both of our delight, we both loved it.
Aha Moment with Ground Beef Stroganoff
Unfortunately, it took a couple of hours to make, which is why I didn’t make it that way again. Then I had it at a restaurant and realized it didn’t have to be as complicated as my original recipe made it.
So I dug deep into my well of kitchen experience and came up with a much faster, simpler way of making it.
Since I had thawed ground beef that I needed to cook, that’s what I used instead of the sliced steak. Wally and I both thought it was as good as the other, so that’s what I make now.
How to Make Ground Beef Stroganoff
In spite of its deliciousness, my ground beef stroganoff is surprisingly easy to make. You’ll only need a few ingredients.
Since I use gluten-free pasta, I pull out whatever is in my cupboard. It’s often difficult to find a specific style of pasta that I need.
For this version of ground beef stroganoff, you’ll need ground beef, of course.
You’ll also need pasta, beef broth, Worcestershire sauce, and sour cream. I also like to add mushrooms to mine.
Brown the ground beef. I use a hamburger chopper to separate the meat while it browns. Drain the ground beef and put it back in the skillet.
Pour the beef broth and Worcestershire sauce over the beef and add the sour cream. Not only does this add flavor but it also thickens the gravy. If you choose to include mushrooms, add them now.
Add the pasta and cook until the noodles are the texture you like. I prefer them thoroughly cooked but still firm (also known as al dente).
See how easy it is to make ground beef stroganoff?
Now all you have to do is put it on a plate, add your favorite vegetables, and you have a delicious, nutritious meal.
If you like this, you’ll also enjoy seeing some great recipes on Meal Plan Monday at Julia’s Simply Southern, Full Plate Thursday at Miz Helen’s Country Cottage and Weekend Potluck at South Your Mouth.
Surprisingly, you don’t need an oven for either one.
- 8 ounces pasta (I used elbow pasta)
- 1 pound of ground beef (preferably grass-fed, organic)
- 2 cups beef broth
- 3/4 cup sour cream
- 2 tablespoons Worcestershire sauce
- 1 small can mushrooms, drained (optional)
- Brown the ground beef on medium high. Drain the beef and add it back to the pan.
- Add the beef broth and Worcestershire sauce and stir well. Turn the heat to medium.
- Add the sour cream and stir.
- Stir in the mushrooms if you choose to add them.
- Add the pasta and stir. Simmer until the pasta is done.
Serving Size1 cup
Amount Per Serving Calories 339 Total Fat 19g Saturated Fat 8g Trans Fat 1g Unsaturated Fat 8g Cholesterol 84mg Sodium 507mg Carbohydrates 15g Fiber 1g Sugar 2g Protein 25g