Can IT BE Done?
CAN IT BE DONE? is a easy Russian recipe that serves 4. 460 calories per serving. Recipe by SAM THE COOKING GUY on YouTube.
Prep: 5 min | Cook: 8 min | Total: 18 min
Cost: $10.29 total, $2.57 per serving
Ingredients
- 1 lb Ground Beef (80% lean, broken up into small pieces)
- 1 tbsp Olive Oil (for searing the beef)
- 2 tbsp Unsalted Butter (adds richness to the sauce)
- 1 medium Onion (finely diced)
- 8 oz Mushrooms (sliced; button or cremini work well)
- 1 clove Garlic (squeezed or minced)
- 2 tbsp Shaoxing Wine (Chinese cooking wine; can substitute dry sherry)
- 1 tbsp All-Purpose Flour (for thickening the sauce)
- 1 cup Beef Broth (low-sodium preferred)
- 1 tsp Worcestershire Sauce (adds classic Stroganoff depth)
- 1/2 cup Sour Cream (add off heat to prevent curdling)
- to taste Salt
- to taste Black Pepper
- 4 slices Sourdough Bread (thick slices for toasting)
Instructions
Prep Ingredients
Dice the onion, slice the mushrooms, and squeeze the garlic clove. Measure out oil, butter, flour, wine, broth, Worcestershire sauce, and sour cream.
Time: PT2M
Heat Pan
Place a large skillet over medium‑high heat and add the olive oil. Let the oil shimmer.
Time: PT1M
Temperature: medium-high
Sear Ground Beef
Add the ground beef, spreading it in an even layer. Let it sit without stirring for about 30 seconds, then break it up and cook until browned, about 2 minutes.
Time: PT2M
Temperature: medium-high
Add Butter and Season
Push the beef to the side, add butter, and let it melt. Sprinkle salt and pepper over the mixture.
Time: PT30S
Temperature: medium-high
Cook Onions and Mushrooms
Add the diced onion and sliced mushrooms to the pan. Stir‑fry until the onions become translucent and mushrooms release their moisture, about 2 minutes.
Time: PT2M
Temperature: medium
Add Garlic and Wine
Stir in the squeezed garlic, then pour in the Shaoxing wine (or dry sherry). Let it bubble and reduce for about 30 seconds.
Time: PT30S
Temperature: medium
Thicken Sauce
Sprinkle the flour over the mixture and stir to coat everything evenly. Cook for 1 minute to eliminate raw flour taste.
Time: PT1M
Temperature: medium
Add Broth and Worcestershire
Pour in the beef broth and add Worcestershire sauce. Bring to a gentle simmer and let the sauce thicken, about 2 minutes.
Time: PT2M
Temperature: medium
Finish with Sour Cream
Remove the pan from heat. Stir in the sour cream until fully incorporated. Adjust seasoning with salt and pepper if needed.
Time: PT30S
Toast Bread
While the sauce finishes, toast the sourdough slices on a hot flat top or toaster, buttering them lightly.
Time: PT2M
Temperature: medium-high
Serve
Spoon the creamy beef stroganoff over the toasted sourdough (or serve with noodles/rice). Enjoy immediately.
Time: PT30S
Nutrition Facts
- Calories
- 460
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 20g
- Fiber
- 2g
Dietary info: Contains dairy, Contains gluten
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Ground Beef: Ground turkey, Ground pork
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Unsalted Butter: margarine, ghee
- Instead of Onion: shallot, leek
- Instead of Mushrooms: baby bella mushrooms, sliced zucchini
- Instead of Garlic: garlic paste, garlic powder (1/4 tsp)
- Instead of Shaoxing Wine: dry sherry, dry white wine
- Instead of All-Purpose Flour: cornstarch (1 tsp)
- Instead of Beef Broth: stock cube dissolved in water, vegetable broth
- Instead of Worcestershire Sauce: soy sauce (1/2 tsp)
- Instead of Sour Cream: Greek yogurt (plain)
- Instead of Sourdough Bread: baguette slices, whole wheat toast
Equipment Needed
- Large Skillet or Frying Pan
- Cutting Board
- Chef's Knife
- Measuring Spoons
- Spatula or Wooden Spoon
- Toaster or Flat Top Griddle
- Plate or Serving Dish
Critical Steps — Do Not Skip
- Searing the ground beef without over‑stirring to develop flavor.
- Deglazing with Shaoxing wine and allowing it to reduce.
- Incorporating flour properly to avoid lumps.
- Adding sour cream off the heat to keep the sauce smooth.
