Description
This Ground Beef Stroganoff is a quick, comforting dish featuring tender ground beef, savory mushrooms, and a creamy sour cream sauce served over egg noodles. Ready in just 30 minutes, it’s perfect for a satisfying weeknight dinner with rich flavors and a smooth, hearty texture.
Ingredients
Scale
Beef and Aromatics
- 1 pound lean ground beef
- 1 tablespoon unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
Mushrooms and Sauce
- 8 ounces cremini or baby bella mushrooms, sliced
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 cup sour cream
- Salt and freshly ground black pepper, to taste
To Serve
- 8 ounces egg noodles, cooked according to package instructions
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Beef: Melt butter in a large skillet over medium heat. Add ground beef and cook until browned, then drain any excess fat to keep the dish from getting greasy.
- Add Aromatics: Sauté the finely chopped onions in the skillet until translucent, which takes about 4-5 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Sauté Mushrooms: Add the sliced mushrooms to the skillet and cook for 5-7 minutes until they soften and release their moisture.
- Create the Roux: Sprinkle the flour evenly over the beef and mushroom mixture, stirring constantly for 1-2 minutes to cook out the raw flour taste and help thicken the sauce.
- Add Broth and Simmer: Gradually stir in the beef broth and Worcestershire sauce, making sure to mix thoroughly to avoid lumps. Let the sauce simmer for 5 minutes until it thickens slightly.
- Incorporate Sour Cream: Reduce the heat to low and gently stir in the sour cream until the sauce is smooth. Avoid boiling to prevent sour cream from curdling.
- Season: Taste the stroganoff and season with salt and freshly ground black pepper according to your preference.
- Serve: Spoon the stroganoff over cooked egg noodles and garnish with freshly chopped parsley for a fresh, vibrant finish.
Notes
- For a richer flavor, use full-fat sour cream.
- Drain excess fat from the beef to keep the sauce from becoming greasy.
- Careful not to boil after adding sour cream to prevent curdling.
- You can substitute ground turkey or chicken for ground beef for a lighter option.
- Add a splash of white wine or a teaspoon of Dijon mustard to enhance the sauce.
