Ground Beef Stroganoff Recipe
Introduction
Ground Beef Stroganoff is a hearty and comforting dish combining tender beef, mushrooms, and creamy sour cream sauce. It’s a simple twist on the classic recipe that’s perfect for weeknight dinners. This one-pot meal brings rich flavors together quickly and easily.
Ingredients
- 2 Tablespoons butter
- 8 oz mushrooms, thinly sliced (baby bella or white button)
- 1 pound ground beef
- 1 onion, finely diced
- 3 cloves garlic, minced
- 1 Tablespoon Worcestershire sauce
- 3 Tablespoons all-purpose flour
- 4 cups beef broth
- 10 oz egg noodles, uncooked
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 cup sour cream
Instructions
- Step 1: In a large skillet, melt the butter over medium heat and cook the sliced mushrooms for 4-5 minutes until browned and softened. Remove the mushrooms from the pan and keep them warm.
- Step 2: Add the ground beef and diced onion to the same pan. Break up the beef with a spoon and cook for 4-5 minutes until browned and cooked through. Stir in the minced garlic and cook for an additional minute.
- Step 3: Mix the Worcestershire sauce into the cooked beef mixture.
- Step 4: Sprinkle the flour over the beef mixture and stir well until the flour is fully absorbed and no white spots remain.
- Step 5: Pour in the beef broth, add the uncooked egg noodles, then season with salt and black pepper. Bring the mixture to a boil, cover, and reduce the heat to a simmer. Cook for about 10 minutes, or until the noodles are tender and cooked through.
- Step 6: Remove the pan from heat, then gently stir in the cooked mushrooms and sour cream. Taste and adjust seasoning with additional salt and pepper if needed before serving.
Tips & Variations
- For extra richness, add a splash of heavy cream along with the sour cream at the end.
- Use ground turkey or chicken for a lighter version without sacrificing flavor.
- If you prefer, substitute the egg noodles with wide pasta ribbons or even mashed potatoes for a different texture.
- Fresh parsley or chives sprinkled on top adds a bright finish.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the sauce has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the stroganoff up to the end of cooking, then let it cool before refrigerating. Reheat carefully and stir in sour cream just before serving for the best texture.
What if I don’t have Worcestershire sauce?
If you don’t have Worcestershire sauce, you can substitute with a mix of soy sauce and a little balsamic vinegar to mimic its tangy, savory flavor.
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Ground Beef Stroganoff Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Ground Beef Stroganoff is a comforting and hearty dish featuring tender ground beef, sautéed mushrooms, and egg noodles all tossed in a creamy sour cream sauce. This easy skillet recipe combines savory flavors and simple ingredients to create a classic meal perfect for weeknight dinners.
Ingredients
Main Ingredients
- 2 Tablespoons butter
- 8 oz mushrooms, thinly sliced (baby bella or white button)
- 1 pound ground beef
- 1 onion, finely diced
- 3 cloves garlic, minced
- 1 Tablespoon Worcestershire sauce
- 3 Tablespoons all-purpose flour
- 4 cups beef broth
- 10 oz egg noodles, uncooked
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 cup sour cream
Instructions
- Cook Mushrooms: In a large skillet, melt the butter over medium heat. Add the sliced mushrooms and sauté for 4-5 minutes until they are browned and have released their moisture. Remove the mushrooms from the skillet and keep them warm.
- Cook Beef and Onions: Add the ground beef and diced onions to the same skillet. Break up the beef with a spoon and cook for 4-5 minutes until fully browned and cooked through. Add the minced garlic and cook for an additional 1 minute, stirring frequently.
- Add Worcestershire Sauce: Stir in the Worcestershire sauce to infuse the beef mixture with savory flavor.
- Incorporate Flour: Sprinkle the all-purpose flour over the beef mixture and stir well until the flour is fully absorbed and no white spots remain, which will help thicken the sauce.
- Add Broth and Noodles: Pour in the beef broth, then add the uncooked egg noodles. Season with salt and black pepper. Bring the mixture to a boil, then cover the skillet and reduce the heat to a simmer. Let it cook for about 10 minutes, or until the noodles are tender and have absorbed some of the flavors.
- Finish the Stroganoff: Remove the skillet from the heat. Stir in the cooked mushrooms and sour cream until everything is evenly combined. Taste and adjust seasoning with additional salt and pepper if necessary. Serve warm.
Notes
- For extra flavor, consider adding a splash of white wine before adding the broth.
- If sour cream is not available, Greek yogurt can be a substitute, but add it off the heat to prevent curdling.
- You can use any type of mushrooms you prefer; cremini or shiitake will add more depth to the dish.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a healthier twist, use lean ground beef or ground turkey and whole wheat egg noodles.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: Ground beef stroganoff, creamy beef recipe, mushroom stroganoff, weeknight dinner, egg noodle stroganoff
