Even if you don’t have Beef, you can still Benefit from the flavors of the Traditional Russian dish. This simple, ground beef stroganoff recipe would be the best. It features a creamy, meaty sauce served over egg yolks, and comes together in just 30 minutes. Plus, I have made it dairy free by minding the sour cream to get a plant-based alternative.
I totally love beef stroganoff. It’s sweet, salty and packed with carbohydrates, so naturally, I really like it. I’ve made meatball stroganoff, and traditional beef stroganoff, but lately, I find I truly don’t have the time or the motivation to create them.
Not that they’re Difficult to create, but I just find that I Need to cut as many Corners in as possible in the kitchen recently. Being in the center of our kitchen projects and having an energetic toddler ready to take everything from the kitchen cabinets sort of forces you’re like that.
That’s why this ground beef stroganoff is an ideal choice. When I Was craving some previous week, I came up with this super-easy ground beef stroganoff. It just took me 30 minutes to create, and it requires as good, or even better than my other two meals.
The Best Way to make ground beef stroganoff
Cook the noodles according to the package directions for al dente. Don’t forget to salt your own water. Brown the beef. Heat a large skillet and add the ground beef. Split up the beef into smaller pieces as it cooks. I like to use this gadget for it.
Add the onions into the beef and continue cooking until they’ve softened a bit. Make a roux. Then sprinkle the flour around the pan and stir to coat the steak and onions. Allow the bread absorb the oils in than. Pour the beef broth and remaining ingredients and stir until blended. Let the sauce simmer until the flour thickens it up — about 5 minutes.
What is the ideal meat for stroganoff?
I love using ground beef to generate stroganoff, but when I can not use that, I suggest using an adequate excellent beef, including a sirloin beef. Just be sure you slice it against the grain before cooking.
What’s stroganoff sauce made of?
Stroganoff sauce is a gravy-type sauce, usually made from thickened beef inventory. It is generally flavored with other components like sour cream, Worcestershire sauce, Dijon mustard. In this recipe, I have utilized plant-based sour cream to create the recipe milk free.
What can I use instead of sour cream in beef stroganoff?
You can use vegan sour cream, cashew cream or perhaps milk (plant or milk ). If you using milk, then you’ll want to use somewhat less than the quantity of sour cream the recipe calls for and include additional thickeners and a bit of acid out of lemon juice or vinegar (about 1 teaspoon).
How do you ditch stroganoff sauce?
This stroganoff sauce is thickened with all-purpose flour, but you could also substitute cornstarch (use half the amount of flour listed)
Do you have to use egg noodles for beef stroganoff?
Definitely not. You may serve this over rice or any carbohydrate you would like. We like egg noodles that the ideal.
What can you function with beef stroganoff?
Since There’s a protein and a carb already built into this dish, I Always try to serve my ground beef stroganoff with a green vegetable or salad.
Lately, we’ve been picking peas because they are my daughter’s favorite, however oven roasted broccoli or some great big salad really are a great choice, too.
Looking for some other best recipes? Check out my Salmon with Lemon Garlic Butter Sauce
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Please, if you recreate this Ground Beef Stroganoff Dinner Recipe, don’t forget to give me star rate or comment below. Thanks!
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- Salmon New Orleans Seafood Recipes
- Easy Vegan Broccoli Gratin
- Easy Chickpea Tikka Masala (Healthy Vegan)
- 90 Second Bread Gluten-Free & Keto (Not Eggy)
- Whole 30 Thai Turkey Burgers Recipe
Ground Beef Stroganoff
- Large stockpot
- Chef’s knife
- Cutting board
- Measuring spoons
- Large skillet
- Wooden spoon
- 1 12- ounce package egg noodles
- 1 – 1.5 pounds ground beef
- 1 sweet onion chopped (about 1 cup)
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1/2 cup dairy free sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 teaspoon beef base 2 bouillon cubes*
- 1 tablespoon chopped fresh parsley for garnish
- Salt & pepper to taste
- Prepare noodles according to package directions. When they are cooked, drain and set aside.
- In a large skillet *affiliate link over medium-high heat, brown the beef, breaking it up into pieces as it cooks.
- Add the onions to the pan and sauté, stirring frequently, until translucent and soft – about 5 minutes.
- Sprinkle the flour over the beef and onion, stirring to evenly coat and allow the flour to absorb oil.
- Add the beef broth, sour cream, Dijon, Worcestershire, and beef bouillon to the pan. Stir until combined, and allow the sauce to simmer until thickened.
- Toss the noodles to coat evenly with the sauce. Adjust seasoning with salt & pepper and garnish with parsley before serving.