Chef Tips from the Video
- Use a splash of Shaoxing wine for authentic depth; dry sherry works in a pinch.
- Butter the toast after it’s crisp for a luxurious mouthfeel.
- For extra umami, add a pinch of smoked paprika with the Worcestershire sauce.
Troubleshooting
Sauce is too thin.
Simmer a minute longer to reduce, or whisk in an additional teaspoon of flour mixed with a little cold water.
Sauce curdles after adding sour cream.
Remove the pan from heat before stirring in sour cream and ensure the sauce is not boiling.
Beef is dry or overcooked.
Cook the ground beef just until browned; avoid high heat for too long and keep the pan at medium‑high.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze the sauce (without the toast) in a freezer‑safe bag for up to 2 months; reheat gently and add fresh sour cream.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Dice onion and slice mushrooms up to 24 hours ahead; store in a sealed container in the fridge.
- The sauce can be made a day ahead; reheat gently and stir in fresh sour cream 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, traditionally made with sautéed beef strips, mustard, and sour cream. It became popular worldwide after World War II, evolving into many regional variations, including the quick ground‑beef version popular in American home cooking.
What are the traditional regional variations of Beef Stroganoff in Russian and Eastern European cuisine?
Traditional Russian Stroganoff uses tender beef strips, mustard, and a rich sour‑cream sauce. In Poland, a version called "Bigos" adds mushrooms and paprika, while in the Baltic states, dill and pickles are sometimes incorporated. The ground‑beef shortcut reflects modern American convenience while keeping the creamy profile.
How is Beef Stroganoff traditionally served in Russia?
In Russia, Stroganoff is traditionally served over wide egg noodles, rice, or mashed potatoes, and often garnished with fresh parsley. It is a comforting main dish for family meals and can be accompanied by a simple green salad.
What occasions or celebrations is Beef Stroganoff associated with in Russian culture?
Beef Stroganoff is a popular dish for family gatherings, holidays such as New Year's Eve, and informal celebrations because it is hearty, easy to scale, and can be prepared ahead of time, making it suitable for both everyday meals and special occasions.
What makes this 10‑Minute Ground Beef Stroganoff special in American comfort food cuisine?
Sam the Cooking Guy’s version cuts the classic preparation time to under ten minutes by using ground beef, a quick flour‑thickened sauce, and pre‑measured ingredients, proving that a traditionally indulgent Russian dish can be fast, cheap, and still delicious for busy home cooks.
What are the most common mistakes to avoid when making 10‑Minute Ground Beef Stroganoff?
Common pitfalls include over‑stirring the beef so it never browns, adding sour cream while the sauce is boiling (which causes curdling), and not reducing the wine enough, which leaves a harsh alcohol flavor. Follow the critical steps to ensure a smooth, flavorful sauce.
Why does this recipe use Shaoxing wine instead of regular dry sherry?
Shaoxing wine provides a deeper, slightly nutty umami note that complements the beef and mushrooms better than ordinary sherry. If unavailable, a dry sherry or even a splash of white wine works as a substitute, but the flavor profile will be milder.
Can I make the 10‑Minute Ground Beef Stroganoff ahead of time and how should I store it?
Yes. Prepare the sauce up to the point before adding sour cream, let it cool, then refrigerate in an airtight container for up to 3 days. Reheat gently on low heat and stir in fresh sour cream just before serving. Store the toasted bread separately to retain crispness.
What texture and appearance should I look for when the sauce is done?
The sauce should be thick enough to coat the back of a spoon, with a velvety, creamy appearance and no visible flour lumps. The beef should be browned but still moist, and the mushrooms should be tender but not soggy.
How do I know when the 10‑Minute Ground Beef Stroganoff is fully cooked?
The beef will have turned from pink to brown, the onions will be translucent, and the sauce will have thickened after the broth reduction. A quick taste will confirm seasoning, and the final addition of sour cream will give a smooth finish.
What does the YouTube channel Sam the Cooking Guy specialize in?
The YouTube channel Sam the Cooking Guy focuses on fast, affordable, and flavorful home‑cooking tutorials that blend humor with practical techniques, often featuring budget‑friendly meals, comfort food twists, and quick‑fire challenges.
How does the YouTube channel Sam the Cooking Guy's approach to Russian‑inspired dishes differ from other cooking channels?
Sam the Cooking Guy emphasizes speed and cost‑effectiveness, turning classic Russian dishes like Stroganoff into 10‑minute, $10 meals using readily available ingredients, whereas many other channels may stick to traditional methods that require longer cooking times and specialty items.
Last updated: August 24, 2026
