Ground Beef Stroganoff
A creamy and savory dish that combines tender ground beef with earthy mushrooms and tangy sour cream, perfect for a comforting meal.
Ingredients
Main Ingredients
- 1 pound ground beef Lean beef is preferred for a healthier dish.
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced Button or cremini mushrooms work well.
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flour Cornstarch can be used for gluten-free.
- 2 cups beef broth Can substitute with vegetable broth for a vegetarian option.
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 cup sour cream Substitute with Greek yogurt or cashew cream for a lighter option.
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- 12 ounces egg noodles (or pasta of your choice) Whole grain or gluten-free noodles can be used.
Instructions
Cooking the Noodles
- Bring a large pot of salted water to boil. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside.
Sautéing the Vegetables
- In a large skillet over medium heat, add the olive oil. Once hot, stir in the chopped onion and minced garlic. Sauté for about 2-3 minutes until the onion becomes translucent and fragrant.
Browning the Ground Beef
- Add the ground beef to the skillet. Use a spatula to break it apart as it cooks. Continue cooking until the meat is browned and cooked through, about 5-7 minutes. Drain any excess fat.
Adding the Mushrooms
- Stir in the sliced mushrooms and cook for another 5 minutes, allowing them to release their moisture and soften.
Creating the Sauce
- Sprinkle the flour over the beef and mushroom mixture. Stir well to combine, coating everything evenly. Gradually pour in the beef broth while stirring to avoid lumps. Add the Worcestershire sauce and Dijon mustard, mixing thoroughly.
Simmering and Thickening
- Bring the mixture to a gentle simmer. Allow it to cook for about 5-10 minutes until the sauce thickens. Be sure to stir occasionally.
Incorporating the Sour Cream
- Remove the skillet from heat. Stir in the sour cream until fully combined and creamy. Taste the stroganoff and season with salt and pepper as needed.
Serving
- Gently toss the cooked egg noodles into the stroganoff sauce. Ensure the noodles are well-coated. Serve immediately, garnished with chopped fresh parsley.
Notes
To store, let it cool completely before transferring to an airtight container. Lasts in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat by thawing overnight and warming in a skillet with a splash of beef broth or water if needed.