Ground Beef Stroganoff

AuthorNorma OlyaDifficultyBeginner

Easy weeknight dinner recipe! Ground Beef Stroganoff cooks in just 30 minutes and who doesn’t love a comforting, creamy pasta dish?!

Yields1 Serving
Prep Time10 minsCook Time20 minsTotal Time30 mins
INGREDIENTS
 1 (12 ounce) package egg noodles
 1 tbsp butter
 1 small white onion, diced
 8 oz white mushrooms, sliced
 4 cloves garlic, minced
 2 tsp olive oil
 1 pound lean ground beef
 1 ½ cups low sodium beef broth, divided
 1 tbsp worcestershire
 ½ tsp dijon mustard
 ½ tsp salt
 ¼ tsp black pepper
 ¼ cup flour
 1 cup sour cream
 fresh parsley, for serving
INSTRUCTIONS
1

Cook egg noodles according to package instructions. Strain and set aside.

2

Heat butter over medium heat in a large skillet.

3

Add diced onion and sliced mushrooms. Cook, stirring frequently, until onions are translucent and mushrooms have softened, about 7 minutes.

4

Add garlic and cook, stirring, until just fragrant, about 30 seconds. Remove to a bowl and set aside.

5

Raise the heat to medium-high and heat the olive oil in the same skillet.

6

Add ground beef and cook, breaking up the meat, until it's cooked through, about 7 minutes. Drain and return to skillet.

7

Add 1 cup beef broth, worcestershire sauce, dijon mustard, and salt and pepper to skillet.

8

Add mushroom mixture to skillet and stir to combine.

9

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.

10

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.

11

Stir sour cream into the skillet until incorporated.

12

Combine cooked egg noodles and sauce in a large dish. Sprinkle with fresh parsley before serving.

Ingredients

INGREDIENTS
 1 (12 ounce) package egg noodles
 1 tbsp butter
 1 small white onion, diced
 8 oz white mushrooms, sliced
 4 cloves garlic, minced
 2 tsp olive oil
 1 pound lean ground beef
 1 ½ cups low sodium beef broth, divided
 1 tbsp worcestershire
 ½ tsp dijon mustard
 ½ tsp salt
 ¼ tsp black pepper
 ¼ cup flour
 1 cup sour cream
 fresh parsley, for serving

Directions

INSTRUCTIONS
1

Cook egg noodles according to package instructions. Strain and set aside.

2

Heat butter over medium heat in a large skillet.

3

Add diced onion and sliced mushrooms. Cook, stirring frequently, until onions are translucent and mushrooms have softened, about 7 minutes.

4

Add garlic and cook, stirring, until just fragrant, about 30 seconds. Remove to a bowl and set aside.

5

Raise the heat to medium-high and heat the olive oil in the same skillet.

6

Add ground beef and cook, breaking up the meat, until it's cooked through, about 7 minutes. Drain and return to skillet.

7

Add 1 cup beef broth, worcestershire sauce, dijon mustard, and salt and pepper to skillet.

8

Add mushroom mixture to skillet and stir to combine.

9

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.

10

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.

11

Stir sour cream into the skillet until incorporated.

12

Combine cooked egg noodles and sauce in a large dish. Sprinkle with fresh parsley before serving.

Ground Beef Stroganoff

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