If you’re looking for an easy recipe for an amazing weeknight dinner, this one’s for you!
This concoction of flavors is one of our all-time favorites. Of course, you can get fancy and make our Gourmet Beef Stroganoff. It’s stunning, delicious, and a little pricey (beef tenderloin isn’t cheap). But, this ground beef version is so tasty, not difficult to prepare, and a sure-fire hit with the family.
VIDEO ALERT: Be sure to check out the video for this recipe in the recipe card. If you like the video, subscribe to our YouTube Channel!
How To Make Weeknight Beef Stroganoff
The Ingredients You Will Need
We are skipping the canned soup in this recipe, but, all the ingredients are easy to grab, and you probably have many of them already on hand. Here’s what you’ll need:
Oil – Vegetable or canola oil is perfect. Olive oil can be substituted.
Ground beef – 85% or 90% lean is ideal. You’ll want to drain off most of the rendered grease.
Seasonings – Salt and pepper.
Onion – Chopped.
Mushrooms – White button are perfect, but, any variety will work. Slice or quarter them. Rinse them first with a wet paper towel to remove any dirt.
Beef broth – Homemade is wonderful, but store-bought is perfectly fine. Use beef broth or beef stock, both are good choices.
Sour cream – You can go with reduced fat if desired. However, regular sour cream will give you that classic creamy sauce.
Dijon mustard – Regular Dijon is recommended. For a little more punch of flavor, go with stone ground mustard, spicy brown mustard, or deli-style mustard.
Dill – Freshly chopped is best. Dried dill is okay in a pinch. See the recipe card for how much to use if going with dried.
Worcestershire sauce – We didn’t use this in the video, but, it really does add to the classic flavor. We recommend it. Not sure why we forgot it in the video!
Paprika – We love smoked paprika, but plain paprika is great, too.
Noodles – Uncooked extra-wide egg noodles are traditional. But, this sauce is wonderful with any type of cooked short pasta.
EXPERT TIP: Cook the mushrooms until they have released their liquid and have begun to brown on the edges. As you add the broth, remember that the noodles will absorb some of the liquid.
Tips for Perfect Weeknight Beef Stroganoff
Use Quality Ground Beef
Fat Content – Choose ground beef with a good balance of fat, such as 85/15 (85% lean, 15% fat). This will provide flavor and richness to the dish without being too greasy.
Browning – When browning the ground beef, break it up with a wooden spatula, but leave it a little chunky. Spread it out in an even layer in the pan and let it cook long enough to start brown nicely in places, and then flip. This adds flavor and texture.
Sauté the Mushrooms Properly
Cooking Technique – Start by sautéing the mushrooms in a bit of butter or oil over medium-high heat until they are golden brown and have released their moisture. This enhances their flavor and prevents them from becoming soggy when added to the stroganoff.
Seasoning – Season the mushrooms with a pinch of salt while cooking to help draw out their moisture and intensify their flavor.
Create a Rich Sauce
Sauce Base – After browning the meat and mushrooms, deglaze the pan with the beef broth (and white wine if desired), scraping up any browned bits for added flavor. Then, stir in some sour cream and a bit of Dijon mustard to create a creamy, tangy sauce.
Thickening – If the sauce is too thin, you can mix a teaspoon of cornstarch with a little water to create a slurry and stir it into the sauce to thicken it as it simmers.
Finish with Flavor Enhancer
Herbs and Seasonings Addition – Stir in fresh dill, Worcestershire, and smoked paprika at the end of cooking to preserve its bright flavor. If you prefer a more intense dill flavor, add some earlier in the cooking process as well.
Serving – Serve the stroganoff over egg noodles or rice, and garnish with additional fresh dill or freshly chopped parsley for flavor and a pretty presentation. Add a dollop of sour cream for an extra touch of creaminess.
EXPERT TIP: After browning the beef, there will most likely be excess grease that has rendered in the pan. Discard by pushing the beef to one side, tilt the skillet and use a spoon (or a folded paper towel) to remove the excess grease. Leave a tablespoon or two for sautéing the onions and mushrooms.
How To Serve and Store Leftovers
You have several options for serving the dish. You can mix the noodles directly into the meat mixture once it’s ready. Then serve directly from the skillet at the table.
Or, you can transfer the meat mixture into a serving dish as well as the noodles. Toss the noodles with a little oil to keep them from sticking. This way, family members can serve themselves, and have as much meat sauce (or as little) as they prefer.
We love to serve this with Southern Green Beans and biscuits. The combination of flavors is incredible.
If the event that you have any of the stroganoff left over, place it in an air-tight container and refrigerate for up to 5 days. As the stroganoff sits, much of the sauce will be absorbed by the noodles. Simply add another half cup of broth and another tablespoon of sour cream and heat on the stove. Leftovers are amazing!
