Ground Beef Stroganoff
Warm, creamy, and hearty, ground beef stroganoff is a comfort food classic.
Ingredients
- 1 lb 450g ground beef
- 1 small onion finely chopped
- 2 cloves garlic minced
- 8 oz 225g cremini or white mushrooms sliced
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 cup sour cream or Greek yogurt for a lighter option
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp paprika optional for a smoky flavor
- Salt and pepper to taste
- 1 tbsp olive oil or butter
Instructions
- Cook the Noodles: Bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions. Drain and set aside.
- Cook the Ground Beef: Heat a large skillet over medium heat. Add olive oil or butter. Add the ground beef, breaking it into small pieces, and cook until browned, about 5–7 minutes. Season with a pinch of salt and pepper. Remove the beef from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the chopped onion. Cook for 2–3 minutes until softened. Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms are tender, about 5 minutes.
- Make the Sauce: Sprinkle the flour over the mushroom mixture. Stir well to coat evenly and cook for 1–2 minutes to eliminate the raw flour taste. Slowly pour in the beef broth while stirring to avoid lumps. Bring the mixture to a simmer and cook until it thickens, about 3–5 minutes. Stir in the Worcestershire sauce, Dijon mustard, and paprika. Return the ground beef to the skillet and mix well.
- Add the Sour Cream: Lower the heat and gently stir in the sour cream. Make sure the sauce doesn’t boil to prevent curdling. Taste and adjust seasoning with more salt and pepper if needed.
- Combine and Serve: Toss the cooked noodles in the sauce until well coated. Alternatively, serve the sauce over the noodles for a more rustic presentation. Garnish with freshly chopped parsley and serve immediately.