Ground Beef Stroganoff
A comforting and hearty meal featuring tender ground beef in a rich creamy sauce, perfect for weeknight dinners or special occasions.
Ingredients
Main Ingredients
- 1 pound ground beef Use high-quality beef for the best flavor.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced Sauté until golden brown for enhanced flavor.
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 cup sour cream Greek yogurt can be used for a lighter version.
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- to taste Salt and pepper Season to taste.
- Fresh parsley, chopped (for garnish)
- 8 ounces egg noodles (or rice, if preferred)
Instructions
Preparation
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped onion and cook until softened, about 3-4 minutes.
- Stir in the minced garlic and sliced mushrooms, cooking for another 3-5 minutes until the mushrooms release their moisture.
- Increase the heat to medium-high and add the ground beef, breaking it apart with a spoon or spatula. Cook until browned and no longer pink, about 5-7 minutes. Drain any excess fat.
- Sprinkle the flour over the beef mixture and stir well, cooking for about 1 minute.
- Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Stir to combine.
- Let the mixture simmer for about 5-7 minutes, allowing it to thicken slightly.
- Remove from heat and stir in the sour cream until well blended. Season with salt and pepper to taste.
- While the sauce is thickening, cook the egg noodles according to package directions. Drain and set aside.
- Serve the Ground Beef Stroganoff over the egg noodles, garnishing with chopped parsley.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat on the stovetop with a splash of beef broth to prevent drying out. For longer storage, freeze portions for up to three months.