Ground Beef Stroganoff

Be the first to rate this recipe!

This ground beef stroganoff swaps pricey steak for browned ground beef and builds a creamy sour cream sauce right in the skillet. It comes together in about 40 minutes and feeds the family for the price of a pound of beef and a bag of noodles.

Prep Time15

Cook Time25

Course: Main Course

Cuisine: American

Servings:

Calories: 414kcal

Author: RecipeTeacher

Ingredients

1 pound lean ground beef 90/10 or leaner
12 ounces egg noodles
2 tablespoons unsalted butter divided
8 ounces cremini mushrooms sliced
1 small yellow onion finely diced
3 cloves garlic minced
3 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
½ teaspoon dried thyme
½ teaspoon kosher salt
¼ teaspoon black pepper
2 cups low-sodium beef broth
¼ to ½ cup sour cream room temperature
2 tablespoons chopped fresh parsley for garnish (optional)

Instructions

Bring a large pot of salted water to a boil and cook the egg noodles to al dente. Drain, then toss with a little oil or butter so they don't stick. Set aside.
Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the mushrooms and cook 7 to 10 minutes, stirring occasionally, until browned and their moisture has cooked off. Transfer to a plate.
Reduce heat to medium and melt the remaining tablespoon of butter. Add the onion and cook 4 to 5 minutes until softened. Stir in the garlic for 30 seconds. Add the ground beef and cook, breaking it into crumbles, until browned, about 6 to 8 minutes. Drain excess grease if needed.
Sprinkle the flour over the beef and stir constantly for 1 minute. Add the Worcestershire, Dijon, thyme, salt, and pepper. Pour in the broth about a half cup at a time, stirring well after each addition. Bring to a gentle simmer and cook 5 to 10 minutes, until thickened.
Return the mushrooms to the skillet. Reduce heat to low and stir in the sour cream until smooth and creamy.
Spoon the stroganoff over the cooked noodles and garnish with parsley if desired.

Video

Notes

Sour cream amount: A half cup keeps it classic and rich. A quarter cup gives a lighter, less tangy sauce. Start low and add to taste.
Keep the sauce smooth: Room-temperature sour cream stirred in over low heat is the key to a creamy sauce that doesn't break.
Toss the noodles: A little oil on the drained noodles keeps them from sticking while the sauce finishes.
Beef: 90/10 or leaner keeps the sauce from turning greasy and stays tender when you don't overcook it.
Mushrooms: Optional. Cook the onion a bit longer or add extra Worcestershire if you leave them out.
Storage: Fridge up to 3 days. Reheat gently with a splash of broth or milk. Freezing isn't recommended once the sour cream is in.

Nutrition