Description
Creamy, comforting ground beef stroganoff made with tender mushrooms, savory beef, and egg noodles in a rich sour cream sauce. This classic American dish is perfect for a hearty weeknight dinner that comes together quickly on the stovetop.
Ingredients
Beef and Vegetables
- 1 lb ground beef
- 1 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 8 oz mushrooms, sliced
Sauce
- 2 tbsp flour
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- ½ tsp salt
- ½ tsp black pepper
- ¾ cup sour cream
Pasta and Garnish
- 8 oz egg noodles
- Fresh parsley for garnish
Instructions
- Cook the Noodles: Prepare the egg noodles according to the package directions until al dente. Drain and set aside.
- Brown the Beef: In a large skillet, heat olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain any excess grease.
- Sauté Vegetables: Add diced onion, minced garlic, and sliced mushrooms to the skillet with the beef. Cook until the vegetables are softened and the mushrooms have released their moisture, about 5-7 minutes.
- Make the Roux: Sprinkle the flour over the beef and vegetable mixture. Stir well to combine and cook for about 1 minute to eliminate the raw flour taste.
- Add Liquids and Seasoning: Gradually pour in the beef broth while stirring to avoid lumps. Add Worcestershire sauce, Dijon mustard, salt, and black pepper. Stir to combine.
- Simmer the Sauce: Reduce heat to medium-low and let the sauce simmer until thickened, about 5-10 minutes, stirring occasionally to prevent sticking.
- Incorporate Sour Cream: Remove the skillet from heat and stir in the sour cream gently until the sauce is creamy and smooth. Do not boil after adding sour cream to prevent curdling.
- Combine and Serve: Toss the cooked egg noodles with the stroganoff sauce until evenly coated. Garnish with freshly chopped parsley before serving.
Notes
- Do not boil the stroganoff after adding sour cream to prevent curdling.
- Greek yogurt can be substituted for sour cream for a tangier flavor and lighter texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