EXPERT TIP: Cook the noodles according to package instructions, usually only about 8 to 10 minutes. If desired, you can increase the beef broth by 3 cups and cook the noodles in the skillet with the sauce.
Other Weeknight Winner Recipes To Try
Coming up with a delicious weeknight meal may seem like a difficult task. Not to worry. We’ve assembled a collection of homemade weeknight dinners that are quick and always a huge hit with loved ones.
- Homemade Hamburger Helper
- Sloppy Joe Casserole
- Tex-Mex Pasta with Ground Beef
- Taco Quesadillas
- Salisbury Steaks with Mushroom Gravy
- Slow Cooker Mississippi Pot Roast
- Stuffed Zucchini Boats
- Stuffed Cabbage Rolls
- Chicken Spaghetti
- Sheet Pan Greek Chicken
- Easy Shrimp Fajitas
These are all amazing any time of the week. But, in the meantime, isn’t this bowl of yumminess calling your name?
There is just so much to love about this savory dish.
It’s easy. It’s beefy, creamy, and loaded with flavor. And it’s always a huge hit with kids and adults alike.
This has been in heavy rotation at our house for several years, and we feel certain, that may turn out to be the case with you, too. So good!
Ready to make the best weeknight dinner in town? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Weeknight Beef Stroganoff
Video
Equipment
- 1 Large skillet
- Pot for boiling pasta
Ingredients
- 1 teaspoon vegetable oil
- 1 lb ground beef 85% lean
- Salt and pepper
- 8 oz egg noodles about 3 cups uncooked
- 2 tablespoon unsalted butter
- 1 medium onion chopped
- 8 ounces mushrooms sliced
- 1½ cup beef broth or stock
- 1 tablespoon Dijon mustard
- 1 cup sour cream
- 1 tablespoon dill fresh, chopped
- 1 teaspoon smoked paprika
- Italian parsley fresh, chopped, for garnish
Instructions
- Bring a pot of lightly salted water to a boil.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the ground beef, and cook until no longer pink, turning occasionally. Season with ¼ teaspoon of salt and pepper. Tilt the skillet to the side and use a spoon or a folded paper towel to remove most of the rendered grease. Dispose responsibly (not down the drain). Use a slotted spoon to remove the cooked beef from the skillet and place on a platter or plate.1 teaspoon vegetable oil, 1 lb ground beef, Salt and pepper
- Add the pasta and cook according to package instructions (usually about 8 to 10 minutes). Set aside.8 oz egg noodles
- Melt the butter in the same skillet over medium heat. Add the onions and mushrooms, and sauté until soft and the mushrooms are releasing their liquid and starting to brown, about 10 to 12 minutes. Sprinkle the mushrooms with a pinch of salt and pepper and stir.2 tablespoon unsalted butter, 1 medium onion, 8 ounces mushrooms
- Stir in the beef broth and simmer for about 5 minutes.1½ cup beef broth
- Stir in the browned beef, Dijon mustard, and sour cream. Simmer for another few minutes.1 cup sour cream
- Mix in the fresh dill, smoked paprika, 1 teaspoon salt, and ½ teaspoon black pepper. Simmer for another minute or so.1 tablespoon dill, 1 teaspoon smoked paprika
- Drain the egg noodles and stir into to beef sauce. Serve at once, with chopped parsley for garnish, if desired.Italian parsley
Happy Pink Griffen says
This recipe gets the “Griffen Seal of Approval” (I am feeding a Griffen)! Soooooo delicious. It was perfect. We will definitely put this meal in our rotation! The Griffen will have the left overs for lunch. Thank you for sharing. Since I am an inexperienced cook, I really like the videos combined with your website. You two make it so easy to follow the recipe step by step. Success!
Kris Longwell says
Yay!! We got the “Griffen Seal of Approval”!!!!!! You just made our weekend!!! We are THRILLED you and your wonderful Griffen enjoyed the stroganoff! Thank you SO MUCH for sharing and for the wonderful review! Keep on cookin’! We’re there for you when you need us!!! Stay in touch!! xoxo Kris & Wesley
Barbara Snedegar says
This is an excellent recipe, but does it take Dijon mustard? You mentioned it, but it is not included in the recipe. I love your fast weeknight recipes. Keep ‘em coming!
Kris Longwell says
Hi Barbara! Thanks for bringing that to our attention! You are correct! 1 tbsp of Dijon mustard was left out of the recipe care. We’ve updated the recipe to include it! We’ll keep adding more of these types of recipes! We know everyone loves them (and so do we!!). Thanks for your support! xo Kris & Wesley