Ground Beef Stroganoff with Mushrooms and Sour Cream Sauce
This hearty stroganoff transforms classic comfort food into a satisfying skillet meal. Ground beef browns beautifully with sautéed onions and golden mushrooms, then simmers in beef broth with tangy Worcestershire and Dijon mustard. The rich sour cream sauce brings everything together for a creamy, savory dish that's perfect for weeknight dinners. Fresh parsley adds a bright finish to this warming meal that delivers all the familiar stroganoff flavors in about 20 minutes.
Ingredients
- 1 pound ground beef
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 cup beef broth
- 1 cup sour cream
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon olive oil
Instructions
- 1
Heat large skillet over medium heat and add olive oil
- 2
Add ground beef to skillet, breaking apart with spatula, cook until browned and no longer pink
- 3
Remove beef from skillet and set aside
- 4
Add butter and onions to same skillet, sauté until onions are translucent
- 5
Add minced garlic and sliced mushrooms to skillet, cook stirring occasionally until mushrooms are golden and garlic is fragrant
- 6
Return cooked ground beef to skillet with mushrooms
- 7
Pour in beef broth and bring mixture to a simmer
- 8
Stir in Worcestershire sauce and Dijon mustard, season with salt and pepper to taste
- 9
Reduce heat to low and stir in sour cream until well combined, cook until sauce is heated through but not boiling
- 10
Garnish with chopped parsley before serving
Tips
Don't let the sour cream boil after adding it to prevent curdling - keep heat on low and stir gently.
For deeper mushroom flavor, let them cook undisturbed for 2-3 minutes before stirring to develop golden browning.
Serve immediately while hot, as the sour cream sauce is best when freshly made and warm.
Good to Know
Refrigerate leftovers for up to 3 days in covered container. Reheat gently over low heat, stirring frequently.
Can prep ingredients up to 1 day ahead. Cook fresh for best texture as sour cream doesn't reheat perfectly.
Serve hot over cauliflower rice, zucchini noodles, or with crusty bread for non-keto option.
Common Mistakes
Don't boil after adding sour cream to avoid curdling - keep heat low and stir gently.
Avoid overcooking mushrooms as they'll become rubbery - cook just until golden.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use frozen mushrooms instead of fresh?
Fresh mushrooms work best as frozen ones release too much water and won't brown properly. If using frozen, thaw and drain thoroughly first.
What if I don't have Worcestershire sauce?
You can substitute with soy sauce mixed with a splash of vinegar, or simply omit it. The dish will still be flavorful from the other seasonings.
How long will leftovers keep in the refrigerator?
Store covered in the refrigerator for up to 3 days. Reheat gently over low heat, stirring frequently to prevent the sour cream from separating.