Simple Floor Beef Stroganoff is thick, creamy, and made with budget-friendly floor beef as a substitute of steak. This lick-your-plate-delicious floor beef dinner recipe might be successful with the entire household!
Belief me – you’re not prepared for a way a lot you’re going to like Floor Beef Stroganoff. We’re speaking flavor-packed, can’t await leftovers, lick-your-bowl-scrumptious. It’s shortly turn into considered one of my favourite floor beef dinners.
This straightforward hamburger stroganoff is a budget-friendly spin on the basic, which usually requires steak. In my model, floor beef retains it wealthy and satisfying, however sooner to cook dinner, and simpler in your pockets.
Plus, my children LOVE this dish. I just lately served leftovers to my center as an after-school snack and he actually licked his bowl clear!
Hamburger Stroganoff
Beef Stroganoff is a basic Russian dish made with seared, sliced steak in a luscious and savory bitter cream sauce, served over egg noodles or mashed potatoes. It’s wealthy, hearty, and completely comforting.
My Floor Beef Stroganoff retains the comfortable however swaps steak for floor beef. The result’s a brilliant creamy, family-friendly dinner recipe that you simply’ll pencil into your menu week after week. It’s nice for stretching a pound of floor beef, which my hungry, rising household appreciates.
Major Elements Wanted
I nearly all the time have all of the elements wanted to make this family-favorite dish available. Right here’s what you’ll want:
- Floor beef: no matter’s within the fridge or freezer, or on sale on the grocery retailer. You might use floor turkey (not floor turkey breast) for a considerably lighter take.
- Mushrooms: sauteed with minced garlic add tons of taste. I exploit child bellas or white button mushrooms. Skip pre-sliced mushrooms that are often sliced too thick for my part.
- Beef broth or inventory: varieties the bottom of the flavorful sauce.
- Bitter cream: provides richness and creaminess with much less fats and energy in comparison with heavy cream, plus it’s conventional on this dish.
- Milk: I like to recommend 2% milk or increased, although decrease fats milk will work.
- Gluten free flour mix: helps thicken the sauce. Make sure that your mix accommodates a binder like xanthan gum. Don’t use a single flour or starch like almond flour or tapioca starch. All-purpose flour is okay for those who’re not gluten free.
- Further elements: Worcestershire sauce, Dijon mustard, and dried thyme add large taste to the dish.
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How you can Serve Floor Beef Stroganoff
This dish is usually served with egg noodles or mashed potatoes – and generally dill pickles to chop the richness, imagine it or not!
Pair with a contemporary veggie equivalent to Air Fryer Inexperienced Beans or Asparagus, steamed broccoli or broccolini, or a facet salad and dinner’s finished!
Serve with Air Fryer Inexperienced Beans
How you can Make Floor Beef Stroganoff
Step 1: Brown the bottom beef.
Begin by browning floor beef with chopped shallot or onion in a big, 12+” skillet over medium-high warmth, seasoning with salt and pepper because it cooks.
Drain the meat if vital then add worcestershire sauce and cook dinner till the meat absorbs the sauce, 1 minute. Scoop the meat right into a bowl then set it apart.
Step 2: Saute the mushrooms.
Soften butter contained in the skillet then add sliced mushrooms and saute till the mushrooms launch their liquid and the liquid cooks off, 8-10 minutes.
Season the mushrooms with salt and pepper then proceed to saute till they’re golden brown, 3-4 minutes. Add contemporary minced garlic then saute for 1 extra minute.
Step 3: Make the sauce.
Sprinkle a gluten free flour mix (or AP flour if not GF) over the mushrooms then cook dinner whereas stirring for 1 minute.
Recipe Tip
Make certain the gluten free flour mix you utilize accommodates a binder equivalent to xanthan gum to thicken the sauce. Keep away from utilizing a single flour or starch like almond flour or tapioca starch. I exploit the gluten free flour mix I usually bake with.
Swap to a whisk then slowly stream in beef inventory or broth whereas whisking to create a clean sauce with no lumps. Whisk in milk and Dijon mustard till clean then deliver the sauce to a simmer whereas stirring.
As soon as simmering, flip the warmth right down to medium-low / low then gently simmer till the sauce has barely thickened, 1-2 minutes.
