Description
This Ground Beef Stroganoff recipe is a creamy, comforting dish featuring tender ground beef and egg noodles in a savory sauce with sour cream, onions, and mushrooms. Perfect for a quick weeknight dinner, it combines classic flavors and simple ingredients to deliver a hearty meal the whole family will love.
Ingredients
Scale
Beef Stroganoff Base
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 teaspoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 cup sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
Pasta
- 8 ounces egg noodles
Garnish
- Chopped parsley for garnish
Instructions
- Heat Butter: In a large skillet, heat two tablespoons of butter over medium heat until melted and bubbly.
- Sauté Onion: Add the chopped onion to the skillet and cook, stirring occasionally, for about four minutes or until the onion becomes soft and translucent.
- Add Garlic: Add the minced garlic to the skillet and cook for an additional 30 seconds, stirring constantly to prevent burning.
- Brown Ground Beef: Add one pound of ground beef to the skillet with the onions and garlic. Use a wooden spoon to break up the meat into small crumbles.
- Cook Beef: Cook the ground beef for six to eight minutes, stirring occasionally, until the beef is fully browned and no longer pink.
- Add Flour: Sprinkle two tablespoons of all-purpose flour over the beef mixture and stir well to evenly coat the meat.
- Cook Flour: Allow the flour to cook for about one minute, stirring frequently, to remove the raw taste of the flour.
- Pour Broth: Pour one cup of beef broth into the skillet, stirring continuously to prevent any lumps from forming.
- Add Worcestershire and Mustard: Add one teaspoon of Worcestershire sauce and one tablespoon of Dijon mustard to the skillet. Stir the mixture until all ingredients are well combined.
- Season: Season the mixture with half a teaspoon of salt and a quarter teaspoon of black pepper. Stir again to distribute the seasonings evenly.
- Simmer Sauce: Reduce the heat to low and allow the mixture to simmer for five minutes, stirring occasionally, until the sauce has thickened slightly.
- Cook Noodles: While the beef mixture simmers, bring a large pot of salted water to a boil over high heat.
- Boil Egg Noodles: Add eight ounces of egg noodles to the boiling water and cook according to the package instructions, usually about seven to nine minutes, or until al dente.
- Drain Noodles: Drain the cooked noodles in a colander and set aside.
- Mix Sour Cream: Once the beef mixture has thickened, stir in one cup of sour cream until it is fully incorporated and the sauce is smooth.
- Adjust Seasoning: Taste the sauce and adjust seasoning if necessary by adding more salt or pepper.
- Combine Noodles and Sauce: Add the drained egg noodles to the skillet with the beef and sauce, stirring gently to combine and coat the noodles in the creamy sauce.
- Heat Through: Let the stroganoff cook on low for another two to three minutes, stirring occasionally, to ensure everything is heated through.
- Serve: Remove the skillet from the heat and transfer the ground beef stroganoff to serving plates.
- Garnish: Garnish with freshly chopped parsley before serving.
Notes
- For added flavor, consider adding sliced mushrooms with the onions.
- If sour cream curdles, remove the skillet from heat and stir it in slowly.
- Serve with a side of steamed vegetables or a crisp green salad for a balanced meal.
- Leftovers keep well in the refrigerator for up to 3 days.
- To make this dish gluten free, substitute all-purpose flour with a gluten-free flour blend and use gluten-free noodles.
