Ground Beef Stroganoff
A quick and comforting ground beef stroganoff that combines rich flavors with a creamy sauce, ready in just 30 minutes for a satisfying dinner.
Ingredients
For the Stroganoff
- 1 pound ground beef 80-85% lean for best flavor
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 2 cups beef broth
- 1 cup sour cream or substitute with almond/cashew cream for dairy-free
- 2 tablespoons all-purpose flour for thickening the sauce
- 2 tablespoons olive oil
- to taste Salt and pepper
- 8 ounces egg noodles or substitute with whole-wheat, gluten-free, or zucchini noodles
- Fresh parsley, chopped (for garnish) optional
Instructions
Preparation
- Cook the egg noodles according to package instructions. Once tender, drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the onions and cook until they become translucent, about 3-4 minutes.
- Stir in the minced garlic and cook for another minute, being careful not to let it burn.
- Add the sliced mushrooms to the skillet. Sauté until they soften and release their moisture, approximately 5-7 minutes.
- Introduce the ground beef to the skillet. Cook until browned, breaking it apart with a spoon. Season with salt, pepper, Worcestershire sauce, and Dijon mustard.
- Sprinkle the flour over the mixture, stirring well to combine for about 1-2 minutes. This will help thicken your sauce.
- Gradually pour in the beef broth, stirring continuously. Bring the mixture to a simmer, and let it cook for 5 minutes until it thickens.
- Stir in the sour cream until it's fully incorporated. Adjust seasoning to taste.
- Finally, fold the cooked egg noodles into the skillet, mixing until well combined.
- Serve hot, garnished with fresh chopped parsley.
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Notes
Letting the onions and mushrooms caramelize adds depth to the dish. Consider adding in vegetables such as bell peppers or peas for color and nutrition. The dish can be made ahead of time for easy reheating.