Minced (Ground) Beef Stroganoff
Servings: 4 servings
Calories: 796kcal
This Minced (Ground) Beef Stroganoff recipe is creamy, glossy comfort food made completely weeknight-realistic. Budget minced beef, minimal prep and a rich paprika sauce that clings to pasta beautifully. On the table in 30 minutes and flexible enough to serve with whatever you have.
Ingredients
- 400 g dried orecchiette pasta (or any pasta of your choice, see note 1)
- 2 tbsp olive oil
- 1 onion, finely diced
- 1 tbsp freshly minced garlic
- 500 g minced (ground) beef, lean or regular
- 200 g Swiss mushrooms, sliced (see note 2)
- 2 tbsp plain (all-purpose) flour
- 2 tbsp tomato paste
- 1 tbsp sweet paprika
- 1 tbsp Worcestershire sauce
- 500 ml beef stock
- ½ tsp sea salt flakes, plus extra to taste
- ¼ tsp freshly cracked black pepper, plus extra to serve
- 2 tbsp unsalted butter (optional)
- 60 g full-fat sour cream
To serve:
- 2 tbsp finely chopped flat-leaf parsley (optional)
- Cucumber Dill Salad
Instructions
- Cook the pasta – Bring a large pot of salted water to the boil. Cook the pasta according to the packet instructions.
- Cook the base – Meanwhile, heat the olive oil in a large deep frying pan over medium–high heat. Add the onion and cook for 3–4 minutes until softened. Add the garlic and cook for 30 seconds until fragrant.
- Brown the beef – Add the beef mince and cook, breaking it up with a spoon, until browned and cooked through.
- Add the mushrooms – Add the mushrooms and cook for 4–5 minutes until softened and their moisture has mostly cooked off.
- Build the sauce – Sprinkle the flour over and cook for 1 minute, stirring well. Add the tomato paste, paprika and Worcestershire sauce and cook for another 30 seconds.
- Simmer – Pour in the beef stock, stirring constantly to avoid lumps. Add the salt and black pepper. Simmer for 5–7 minutes until thickened and glossy.
- Finish the sauce – Turn the heat off. Stir through the butter (if using) and sour cream until smooth. Add more salt to taste. (See note 3 for sauce thickness.)
- Serve – Serve the pasta topped with the stroganoff. Sprinkle with parsley and extra cracked black pepper. Serve with cucumber dill salad or your favourite mix and match sides.
Notes
Note 1 – Pasta choice Orecchiette is my favourite for this recipe because the little cups catch the creamy sauce beautifully. That said, any short pasta works – penne, rigatoni, shells or fusilli are all great options.
Note 2 – Mushrooms If you don’t like mushrooms, simply leave them out. You can replace them with finely diced zucchini (courgette) or grated carrot, or skip them altogether – the sauce still has plenty of flavour.
Note 3 – Thickening the sauce The sauce will continue to thicken slightly as it sits. If it becomes too thick, simply stir through a splash of hot pasta water or stock to loosen.
Make Ahead
To make ahead, leave out the sour cream. Refrigerate in an airtight container for up to 3 days or freeze for up to 3 months. For best results, thaw overnight in the fridge, reheat on the stove or in the microwave. then stir through the sour cream just before serving.Leftovers
Refrigerate in an airtight container for up to 3 days. Once sour cream has been added, it’s not suitable to freeze (the sauce can split when thawed).Recipe source:
Thank you Jessica Brooke for your help developing this recipe.Nutrition Facts
Minced (Ground) Beef Stroganoff
Amount per Serving
Calories
796
% Daily Value*
Fat
30
g
46
%
Saturated Fat
13
g
81
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
12
g
Cholesterol
125
mg
42
%
Sodium
979
mg
43
%
Potassium
1224
mg
35
%
Carbohydrates
82
g
27
%
Fiber
6
g
25
%
Sugar
9
g
10
%
Protein
45
g
90
%
Calcium
132
mg
13
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
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