Description
A comforting and hearty Ground Beef Stroganoff recipe that combines tender ground beef with sautéed mushrooms and onions in a creamy sour cream sauce, served over egg noodles. Ready in just 30 minutes, this classic dish is perfect for a cozy 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
- 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
- Fresh parsley, chopped (for garnish)
Pasta
- 8 ounces egg noodles, cooked according to package instructions
Instructions
- Cook the Beef: Melt butter in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks, then drain any excess fat.
- 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 another 30 seconds, allowing the flavors to develop.
- Sauté Mushrooms: Add the sliced mushrooms to the skillet and cook until they are softened and have released their moisture, approximately 5-7 minutes.
- Create the Roux: Sprinkle the all-purpose flour evenly over the beef and mushroom mixture. Stir thoroughly to coat and cook the flour for 1-2 minutes to eliminate the raw taste and create a roux that will thicken the sauce.
- Add Broth and Simmer: Slowly pour in the beef broth while stirring constantly to avoid lumps. Add the Worcestershire sauce and bring the mixture to a gentle simmer. Allow it to simmer for about 5 minutes until the sauce thickens slightly.
- Incorporate Sour Cream: Reduce the heat to low and stir in the sour cream until the sauce is smooth and creamy. Be careful not to bring the sauce to a boil after adding sour cream to prevent curdling.
- Season: Taste and season with salt and freshly ground black pepper according to your preference.
- Serve: Spoon the stroganoff sauce over cooked egg noodles. Garnish with freshly chopped parsley for a burst of color and freshness.
Notes
- Do not boil the sauce after adding sour cream to avoid curdling.
- Use lean ground beef to reduce excess fat and improve texture.
- You can substitute sour cream with Greek yogurt for a lighter option.
- Fresh parsley adds a bright flavor and pleasing garnish but can be omitted if unavailable.
- Cook egg noodles according to the package instructions just before serving for the best texture.
