Description
A comforting and creamy Ground Beef Stroganoff recipe that comes together in just 30 minutes. This dish combines lean ground beef, sautéed mushrooms, onions, and a rich sour cream sauce, served over tender egg noodles, making it perfect for a quick and satisfying weeknight dinner.
Ingredients
Scale
Protein and Dairy
- 1 pound lean ground beef
- 1 tablespoon unsalted butter
- 1/2 cup sour cream
Vegetables and Aromatics
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces cremini or baby bella mushrooms, sliced
Other Ingredients
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef broth
- 1 tablespoon Worcestershire sauce
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- 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 with a spoon. Drain any excess fat from the skillet to keep the dish lean.
- Add Aromatics: To the browned beef, add finely chopped onions. Sauté until the onions become translucent, about 4 to 5 minutes, stirring occasionally to prevent burning.
- Stir in Garlic: Add the minced garlic to the skillet and cook for 30 seconds until fragrant, being careful not to burn it.
- Sauté Mushrooms: Add the sliced cremini mushrooms to the beef mixture and cook until they have softened and released their moisture, about 5 to 7 minutes.
- Create the Roux: Sprinkle the all-purpose flour evenly over the beef and mushroom mixture. Stir well and cook for 1 to 2 minutes to eliminate the raw flour taste and begin thickening the sauce.
- Add Broth and Simmer: Gradually pour in the beef broth while stirring constantly to prevent lumps. Stir in the Worcestershire sauce. Bring the mixture to a gentle simmer and allow it to cook for about 5 minutes until the sauce thickens.
- Incorporate Sour Cream: Reduce the heat to low. Stir in the sour cream gently until the sauce is smooth and creamy. Avoid boiling after adding sour cream to prevent curdling.
- Season: Season the stroganoff with salt and freshly ground black pepper to taste.
- Serve: Serve the hot beef stroganoff generously over cooked egg noodles.
- Garnish: Sprinkle freshly chopped parsley on top for a fresh, vibrant finish.
Notes
- Use lean ground beef to reduce excess grease for a healthier dish.
- Do not boil the sauce after adding sour cream to prevent curdling.
- Feel free to substitute sour cream with Greek yogurt for a healthier alternative, though it may slightly change the flavor.
- Egg noodles can be swapped for fettuccine or any pasta of your choice.
- Leftovers store well in the refrigerator for up to 3 days.
