Description
Ground Beef Stroganoff is a quick and comforting twist on the classic Russian dish. Made with tender ground beef, mushrooms, and a creamy sour cream sauce, this easy one-pan dinner delivers rich flavor in under 30 minutes, perfect for a cozy weeknight meal.
Ingredients
Meat and Dairy
- 1 pound ground beef
- ½ cup sour cream
- 1 tablespoon olive oil or butter
Vegetables and Aromatics
- 1 medium onion, diced
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
Pantry Staples and Seasonings
- 1 teaspoon paprika
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 8 oz egg noodles
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the noodles. Bring a large pot of salted water to a boil and cook the egg noodles according to the package directions until al dente. Drain and set aside.
- Brown the ground beef. Heat olive oil or butter in a large skillet over medium heat. Add the ground beef and cook until browned and no longer pink, breaking it up with a spoon. Drain excess fat from the skillet for a leaner dish.
- Sauté aromatics and mushrooms. Add diced onion and sliced mushrooms to the skillet with the beef. Cook and stir for 5 to 6 minutes until the vegetables are softened and fragrant.
- Add garlic and spices. Stir in the minced garlic, paprika, salt, and black pepper, cooking for about 1 minute to release their aromas.
- Incorporate flour. Sprinkle the all-purpose flour evenly over the mixture and cook for 1 minute more, stirring constantly to prevent burning and to start thickening the sauce.
- Add liquids and simmer. Gradually stir in the beef broth, Worcestershire sauce, and Dijon mustard. Bring the mixture to a simmer and cook for 5 to 7 minutes until the sauce thickens to a creamy consistency.
- Finish with sour cream. Reduce heat to low and gently stir in the sour cream until the sauce is smooth and creamy. Avoid boiling to prevent curdling.
- Combine noodles and sauce. Add the cooked egg noodles to the skillet and toss well to coat all the noodles evenly with the stroganoff sauce.
- Garnish and serve. Sprinkle chopped fresh parsley on top for color and freshness. Serve the stroganoff warm and enjoy immediately.
Notes
- Use full-fat sour cream for the best creamy texture and flavor.
- Avoid boiling the sauce after adding sour cream to prevent it from curdling.
- For extra richness, you can add a tablespoon of cream cheese when stirring in the sour cream.
- Substitute Greek yogurt as a lighter alternative to sour cream.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: American / Russian-Inspired
