How to Make Ground Beef Stroganoff
How to Make Ground Beef Stroganoff is a medium Russian recipe that serves 4. 450 calories per serving. Recipe by America's Test Kitchen on YouTube.
Prep: 15 min | Cook: 35 min | Total: 1 hr
Cost: $12.55 total, $3.14 per serving
Ingredients
- 8 oz White Button Mushrooms (sliced)
- 2 Tbsp Vegetable Oil (for sautéing)
- 1 tsp Salt (divided use)
- 1 medium Onion (finely chopped)
- 2 cloves Garlic (minced)
- 0.75 tsp Black Pepper (ground)
- 1 lb Ground Beef (85% lean) (fresh)
- 3 Tbsp All-Purpose Flour (to thicken)
- 0.25 cup Dry White Wine (deglazing)
- 4 cup Chicken Broth (low‑sodium)
- 8 oz Egg Noodles (uncooked)
- 0.5 cup Sour Cream (full‑fat)
- 2 Tbsp Fresh Chives (minced, for garnish)
Instructions
Prep Ingredients
Slice any remaining mushrooms, finely chop the onion, and mince the garlic. Measure out all remaining ingredients.
Time: PT10M
Sauté Mushrooms
Heat 1 Tbsp vegetable oil in the pot over medium‑high heat. Add the sliced mushrooms and 1/4 tsp salt. Cook, stirring occasionally, until the liquid evaporates and the mushrooms begin to brown, about 5‑7 minutes.
Time: PT6M
Temperature: medium-high
Set Aside Mushrooms
Transfer the browned mushrooms to a bowl and set aside.
Time: PT1M
Sauté Onion and Garlic
Add the remaining 1 Tbsp vegetable oil to the pot. Add the chopped onion, minced garlic, 1/2 tsp pepper, and 1/2 tsp salt. Cook, stirring, until the onion softens, about 5 minutes.
Time: PT5M
Temperature: medium-high
Brown Ground Beef
Add the 1 lb ground beef to the pot. Sprinkle with 1/4 tsp salt and 1/4 tsp pepper. Break the meat up with a wooden spoon and cook until no longer pink, about 5‑7 minutes.
Time: PT6M
Temperature: medium-high
Incorporate Flour
Sprinkle 3 Tbsp flour over the beef and stir for 1 minute to cook out the raw flour taste.
Time: PT1M
Temperature: medium-high
Deglaze and Simmer
Pour in 1/4 cup dry white wine, scraping the browned bits from the bottom. Add 4 cups chicken broth, bring to a gentle boil, then reduce to a simmer for 5 minutes until the sauce thickens slightly.
Time: PT5M
Temperature: medium-high
Cook Noodles in Sauce
Stir in 8 oz egg noodles. Cook uncovered, stirring occasionally, for 10‑12 minutes until the noodles are al dente and have absorbed the sauce.
Time: PT12M
Temperature: medium-high
Finish with Sour Cream and Mushrooms
Turn off the heat. Stir in 1/2 cup sour cream and the reserved mushrooms until evenly combined.
Time: PT2M
Garnish and Serve
Sprinkle minced chives over the stroganoff, give a final stir, and serve hot.
Time: PT1M
Nutrition Facts
- Calories
- 450
- Protein
- 25g
- Carbohydrates
- 45g
- Fat
- 15g
- Fiber
- 2g
Dietary info: Contains meat, Contains gluten, Contains dairy
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of White Button Mushrooms: Cremini mushrooms, Baby bella mushrooms
- Instead of Vegetable Oil: Canola oil, Olive oil
- Instead of Onion: Shallot
- Instead of Garlic: Garlic powder (1/4 tsp)
- Instead of Ground Beef (85% lean): Ground chuck, Ground turkey (less fat)
- Instead of All-Purpose Flour: Gluten‑free flour blend
- Instead of Dry White Wine: Dry sherry, Chicken broth (extra)
- Instead of Chicken Broth: Vegetable broth, Water + bouillon
- Instead of Egg Noodles: Pasta shells, Gluten‑free noodles
- Instead of Sour Cream: Greek yogurt, Crème fraîche
- Instead of Fresh Chives: Parsley, Green onions
Equipment Needed
- Large Pot
- Wooden Spoon
- Cutting Board
- Chef's Knife
- Measuring Spoons
- Measuring Cup
- Mixing Bowl
Critical Steps — Do Not Skip
- Sauté mushrooms until liquid evaporates and they brown.
