Creamy Ground Beef Stroganoff
A comforting dish made with tender ground beef, savory mushrooms, and a creamy sauce, perfect for weeknights and special gatherings.
Ingredients
Main Ingredients
- 1 lb ground beef (80/20 for best flavor and juiciness) Higher-fat meat keeps it juicy.
- 1 medium yellow onion, finely chopped Adds sweetness and depth of flavor.
- 2 cloves garlic, minced Enhances flavor.
- 8 oz white or cremini mushrooms, sliced Mushrooms absorb flavors well.
- 2 tbsp all-purpose flour Thickening agent for the sauce.
- 2 cups beef broth (low-sodium recommended) Controls saltiness of the dish.
- 2 tsp Worcestershire sauce
- 1 tsp Dijon mustard (optional) Adds tanginess.
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
- 1 cup sour cream (full-fat; Greek yogurt can be substituted) Provides creaminess.
- 8 oz wide egg noodles Main carbohydrate of the dish.
- 2 tbsp unsalted butter For sautéing.
- 2 tbsp fresh parsley, chopped For garnish.
- 1/2 tsp paprika (optional) Adds color and slight flavor.
- 1/4 cup heavy cream (optional) For extra richness.
- 1/2 cup frozen peas (optional) For added nutrition.
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until just tender, about 7-8 minutes. Drain and set aside.
Cooking
- In a large skillet, melt the butter over medium-high heat. Add the ground beef, breaking it apart with a spoon. Cook until browned, about 5-6 minutes.
- Push the beef to one side of the skillet. Add the chopped onion and sliced mushrooms to the other side. Sauté until the onion is soft and mushrooms are golden brown, about 4-5 minutes.
- Add the minced garlic to the skillet and cook for 30 seconds until fragrant.
- Sprinkle flour over the mixture, stirring to coat. