Weeknight Ground Beef Stroganoff
This one-pan wonder transforms humble ground beef into a luxurious and satisfying meal in under 30 minutes. A symphony of savory, creamy, and tangy notes, this stroganoff features rich, browned beef and earthy mushrooms enveloped in a silky, sour cream-kissed sauce served over tender egg noodles.
Equipment
- Large skillet or Dutch oven
- Large pot
- Colander
- Chef's knife
- Cutting board
- Wooden spoon or spatula
- Whisk
- Measuring cups
- Measuring spoons
Ingredients
- 1 tbsp olive oil
- 2 tbsp unsalted butter, divided
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 2 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- ½ tsp salt, or to taste
- ¼ tsp freshly ground black pepper, or to taste
- 2 tbsp fresh parsley, chopped, for garnish
Instructions
- Cook the Noodles: Bring a large pot of salted water to a boil. Add egg noodles and cook according to package directions until al dente. Drain and set aside, tossing with 1 tablespoon of butter to prevent sticking.
- Brown Beef & Aromatics: While noodles cook, heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add ground beef, break it apart, and cook until deeply browned. Drain excess grease. Add the chopped onion and sliced mushrooms, cooking for 5-7 minutes until onions are soft and mushrooms have browned. Stir in the minced garlic and cook for 1 more minute until fragrant.
- Make the Roux: Sprinkle the flour over the beef mixture. Stir constantly and cook for 60-90 seconds to toast the raw flour taste away.
- Build the Sauce: Slowly pour in the beef broth while stirring continuously to create a smooth sauce. Stir in the Worcestershire sauce and Dijon mustard. Bring to a simmer and cook for 3-5 minutes, allowing the sauce to thicken.
- Add Sour Cream: Remove the skillet from the heat completely and let it cool for a minute. Stir in the sour cream until fully incorporated and the sauce is smooth and creamy. This off-heat method prevents curdling.
- Combine and Serve: Season the sauce with salt and pepper to taste. Add the cooked egg noodles to the skillet and toss to coat, or serve the stroganoff sauce over a bed of noodles. Garnish generously with fresh parsley and serve immediately.
Notes
Key Tips for Success:
- Do Not Curdle the Cream: Always remove the pan from the heat for a minute before stirring in the room-temperature sour cream. This is the secret to a silky sauce.
- Brown the Beef Properly: Don't just cook it until it's grey. Achieving a deep brown crust on the meat builds a massive flavor foundation.
- Thicken the Sauce: If the sauce seems thin, ensure you've cooked the flour for at least a minute and allowed the sauce to simmer for 3-5 minutes to activate the thickener. Variations & Substitutions:
- Protein: Ground turkey, ground chicken, or a plant-based ground 'meat' can be used instead of beef.
- Creaminess: Full-fat Greek yogurt is the best substitute for sour cream. Add it off the heat as well.
- Serving: Delicious over mashed potatoes, rice, or zucchini noodles for a low-carb option.
- Flavor Boosts: For a deeper flavor, deglaze the pan with a splash of brandy or dry white wine after cooking the aromatics. You can also add 1 tsp of smoked paprika or a pinch of dried thyme along with the flour.
- Do Not Curdle the Cream: Always remove the pan from the heat for a minute before stirring in the room-temperature sour cream. This is the secret to a silky sauce.
- Brown the Beef Properly: Don't just cook it until it's grey. Achieving a deep brown crust on the meat builds a massive flavor foundation.
- Thicken the Sauce: If the sauce seems thin, ensure you've cooked the flour for at least a minute and allowed the sauce to simmer for 3-5 minutes to activate the thickener. Variations & Substitutions:
- Protein: Ground turkey, ground chicken, or a plant-based ground 'meat' can be used instead of beef.
- Creaminess: Full-fat Greek yogurt is the best substitute for sour cream. Add it off the heat as well.
- Serving: Delicious over mashed potatoes, rice, or zucchini noodles for a low-carb option.
- Flavor Boosts: For a deeper flavor, deglaze the pan with a splash of brandy or dry white wine after cooking the aromatics. You can also add 1 tsp of smoked paprika or a pinch of dried thyme along with the flour.