Easy Ground Beef Stroganoff

Easy Ground Beef Stroganoff

Easy Ground Beef Stroganoff

Traditionally Stroganoff can be made with thinly sliced steak like ribeyes, filets, or sirloin but I am always looking for an excuse to move through some ground beef. It's more economical and stretches to feed a crowd. I made it a little richer by making a a white wine cream sauce with lots shiitake mushrooms, slice onion, and toasted cauliflower rice.

The Supply List

  • 1lb Wild Earth 80/20 Ground Beef, 90/10 Ground Sirloin, or Caveman Blend
  • 3 tablespoons butter, divided
  • 1 small onion, sliced thinly
  • 4 cloves garlic, crushed or minced
  • 5oz sliced mushrooms (1 container) I prefer sliced Shiitakes but use whichever looks fresh
  • 2 teaspoons Dijon mustard
  • 1/3 cup dry white wine, (or more if you like it bolder)
  • 1.5 cups beef stock
  • 1 tablespoon flour or 1 1/2 tablespoons arrowroot starch
  • 2 tablespoons Worcestershire sauce - Lea and Perrins is our favorite 
  • Salt and pepper to taste
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Pinch red pepper flakes
  • 1 cup full fat sour cream at room temperature,
  • 1 oz cream cheese (optional)
  • 2 Tablespoons fresh Italian parsley, chopped plus more for garnish
  • Pastas such as egg noodles or penne is perfect for this dish! Other options include cauliflower rice, zoodles, cabbage noodles, cauli-mash, or whatever else you can dream up!


The Steps:

1. Heat a heavy skillet and brown the meat breaking it up as it cooks with a wooded spatula. When it’s about halfway finished, season the beef with a pinch of salt, garlic powder, and onion powder. Once cooked just through, set aside. 

2. Melt the butter in the pan with any remaining beef drippings; add the mushrooms and sauté about 3 minutes, then add the onion and cook until transparent and the veggies start to caramelize. You can add in a bit more butter or olive oil or butter if it seems a little dry. This will depend on the type and freshness of the mushrooms. Add the smashed garlic and fry until just fragrant (about 30 seconds). Mix in the mustard and red pepper.

3. Add the wine, and scrape the pan with your spatula to deglaze then, cook for about 3 minutes on a simmer while stirring occasionally to incorporate the flavors and reduce the liquid by about half.

4. In a bowl mix the beef stock, flour or arrowroot starch, and Worcestershire sauce until smooth. Add to the pan, mix well and bring to a simmer for about 5 minutes, stirring occasionally until the sauce begins to get nice and thick.

5. Return the beef and any juices to the pan and season with any extra salt and pepper (if desired). Reduce heat down to low and stir in the sour cream, optional cream cheese, and parsley. Heat until hot (do not boil or the cream will seperate).

6. Add the pasta or noodles into the pan and garnish with parsley. Or simply serve on top of your preferred base. Cauliflower rice, “zoodles” and other pasta substitutes are best served separately as they won’t store well as leftovers together. Pasta will keep, refrigerated in the sauce.




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