Quick Ground Beef Stroganoff
This Quick Ground Beef Stroganoff recipe is a comforting and satisfying weeknight meal. It features browned ground beef in a creamy sour cream sauce, served over tender egg noodles, and is ready in under an hour.
Equipment
- Large skillet or Dutch oven
- Large pot
- Colander or strainer
- Whisk
- Measuring cups and spoons
- Cutting board
- Knife
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 ounces sliced mushrooms
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- ½ cup sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- Salt to taste
- Pepper to taste
- 1 pound egg noodles
- Optional: chopped fresh parsley for garnish
Instructions
- Cook the egg noodles according to package directions. Drain and set aside.
- In a large skillet or Dutch oven, brown the ground beef over medium-high heat. Drain off any excess grease.
- Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
- Stir in the sliced mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.
- Melt the butter in the skillet with the beef and vegetables.
- Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
- Gradually whisk in the beef broth, making sure to smooth out any lumps.
- Bring the mixture to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly.
- Reduce the heat to low and stir in the sour cream, Dijon mustard, and Worcestershire sauce. Season with salt and pepper to taste. Be careful not to boil the sauce after adding the sour cream, as it may curdle.
- Add the cooked egg noodles to the skillet and stir to combine with the sauce.
- Heat through, stirring occasionally, until everything is warmed.
- Garnish with chopped fresh parsley, if desired.
- Serve immediately and enjoy your comforting Ground Beef Stroganoff!
Notes
To prevent sour cream from curdling, ensure the sauce isn't too hot when adding it. Reduce heat or remove from heat before stirring in sour cream. If the sauce is too thin, whisk together 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir into simmering sauce. Cook for a minute or two until thickened. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Freeze for up to 2-3 months, but texture may change upon thawing. Substitute ground turkey or chicken for a lighter version. Add vegetables like spinach, peas, or green beans for extra nutrients.