Rich and Creamy Ground Beef Stroganoff

I love ground beef stroganoff. Actually, anything with a sour cream sauce is tops in my book. But there’s just something about the combination of the beef, sour cream and seasonings that makes a symphony for the tastebuds.

But what I don’t like is trying to find the right beef cuts for stroganoff, especially here in Costa Rica. It’s not that simple to find beef tips, sirloin, or ribeye steaks in the rural-ish area I’m in. And it seems I’ve always got ground beef in the freezer. Even before locating to the tropics, opting for ground beef has always been my go-to for stroganoff. And to me it’s a simpler option for the prep, too. (Of course, you can easily use the other cuts of beef in place of the ground for this ground beef stroganoff recipe. To do so, just sear the bite-sized sliced beef in hot oil and drain on paper towels.)

Look for 75-85% ground beef – nothing higher, because the 75-85% range has got better flavor than the leaner blends.

My other “secret” to getting the sauce even more flavorful is to add some mushroom base and beef base – I don’t add any other salt, except for what’s already in the mustard and the stock.

Rich and Creamy Ground Beef Stroganoff

5 from 1 vote
Prep Time 15 mins
Cook Time 45 mins
Course Dinner, Lunch, Main Course
Cuisine American
Servings 4 people


  • 1 pound ground beef 75-85% lean
  • 1 tsp freshly-cracked black pepper
  • ¼ tsp crushed red pepper flakes
  • 1 large clove garlic minced
  • 1 medium onion diced
  • 2 cups sliced mushrooms (¼-⅓" slices) button are okay, but crimini or porcini will give better flavor
  • 2 Tbsp butter
  • 1 large clove garlic minced
  • 2 Tbsp flour
  • 1 splash dry red wine
  • 2 cups beef stock
  • 1 Tbsp Dijon or yellow mustard
  • ¼ tsp Better than Bouillon Mushroom Base
  • ¼ tsp Better than Bouillon Beef Base or Minor's Beef Base
  • ¾ cup sour cream


  • In a large skillet or wide saucepan over medium-low heat, brown the ground beef until almost completely cooked, breaking it up into bite-sized pieces.
  • Add the two types of pepper and garlic, stir them in and finish cooking the beef.
  • Add the onion and mushrooms and cook for about 6-8 minutes, turning fairly frequently.
  • Add the butter and cook until melted. Add the flour and mix in well, then cook for another 2 minutes, stirring frequently.
  • Now add the beef stock, mustard, bouillons and wine, stirring well. Simmer for about 15 minutes to let the flavors incorporate.
  • Add the sour cream and stir well. Test the sauce and salt and pepper to taste. Remove from the heat, cover, and let it stand for about 5 minutes.
  • Serve over cooked egg noodles, rotini pasta or even mashed potatoe, garnished with chopped parsley.
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