Description
A classic and comforting Ground Beef Stroganoff recipe that combines tender sautéed mushrooms, savory ground beef, and a creamy sour cream sauce, served over egg noodles. Ready in just 30 minutes, this hearty dish is perfect for a quick and satisfying weeknight dinner.
Ingredients
Scale
Beef Mixture
- 1 pound lean ground beef
- 1 tablespoon unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces cremini or baby bella mushrooms, sliced
Sauce
- 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
Serving
- 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, breaking it apart, until browned. Drain any excess fat from the skillet.
- Add Aromatics: Add the finely chopped onions to the skillet and sauté until translucent, 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, stirring frequently, until they soften and release moisture, approximately 5-7 minutes.
- Create the Roux: Sprinkle the all-purpose flour evenly over the beef and mushroom mixture. Stir well and cook for 1-2 minutes to eliminate the raw flour taste and help thicken the sauce.
- Add Broth and Simmer: Gradually pour in the beef broth while stirring to combine. Add Worcestershire sauce, then reduce heat and let the mixture simmer for about 5 minutes until the sauce thickens.
- Incorporate Sour Cream: Lower the heat to low to prevent curdling. Stir in the sour cream until the sauce is smooth and creamy. Season with salt and freshly ground black pepper according to taste.
- Serve: Spoon the stroganoff mixture over cooked egg noodles. Garnish with freshly chopped parsley before serving.
Notes
- Use lean ground beef to reduce excess fat and improve texture.
- Drain excess fat after browning the beef to prevent a greasy sauce.
- Add sour cream off the heat or on very low heat to avoid curdling.
- Cremini or baby bella mushrooms work well, but you can substitute with button mushrooms if preferred.
- Egg noodles are traditional, but you can use other pasta varieties if desired.