Recipe Tip
To keep away from a grainy sauce, don’t let it boil or simmer too onerous. Additionally, gluten free flour-thickened sauces can lose their thickening energy if over-simmered. The sauce will thicken because it cools.
Add the cooked floor beef again to the skillet then stir to mix and warmth via.
Step 4: Add the bitter cream.
Flip the warmth OFF then let the dish cool for two minutes earlier than stirring in bitter cream.
Scoop the stroganoff over cooked noodles or mashed potatoes (timing directions within the recipe card beneath) then serve!
How you can Retailer and Reheat
- To retailer: refrigerate leftover sauce in an hermetic container for 3-4 days. Retailer leftover cooked noodles individually.
- To reheat: scoop the sauce over cooked noodles then cowl and microwave till sizzling, stirring midway via.
- Don’t freeze: bitter cream-based sauces can separate as soon as thawed.
I hope you’re keen on each single drop of this satisfying consolation meals recipe made a bit simpler and wallet-friendly. ENJOY!
Extra Simple Weeknight Dinner Concepts
- 1 lb floor beef
- 1 giant shallot or small yellow onion, chopped
- salt and pepper
- 1 Tablespoon gluten-free Worcestershire sauce
- 2 Tablespoons butter
- 1 lb white button or child bella mushrooms, stems eliminated then thinly sliced
- 3 cloves garlic, pressed or minced
- 1/2 teaspoon dried thyme
- 2 Tablespoons gluten free flour mix
- 1-1/2 cups beef broth
- 1/2 cup milk, any type
- 1 teaspoon Dijon mustard
- 3/4 cup bitter cream
- 12 oz egg noodles, see notes
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Carry a big pot of water to a boil then season with a ~1 Tablespoon salt. Place a lid on prime then flip the warmth right down to low to maintain heat.
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In the meantime, warmth a big, 12+” skillet over medium-heat excessive. Add the bottom beef and shallots/onions then season with salt and pepper and brown, breaking the meat up because it cooks. Drain the meat if vital then return it to the skillet. Add the worcestershire sauce then cook dinner till the meat absorbs the sauce, 1 minute. Scrape the seasoned floor beef right into a bowl, leaving any browned bits within the backside of the skillet. Set the meat apart.
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Return the skillet over medium-high warmth then soften the butter inside. As soon as melted, add the sliced mushrooms then saute till the mushrooms launch their liquid and the liquid cooks off, 8-10 minutes, stirring sometimes and turning the warmth up barely to assist cook dinner the surplus liquid off.
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Across the time the mushrooms begin releasing their liquid, flip the warmth underneath the pot of water again as much as excessive. As soon as boiling, add the pasta then cook dinner till al dente. Drain then put aside.
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After all of the liquid from mushrooms has cooked off, flip the warmth again right down to medium-high then season the mushrooms with salt and pepper. Proceed to saute till golden-brown, 3-4 minutes, then add the garlic and dried thyme and saute till the garlic could be very aromatic, 1 minute.
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Sprinkle the gluten free flour over the mushrooms then stir to coat and cook dinner whereas stirring for 1 minute. Swap to a whisk then slowly pour the meat broth into the skillet whereas whisking to create a clean sauce with no lumps. Add the milk and Dijon mustard then whisk till clean.
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Swap again to a spatula then deliver the sauce to a simmer whereas stirring. As soon as simmering, flip the warmth right down to medium-low then simmer gently till the sauce has barely thickened, 1-2 minutes. The sauce will thicken barely because it sits. Tip: the sauce can turn into grainy if the milk is boiled or simmered too onerous, so make sure to hold the sauce at a mild simmer.
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Add the cooked floor beef then stir to mix and warmth via. Flip the warmth off underneath the skillet then let the combination sit and funky for two minutes. Add the bitter cream then stir till clean. Scoop the combination over the cooked egg noodles then serve.
Energy: 461kcal, Carbohydrates: 49g, Protein: 29g, Fats: 17g, Saturated Fats: 8g, Polyunsaturated Fats: 2g, Monounsaturated Fats: 5g, Trans Fats: 0.4g, Ldl cholesterol: 124mg, Sodium: 382mg, Potassium: 785mg, Fiber: 3g, Sugar: 5g, Vitamin A: 370IU, Vitamin C: 3mg, Calcium: 99mg, Iron: 4mg
Dietary values are estimates solely. Please learn our full diet data disclaimer.
Photographs by Ashley McLaughin
