Beef Stroganoff Cups
These Beef Stroganoff Cups take a classic dish and make them into an easy, fun handheld form that is less mess and easy to hold and eat!
A SPIN ON BEEF STROGANOFF
Ground Beef Stroganoff has been one of those recipes that we have been making for years. It is a great fast-fix dinner when we want some comfort food. So I decided I wanted to take a spin on a favorite and make these Beef Stroganoff Cups! Your favorite filling all stuffed into crescent roll dough then baked! It makes a great appetizer or dinner. They are fun, easy and super tasty and the whole family loves them! If you are looking to take a spin on a classic, then you absolutely must make this Beef Stroganoff Cup recipe.
FREQUENTLY ASKED QUESTIONS:
We like to use a lean ground beef for this recipe, at least 85/15. It will produce less grease so the crescent dough does not get soggy.
No. You can also small dice or chop the mushrooms if you don’t like bigger pieces. I think the sliced mushrooms give a great meaty texture to the cups. Or you can leave them out altogether!
They would be perfect with some steamed vegetables or a side salad.
If you can’t find crescent roll dough sheets or prefer not to use them, you can use regular crescent rolls. Make sure that the perforations are sealed really well before cutting. We do not want them to accidentally open up while baking and the sauce to seep out.
Absolutely! You will just need to bake in batches since you will have a total of 16.
I don’t recommend storing these in the refrigerator for long periods of time because of the sauce. It will make the crescents soggy. Plan on eating these as soon as they are made or within the first 24 hours. Otherwise, you can freeze them by wrapping each one individually in plastic wrap then placing in a freezer safe container. This will help with freezer burn. Reheat in the microwave until heated through.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- lean ground beef
- baby bella mushrooms
- onion
- garlic
- all-purpose flour
- beef stock
- sour cream
- Worcestershire sauce
- pepper
- crescent roll dough sheet
- parsley for garnish, optional
HOW TO MAKE BEEF STROGANOFF CUPS:
Preheat the oven to 375°F. Spray 8 sections of a muffin tin with cooking spray, set aside. In a large skillet over medium heat, add the ground beef, mushrooms, onion, and garlic. Break up the beef into crumbles and brown the meat, stirring occasionally. Cook for 8-10 minutes until the meat is cooked through and the veggies are softened and cooked through. Drain any excess grease.
Add the flour to the pan.
Stir it in to combine, cook for 1 minute.
Slowly pour in the beef stock while stirring constantly until combined, do this slowly so no lumps form.
Add the sour cream, Worcestershire sauce, and black pepper.
Stir to combine. Let simmer, stirring occasionally until thickened, about 5 minutes, take off the heat. Taste and adjust seasoning if necessary.
Cut the crescent dough into 8 equal sections. Press the dough into the greased sections of the muffin tin, leaving the corners to overlap the sides.
Evenly distribute the meat mixture into the cups.
Fold the flaps over themselves to form little packages.
Bake for 15 minutes, until golden brown.
Serve immediately with a garnish of optional parsley.
WANT MORE DELICIOUS RECIPES?
Beef Stroganoff Cups
Ingredients
- ½ pound lean ground beef
- 1 cup sliced baby bella mushrooms
- ½ cup small diced onion
- 2 cloves garlic minced
- 1 tablespoon all-purpose flour
- ¾ cup beef stock
- ¼ cup sour cream
- 1 teaspoon Worcestershire sauce
- ½ teaspoon black pepper
- 1 can crescent roll dough sheet
- Fresh chopped parsley for garnish optional
Instructions
- Preheat the oven to 375°F. Spray 8 sections of a muffin tin with cooking spray, set aside. In a large skillet over medium heat, add the ground beef, mushrooms, onion, and garlic. Break up the beef into crumbles and brown the meat, stirring occasionally. Cook for 8-10 minutes until the meat is cooked through and the veggies are softened and cooked through. Drain any excess grease.
- Add the flour to the pan.
- Stir it in to combine, cook for 1 minute.
- Slowly pour in the beef stock while stirring constantly until combined, do this slowly so no lumps form.
- Add the sour cream, Worcestershire sauce, and black pepper.
- Stir to combine. Let simmer, stirring occasionally until thickened, about 5 minutes, take off the heat. Taste and adjust seasoning if necessary.
- Cut the crescent dough into 8 equal sections. Press the dough into the greased sections of the muffin tin, leaving the corners to overlap the sides.
- Evenly distribute the meat mixture into the cups.
- Fold the flaps over themselves to form little packages.
- Bake for 15 minutes, until golden brown. Serve immediately with a garnish of optional parsley.
Notes
- This recipe can easily be doubled.
- These can be frozen, see my tips above.
- You can cut your mushrooms smaller if you do not like whole mushrooms.
- Make sure to use a lean ground beef, at least 85/15 if possible.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