- Brown the ground beef completely.
- Cook the flour to eliminate raw taste.
- Deglaze with white wine and scrape fond.
- Cook noodles in the sauce until al dente.
- Stir in sour cream off the heat to avoid curdling.
Chef Tips from the Video
- Use 85% lean ground beef for extra flavor and tenderness.
- A dry white wine adds acidity; if unavailable, use dry sherry or extra broth.
- Cooking the noodles in the sauce lets them absorb the beefy flavor.
Troubleshooting
Noodles are overcooked and mushy.
Check noodle doneness at the 10‑minute mark; remove the pot from heat as soon as they are al dente.
Sauce is too thin.
Simmer a few minutes longer to reduce, or whisk in an extra teaspoon of flour mixed with a little cold water.
Sour cream curdles.
Always add sour cream after the pot is removed from heat and stir gently.
Storage
Refrigerator: Cool to room temperature, then store in an airtight container for 3‑4 days.
Freezer: Not recommended due to sour cream; you may freeze without sour cream and add it after reheating.
Room temperature: Serve immediately; do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Slice mushrooms, chop onion, and mince garlic up to 24 hours ahead; store in the fridge.
- The sauce (wine, broth, flour) can be prepared and refrigerated; add sour cream and mushrooms just before serving.
Frequently Asked Questions
What is the cultural significance and history of Beef Stroganoff in Russian cuisine?
Beef Stroganoff originated in 19th‑century Russia as a dish for the aristocratic Stroganov family, featuring sautéed beef in a sour‑cream sauce. It became popular worldwide after World War II, evolving into many regional variations, including the ground‑beef version popular in the United States.
What traditional regional variations of Beef Stroganoff exist in Russian cuisine?
Traditional Russian Stroganoff uses tender strips of beef, onions, and a mustard‑enriched sour‑cream sauce, often served over rice or buckwheat. In Siberia, mushrooms are added for earthiness, while in the U.S., ground beef and egg noodles are common adaptations for convenience.
How is Beef Stroganoff traditionally served in Russia?
In Russia, Stroganoff is typically served hot over rice, mashed potatoes, or buttered noodles, and garnished with fresh herbs such as dill or parsley. It is often accompanied by a simple green salad and a glass of dry white wine.
What occasions or celebrations is Beef Stroganoff traditionally associated with in Russian culture?
Stroganoff is a comfort dish enjoyed year‑round, but it is especially popular at family gatherings and holiday meals because it can be prepared in advance and reheated, making it ideal for festive feasts.
What makes this one‑pot Beef Stroganoff special in the context of American comfort food?
This recipe streamlines the classic by using ground beef and cooking the noodles directly in the sauce, reducing dishes and cooking time while preserving the rich, creamy flavor that defines Russian Stroganoff.
What are the most common mistakes to avoid when making this Beef Stroganoff?
Common errors include overcooking the mushrooms so they release too much water, adding sour cream while the pot is still boiling (which causes curdling), and cooking the noodles too long, resulting in a mushy texture.
Why does this Beef Stroganoff recipe use white wine for deglazing instead of brandy or sherry?
White wine provides acidity that balances the richness of the beef and sour cream without overpowering the dish. It’s also more readily available in most home kitchens, making the recipe more accessible.
Can I make this Beef Stroganoff ahead of time and how should I store it?
Yes. Prepare the sauce and cook the noodles up to step 8, then cool and refrigerate in an airtight container for up to 3 days. Add the sour cream and reserved mushrooms just before reheating and serving.
What texture and appearance should I look for when the noodles are done in this Beef Stroganoff?
The noodles should be al dente—firm to the bite but fully cooked—while the sauce should coat them glossy and slightly thickened, not watery.
What does the YouTube channel America's Test Kitchen specialize in?
America's Test Kitchen produces rigorously tested, science‑based cooking videos and recipes that focus on reliable, repeatable results for home cooks, covering a wide range of cuisines and techniques.
How does the YouTube channel America's Test Kitchen's approach to Russian cooking differ from other cooking channels?
America's Test Kitchen emphasizes precise measurements, step‑by‑step testing, and troubleshooting tips, ensuring that classic Russian dishes like Stroganoff turn out consistently, whereas many other channels rely more on intuition and fewer controlled tests.
Last updated: August 26, 2026
