Creamy stroganoff vibes, made weeknight-easy with budget minced (ground) beef.
I love spending time on my days off getting ahead – a little bit of prep goes a long way. But what about the weeks where that just can’t happen … Life gets busy, work piles up, the social calendar starts to explode, the kids need things … that’s exactly where recipes like this sit.
This Minced (Ground) Beef Stroganoff recipe is PERFECT for nights when you are short on time but still want to eat something delicious … because we deserve to. And with clever, minimal-prep recipes like this, it’s made easy. It has all the stroganoff vibes – savoury, creamy, glossy sauce – but made weeknight-friendly with budget beef mince. If you don’t like mushrooms, you can leave them out – it will still be equally incredible. That’s the beauty of this recipe.
You can serve this with just about anything – mashed potatoes, rice, crusty bread, steamed veggies or a simple salad. But my favourite combo is without a doubt orecchiette pasta (those little cups catch the sauce as it pools – elite) and a crunchy Cucumber Dill Salad to cut through the creaminess. This is cosy comfort food, made realistic. It’s now on repeat at our place.
What can I serve with Minced (Ground) Beef Stroganoff?
This is one of those dinners that works with almost anything. Serve it over mashed potatoes, rice, noodles, crusty bread, steamed greens or a simple side salad.
If you’re looking for something a little lighter or higher in protein, the stroganoff is also delicious spooned over:
- Quinoa
- Brown rice
- Pearl barley
- Freekeh
- Cauliflower rice
- Creamy polenta
The rich, glossy sauce coats grains beautifully, so anything that can soak it up works. My favourite way is with orecchiette pasta – those little cups catch the creamy sauce perfectly – plus a crunchy Cucumber Dill Salad to add freshness and balance. The acid from the cucumbers cuts through the richness and makes the whole meal feel lighter. If you’re feeding a crowd, a loaf of warm bread or garlic bread on the table never hurts either.
I don’t like mushrooms – what can I use instead?
No stress at all. You can simply leave the mushrooms out and the recipe will still be delicious. If you’d like to replace them, try:
- Finely diced zucchini (courgette)
- Grated carrot (great for sneaking in “hidden” veggies)
- Fresh baby spinach stirred through at the end
Or keep it simple and go mushroom-free. The creamy paprika sauce and minced (ground) beef carry plenty of flavour on their own.
Can I make Minced (Ground) Beef Stroganoff gluten-free?
Yes. Use your favourite gluten-free pasta and swap the plain (all-purpose) flour for gluten-free plain flour or cornflour (cornstarch). If using cornflour, mix it with a little cold water first to form a slurry before adding it to the pan.
Always check your Worcestershire sauce and beef stock to ensure they’re gluten-free, as brands vary.
If you enjoyed Minced (Ground) Beef Stroganoff, I think you’ll love
Slow-cooked Beef Stroganoff Recipe
Slow-cooked Beef Stroganoff Pot Pies Recipe
Beef Stroganoff Cottage Pie with Crispy Parmesan Topping Recipe
Chicken Stroganoff Recipe
Beef Mince and Pea Stew Recipe
Minced (Ground) Beef Stroganoff
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.
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
- 400 g (14 oz) 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 (1 lb 2 oz) minced (ground) beef, lean or regular
- 200 g (7 oz) Swiss mushrooms, sliced (see note 2)
- 2 tbsp plain (all-purpose) flour
- 2 tbsp tomato paste
- 1 tbsp sweet paprika
- 1 tbsp Worcestershire sauce
- 2 cups (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)
- ¼ cup (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.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Comfort Food / Modern Australian
