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beef mince stroganoff with pasta and dill cucumber salad

Minced (Ground) Beef Stroganoff

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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

Scale
  • 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:

Instructions

  1. Cook the pasta – Bring a large pot of salted water to the boil. Cook the pasta according to the packet instructions.
  2. 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.
  3. Brown the beef – Add the beef mince and cook, breaking it up with a spoon, until browned and cooked through.
  4. Add the mushrooms – Add the mushrooms and cook for 4–5 minutes until softened and their moisture has mostly cooked off.
  5. 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.
  6. 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.
  7. 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.)
  8. 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.

  • Author: Nicole
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Comfort Food / Modern Australian

Find it online: https://simplehomeedit.com/recipe/minced-ground-beef-stroganoff/

Disclaimer re gluten-free and dairy-free recipes 

For recipes labelled ‘gluten-free’ or ‘dairy-free’, the ingredients included in the recipe are typically gluten- or dairy-free. However, it is the user’s responsibility to carefully check the ingredient panels on the specific brands of products purchased and used. Simple Home Edit cannot be held responsible for any adverse reactions.