Description
A comforting and creamy Ground Beef Stroganoff featuring tender sautéed mushrooms, rich sour cream sauce, and savory seasonings, served over egg noodles for a classic, hearty meal perfect for a family dinner.
Ingredients
Scale
Main Ingredients
- 1 pound lean ground beef
- 1 tablespoon unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces cremini or baby bella mushrooms, sliced
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 cup sour cream
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- 8 ounces egg noodles, cooked according to package instructions
Instructions
- Cook the Beef: Melt the butter in a large skillet over medium heat. Add the ground beef and cook it until browned, breaking it apart as it cooks. Once browned, drain any excess fat from the skillet.
- Add Aromatics: Add the finely chopped onions to the skillet and sauté them until they become translucent, about 4-5 minutes, stirring occasionally to prevent sticking.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
- Sauté Mushrooms: Add the sliced cremini or baby bella mushrooms to the skillet and cook them until they soften and release their moisture, about 5-7 minutes.
- Create the Roux: Sprinkle the all-purpose flour evenly over the mixture in the skillet. Stir well to coat the ingredients and cook for 1-2 minutes to remove the raw flour taste.
- Add Broth and Simmer: Gradually pour in the beef broth while stirring continuously to prevent lumps. Add the Worcestershire sauce, stir to combine, and bring the mixture to a simmer.
- Thicken the Sauce: Let the sauce simmer gently for about 5 minutes, stirring occasionally, until it thickens to a creamy consistency.
- Incorporate Sour Cream: Reduce the heat to low, then stir in the sour cream until the sauce is smooth and creamy. Avoid boiling once the sour cream is added to prevent curdling.
- Season: Season the stroganoff with salt and freshly ground black pepper to taste, adjusting as needed.
- Serve: Spoon the ground beef stroganoff generously over cooked egg noodles.
- Garnish: Sprinkle chopped fresh parsley over the top for a bright, fresh finish before serving.
Notes
- For a richer flavor, use a mix of cremini and shiitake mushrooms.
- To make this dish gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- Use low-fat sour cream for a lighter version.
- Egg noodles should be cooked according to package instructions and drained well before serving.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the microwave.
