Creamy Ground Beef Stroganoff

Description

Tender ground beef simmered in a silky sauce of butter, beef broth, and sour cream for classic comfort. Pan-cooked quickly to lock in juices and meld the rich dairy-meat flavors. Stands out as a hearty weeknight carnivore staple. Cooks in under 30 minutes.

Cultural Background

Beef Stroganoff originated in 19th-century Russia as a dish named after the noble Stroganov family. The earliest known recipe appeared in Elena Molokhovets' 1871 cookbook, featuring sautéed beef in a sauce of mustard and smetana, the traditional Russian sour cream. It reflects Russian culinary traditions of rich, creamy meat dishes influenced by French techniques popular among the aristocracy, later adapted worldwide with variations emphasizing the signature sour cream sauce.

Recipe Info

PREP TIME: 5 minutes
COOK TIME: 20 minutes
TOTAL TIME: 25 minutes
SERVINGS: 4
DIFFICULTY: Easy

Ingredients

• 1 pound ground beef (80/20 preferred for flavor and juiciness)
• 3 tablespoons butter
• 1 cup beef bone broth
• 1 cup full-fat sour cream
• 1 teaspoon salt (or to taste)

Instructions

1. Heat a large skillet over medium-high heat and add the 3 tablespoons of butter, allowing it to melt and foam slightly without browning, about 1 minute.
2. Add the 1 pound of ground beef to the skillet and cook, breaking it up with a spatula into small crumbles, until fully browned and no pink remains, about 8-10 minutes; drain excess fat if desired but retain some for richness.
3. Pour in the 1 cup of beef bone broth and bring the mixture to a gentle simmer, stirring occasionally to incorporate the browned bits from the pan, for 5 minutes until the liquid reduces slightly by about one-quarter.
4. Reduce the heat to low and stir in the 1 cup of full-fat sour cream along with the 1 teaspoon of salt until the sauce is smooth, creamy, and fully combined, simmering gently for an additional 3-5 minutes without boiling to prevent curdling; the sauce should coat the back of a spoon and appear glossy.
5. Remove from heat and let rest for 1-2 minutes before serving to allow flavors to meld further.

Tips

- Use full-fat sour cream straight from the refrigerator and add it off direct high heat to maintain a silky texture without separation.
- Avoid overcooking the beef initially to keep it tender and juicy rather than dry and crumbly.
- For a thicker sauce, substitute half the sour cream with 4 ounces of cream cheese softened and whisked in.

Nutrition

Calories: 480
Protein: 28g
Carbs: 3g
Fat: 38g

Tags

Meat dish