Ground Beef Stroganoff




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1 lb ground beef

1 onion, diced

8oz mushrooms, washed and sliced

3 packages Mushroom/beef gravy OR homemade gravy (see below)

8oz scallion & chive cream cheese or sour cream

1 tsp dijon mustard

1 tbsp dried parsley

Beef boullion

16 oz pasta or frozen ravioli


In a large saute pan, cook beef and onion until browned; drain fat if there's a lot, but leave some for cooking the mushrooms. Push beef and onion to the sides of the pan and turn heat up to high. Add mushrooms and salt. Cook until mushrooms have released their moisture and have browned slightly. Add in gravy, mustard, parsley, and cream cheese (or sour cream) and stir to combine.

Cook pasta according to package directions. Optionally, add a few beef bouillon cubes to the pasta water for extra flavor. Reserve some pasta cooking water. Drain pasta and mix with sauce. Let it sit for a few minutes, and if sauce is too thick, add some pasta water.


Homemade gravy:

3 cups beef broth

2 tsp garlic powder

3 tsp onion powder

1 1/2 tbsp worcestershire sauce

6 tbsp cold water

4 1/2 tbsp cornstarch

In a medium sauce pan bring beef broth to boil over medium-high heat. Stir in garlic powder, onion powder, and worcestershire sauce.

In a small bowl whisk together cold water and corn starch until dissolved. Pour into boiling beef broth and reduce heat to medium-low. Stir until thickened.

Season with salt and pepper to taste




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