Tender ground beef & mushrooms cooked in a luscious sauce served over wide egg noodles. It’s like home in every bite!
Growing up we rarely had steak or specialty cuts of meat. We were a “ground meat or simple chuck roast” kind of family. Don’t get me wrong, what my Mom and Dad created with those types of meats were amazing!
I credit them fully for the love and passion I have in the kitchen today. Their teachings are the foundation of what I create today. Sure I may ‘fancy-schmancy’ dishes up but their teachings are what I always start with.
With my feeling a little better from the surgery I’m now able to be up and about in the kitchen – in small bursts of time. I still have to take it easy but at least I’m allowed back in my domain. Trust me, it was pure hell not being able to be in the kitchen for 3 weeks. I was going berzerk!
I would watch some food shows and it got to the point where I was talking to the TV telling the host “No, that’s not how you do it! You should have added this. WTH??? Scrape the bowl out, don’t leave that all in there!” LOL Yeah, that’s a HUGE pet peeve of mine. Growing up you scraped every last bit out of the bowl – nothing got wasted.
Since it was kind of my first ‘day’ back in the kitchen I wanted to take it easy and go slow. I didn’t want to be rushing around, moving a lot or have to lift anything heavy. Sure Mr. Fantabulous was right there, watching me like a hawk… a very protective hawk that was salivating because he no longer had to cook for us but still making sure I wasn’t doing anything I wasn’t supposed to. We had gone shopping the day before and I picked up some meats – ground beef, chicken, fish; just the basics.
Growing up Mom did do some ‘cheats’ if you will when she made this. She used canned cream of mushroom soup and she would have never EVER used yogurt or even sour cream in this dish.
Using beef stock and real mushrooms makes a world of difference! Adding in the yogurt or sour cream adds such a depth of flavor. It adds such richness to the dish that takes a dish from “Wow this is good” to “OMG THIS IS AMAZING!”
The way my Mom made this was she would make a big bunch of wide fat egg noodles and a huge pot of mashed potatoes. And that’s exactly what I did! I made this along with a pot of my Perfect Mashed Potatoes to go alongside it!
Want to know a little secret if you ever have leftovers of this stuff?? I keep mine separate – meaning I don’t mix the noddles with the beef stuff until I plate it as such. So the meat mixture, when leftover goes in a bowl by itself. WELL.. go ahead and toast up a couple of slices of thick bread. As they are toasting, heat up the beef mixture. When the toast is done, butter them and then ladle the beef mixture over top. On a cold winter night, this is AMAZING! It warms you to your soul!
So when I think of Ground Beef Stroganoff it immediately takes me home and that always brings a smile to my face.Print
- 1 1/2 pounds 90/10 (lean) ground beef
- 1/2 cup yellow onion, chopped small
- 1 Tbl Worcestershire sauce
- 1 tsp salt
- 1 tsp fresh black pepper
- 2 tsp minced garlic (about 1 large clove)
- 3–4 cups sliced white button mushrooms
- 4 ounces cream cheese, cubed (not fat free)
- 2 1/2 cups room temperature homemade beef stock *see note
- 1/2 cup cold milk
- 3 Tbl corn starch
- 2 cups peas *see note
- 1/2 cup plain Greek yogurt or fat free sour cream
- Salt and pepper to taste
- Wide Egg Noodles and Perfect Mashed Potatoes for serving
- In a large nonstick skillet over medium high heat, add in the meat, onions, salt, pepper and Worcestershire sauce. Stir occasionally to break up the meat into small nickel-sized pieces. Cook until the meat is almost cooked through but still slightly pink, ~5 minutes. Drain excess grease.
- With the meat mixture still in the pan, add in the garlic and sliced mushrooms and cook until the mushrooms and meat are cooked through, ~5-6 minutes. Reduce the heat to medium and add in the cream cheese. Do not stir. Let it melt first. ~3-5 minutes.
- Gently mix until the cream cheese is incorporated throughout the meat mixture.
- In a large mixing bowl, add in the milk and beef stock. Add the cornstarch into the broth milk mixture and whisk until the mixture is smooth and there are no lumps. Slowly pour in the beef milk mixture into the pan and cook over medium-high heat. Stir to combine and let the mixture start to bubble then reduce the heat to a simmer to allow it to thicken slightly. ~2-4 minutes. Add in the peas and gently stir in. Add in the yogurt or sour cream and gently combine. Taste for seasoning and add salt and pepper if necessary.
- Serve with cooked egg noodles and mashed potatoes.
If you do not have homemade beef stock you can use canned/boxed however make sure it is low/no-sodium.
Now when it comes to peas I used canned, drained peas. I personally can’t stand frozen peas but that’s just me. You can easily use thawed, frozen peas in this if you wish.