AuthorNorma OlyaDifficultyBeginnerEasy weeknight dinner recipe! Ground Beef Stroganoff cooks in just 30 minutes and who doesn’t love a comforting, creamy pasta dish?!
Cook egg noodles according to package instructions. Strain and set aside.
Heat butter over medium heat in a large skillet.
Add diced onion and sliced mushrooms. Cook, stirring frequently, until onions are translucent and mushrooms have softened, about 7 minutes.
Add garlic and cook, stirring, until just fragrant, about 30 seconds. Remove to a bowl and set aside.
Raise the heat to medium-high and heat the olive oil in the same skillet.
Add ground beef and cook, breaking up the meat, until it's cooked through, about 7 minutes. Drain and return to skillet.
Add 1 cup beef broth, worcestershire sauce, dijon mustard, and salt and pepper to skillet.
Add mushroom mixture to skillet and stir to combine.
In a small bowl, whisk together flour and remaining ½ cup beef broth until no limps remain. Stir into the skillet and cook for about 1 minute, until the sauce has thickened considerably.
Place sour cream in another small bowl. Stir in about ¼ cup of the hot sauce mixture to temper your sour cream so it won't curdle.
Stir sour cream into the skillet until incorporated.
Combine cooked egg noodles and sauce in a large dish. Sprinkle with fresh parsley before serving.
Ingredients
Directions
Cook egg noodles according to package instructions. Strain and set aside.
Heat butter over medium heat in a large skillet.
Add diced onion and sliced mushrooms. Cook, stirring frequently, until onions are translucent and mushrooms have softened, about 7 minutes.
Add garlic and cook, stirring, until just fragrant, about 30 seconds. Remove to a bowl and set aside.
Raise the heat to medium-high and heat the olive oil in the same skillet.
Add ground beef and cook, breaking up the meat, until it's cooked through, about 7 minutes. Drain and return to skillet.
Add 1 cup beef broth, worcestershire sauce, dijon mustard, and salt and pepper to skillet.
Add mushroom mixture to skillet and stir to combine.
In a small bowl, whisk together flour and remaining ½ cup beef broth until no limps remain. Stir into the skillet and cook for about 1 minute, until the sauce has thickened considerably.
Place sour cream in another small bowl. Stir in about ¼ cup of the hot sauce mixture to temper your sour cream so it won't curdle.
Stir sour cream into the skillet until incorporated.
Combine cooked egg noodles and sauce in a large dish. Sprinkle with fresh parsley before serving.
