Save This taco seasoned ground beef stroganoff is the ultimate comfort food fusion that brings together creamy Russian classics with bold Tex-Mex flavors. My family discovered this recipe during a particularly hectic week when I needed to use up ground beef but wanted something beyond our usual tacos or spaghetti.
I created this dish when my mother in law unexpectedly stayed for dinner during a snowstorm. She asked for the recipe before leaving and now makes it regularly for her bridge club ladies who request it by name.
Ingredients
- ground beef: 1 lb aThe foundation of our dish best with 80/20 for flavor but leaner works too
- yellow onion: 1 medium finely chopped Creates the aromatic base that balances the spices
- garlic: 2 cloves minced Fresh is best here as it provides sharper flavor than powder
- cremini or white mushrooms: 1 cup sliced Adds earthy depth look for firm dry specimens
- taco seasoning: 2 tbsp The secret fusion element choose low sodium if using store bought
- smoked paprika: 1/2 tsp Adds subtle smokiness that elevates the entire dish
- black pepper: 1/2 tsp Freshly ground provides the best flavor punch
- salt: 1/2 tsp Adjust based on the sodium content in your broth and taco seasoning
- tomato paste: 2 tbsp Concentrated flavor that adds richness and color
- beef broth: 1 cup The liquid base that creates our sauce homemade is wonderful if available
- sour cream: 1 cup Full fat provides the best texture and prevents curdling
- cream cheese: 2 tbsp softened The secret to a silky sauce texture
- wide egg noodles: 8 oz Traditional stroganoff base with perfect sauce clinging ability
- fresh cilantro or parsley: 2 tbsp chopped Adds fresh color and flavor contrast
Instructions
- Prepare the Pasta:
- Cook the egg noodles according to package instructions until they reach al dente stage. I recommend testing 1 minute before the package suggests as they will continue cooking when added to the sauce. Drain thoroughly but do not rinse as the starch helps the sauce adhere better.
- Brown the Beef:
- In a large skillet over medium high heat cook the ground beef until no pink remains about 5 minutes. Use a wooden spoon to break it into small even crumbles for the best texture. If using higher fat beef drain off excess leaving just enough to sauté the vegetables.
- Sauté the Aromatics:
- Add the chopped onion to the browned beef and cook for 2 minutes until they become translucent and slightly soft. Add the garlic and mushrooms continuing to cook for 3 to 4 minutes until the mushrooms release their moisture and begin to brown slightly. This layering of flavors creates the foundation of our dish.
- Season the Mixture:
- Sprinkle the taco seasoning smoked paprika salt and pepper evenly over the beef and vegetable mixture. Stir continuously for about 30 seconds to toast the spices which intensifies their flavors and prevents any bitterness from raw spices.
- Create the Base Sauce:
- Add the tomato paste to the seasoned meat mixture and cook for a full minute stirring constantly. This brief caramelization removes the raw tomato flavor and adds depth. Pour in the beef broth scraping any browned bits from the bottom of the pan. These bits contain concentrated flavor. Simmer for 5 minutes allowing the liquid to reduce slightly and the flavors to meld.
- Enrich with Dairy:
- Reduce the heat to low which is crucial to prevent the dairy from separating. Add the softened cream cheese stirring until completely melted and incorporated. Gradually stir in the sour cream until the sauce becomes smooth and uniformly creamy. The low heat prevents curdling while allowing the dairy to create a luxurious sauce.
- Combine with Pasta:
- Add the cooked egg noodles to the skillet gently folding them into the sauce until every noodle is generously coated. Allow the combined dish to heat through for about 1 minute which helps the noodles absorb some of the sauce flavors.
- Finish and Serve:
- Taste the final dish and adjust seasoning as needed. Sometimes a pinch more salt or a squeeze of lime juice can brighten all the flavors. Transfer to serving dishes and garnish with freshly chopped cilantro or parsley for color contrast and fresh flavor.
Save The smoked paprika is truly the unsung hero in this recipe. I discovered its transformative power years ago when my spice cabinet was limited and I substituted it for regular paprika. The subtle smokiness bridges the gap between traditional stroganoff and Tex Mex flavors creating something entirely new yet comfortingly familiar.
Storage Tips
This stroganoff keeps beautifully in the refrigerator for up to 4 days in an airtight container. When reheating add a splash of milk or broth to revitalize the sauce as it tends to thicken when stored. For best results reheat gently on the stovetop rather than microwave to prevent the dairy from separating.
For freezing portion cooled stroganoff into freezer safe containers leaving some expansion space. The egg noodles will soften slightly when thawed but the flavor remains excellent. Thaw overnight in the refrigerator before reheating slowly with additional liquid to restore the creamy consistency.
Ingredient Substitutions
This recipe welcomes adaptations based on what you have available. Ground turkey or chicken works wonderfully in place of beef though the flavor profile becomes milder. For a vegetarian version substitute a pound of finely chopped mushrooms or plant based ground meat alternative plus use vegetable broth instead of beef.
If you prefer to avoid dairy Greek yogurt can replace sour cream though the sauce will be tangier. Dairy free alternatives like cashew cream or coconut cream can work but will alter the flavor profile slightly. For a gluten free version simply swap the egg noodles for your favorite gluten free pasta variety adjusting cooking time accordingly.
Serving Suggestions
While delicious on its own this stroganoff pairs beautifully with simple sides that complement without competing. A crisp green salad with vinaigrette dressing provides refreshing contrast to the rich main dish. Roasted vegetables particularly broccoli or Brussels sprouts offer textural variety and nutritional balance.
For a complete Tex Mex fusion experience serve with warm corn tortillas on the side allowing diners to create impromptu stroganoff tacos. A sprinkle of lime zest or a few drops of hot sauce at the table lets everyone customize their plate to taste. For entertaining consider small bowls of toppings like diced avocado sliced black olives or crushed tortilla chips.
Seasonal Adaptations
Spring Add fresh asparagus pieces during the last few minutes of cooking
Summer Incorporate diced zucchini or yellow squash with the mushrooms
Fall Mix in diced roasted butternut squash just before serving
Winter Stir in frozen corn kernels for sweet pops of flavor and color
Save Taste the final dish and adjust seasoning as needed. Sometimes a pinch more salt or a squeeze of lime juice can brighten all the flavors.
Recipe Questions
- → Can I use a different type of ground meat?
Yes, ground turkey or plant-based alternatives work well and offer a lighter or vegetarian option.
- → What can I use in place of sour cream?
Greek yogurt is a great substitute, giving the sauce a tangier flavor without compromising creaminess.
- → How can I make the dish spicier?
Add a pinch of cayenne pepper or diced pickled jalapeños to boost the heat to your liking.
- → Is this suitable for gluten-free diets?
Use gluten-free noodles and check your taco seasoning and broth for gluten-containing ingredients.
- → What sides pair well with this meal?
Enjoy with a crisp green salad or sautéed vegetables to complement the creamy, savory noodles.
- → Can this be made ahead of time?
Yes, store in an airtight container in the fridge for up to three days. Reheat gently to preserve texture.