Why Make This Recipe
Creamy Beef Stroganoff is a comforting and satisfying dish that brings warmth to any dinner table. It’s easy to prepare and perfect for family meals or cozy gatherings. With its rich flavors and creamy texture, it’s a recipe that everyone will love. Plus, you can whip it up in a relatively short time, making it ideal for busy weeknights.
How to Make Creamy Beef Stroganoff
Ingredients
- 1 pound ground beef (provides protein and flavor)
- 1 medium onion, diced (adds sweetness and depth)
- 2 cloves garlic, minced (brings aroma and taste)
- 8 ounces mushrooms, sliced (adds earthiness and texture)
- 1 teaspoon salt (enhances flavors)
- 1/2 teaspoon black pepper (adds spice)
- 1 teaspoon paprika (adds color and smokiness)
- 1 tablespoon Worcestershire sauce (adds savory depth)
- 1 cup beef broth (provides moisture and richness)
- 1 cup sour cream (makes the sauce creamy and tangy)
- 2 tablespoons all-purpose flour (helps thicken the sauce)
- 8 ounces egg noodles (perfect base for the dish)
- 2 tablespoons olive oil (used for sautéing)
- Fresh parsley, chopped (for garnish)
Directions
- Prepare all ingredients by dicing the onion, mincing the garlic, and slicing the mushrooms.
- In a large skillet, heat olive oil over medium heat. Sauté the diced onion for 3-4 minutes until translucent, then add minced garlic and cook for 1 minute.
- Increase heat to medium-high and add ground beef. Cook until browned, about 5-7 minutes, breaking it apart with a spatula.
- Stir in sliced mushrooms, salt, black pepper, paprika, and Worcestershire sauce. Cook for another 5 minutes until mushrooms are tender.
- Sprinkle flour over the mixture and stir well. Gradually add beef broth while stirring constantly for about 2-3 minutes until thickened.
- Reduce heat to low and stir in sour cream until fully incorporated. Simmer for about 5 minutes, stirring occasionally.
- Cook egg noodles according to package instructions, drain, and serve beef stroganoff over noodles. Garnish with parsley.
How to Serve Creamy Beef Stroganoff
Serve this creamy beef stroganoff hot over a bed of egg noodles. A sprinkle of fresh parsley on top adds a nice touch and brings vibrant color to the dish. Pair it with a side salad or steamed vegetables for a complete meal.
How to Store Creamy Beef Stroganoff
To store leftover beef stroganoff, let it cool completely and transfer to an airtight container. It will keep in the refrigerator for 3-4 days. To reheat, simply warm it on the stove or in the microwave. You might want to add a little water or broth to loosen the sauce when reheating.
Tips to Make Creamy Beef Stroganoff
- Use lean ground beef for a healthier option.
- Feel free to add more vegetables, like bell peppers or peas, for extra nutrition and flavor.
- For a richer taste, you can substitute some of the beef broth with red wine.
- If you want a lower-fat option, use Greek yogurt instead of sour cream.
Variation
For a lighter version, you can replace the sour cream with Greek yogurt. Additionally, consider using chicken or turkey instead of beef for a different protein choice.
FAQs
Can I use a different type of noodle?
Yes, you can use any type of pasta you like, such as wide noodles or even gluten-free options.
Can I make this recipe ahead of time?
Yes, you can prepare the beef stroganoff in advance and reheat it when you’re ready to serve. Just be sure to store it properly in the fridge.
Can I freeze Creamy Beef Stroganoff?
Yes, you can freeze it! Place it in an airtight container and it will last for about 2-3 months. Thaw in the refrigerator before reheating.
Creamy Beef Stroganoff
Ingredients
Main Ingredients
- 1 pound ground beef provides protein and flavor
- 1 medium onion, diced adds sweetness and depth
- 2 cloves garlic, minced brings aroma and taste
- 8 ounces mushrooms, sliced adds earthiness and texture
- 1 teaspoon salt enhances flavors
- 1/2 teaspoon black pepper adds spice
- 1 teaspoon paprika adds color and smokiness
- 1 tablespoon Worcestershire sauce adds savory depth
- 1 cup beef broth provides moisture and richness
- 1 cup sour cream makes the sauce creamy and tangy
- 2 tablespoons all-purpose flour helps thicken the sauce
- 8 ounces egg noodles perfect base for the dish
- 2 tablespoons olive oil used for sautéing
- to taste fresh parsley, chopped for garnish
Instructions
Preparation
- Prepare all ingredients by dicing the onion, mincing the garlic, and slicing the mushrooms.
Cooking
- In a large skillet, heat olive oil over medium heat. Sauté the diced onion for 3-4 minutes until translucent, then add minced garlic and cook for 1 minute.
- Increase heat to medium-high and add ground beef. Cook until browned, about 5-7 minutes, breaking it apart with a spatula.
- Stir in sliced mushrooms, salt, black pepper, paprika, and Worcestershire sauce. Cook for another 5 minutes until mushrooms are tender.
- Sprinkle flour over the mixture and stir well. Gradually add beef broth while stirring constantly for about 2-3 minutes until thickened.
- Reduce heat to low and stir in sour cream until fully incorporated. Simmer for about 5 minutes, stirring occasionally.
- Cook egg noodles according to package instructions, drain, and serve beef stroganoff over noodles. Garnish with parsley.
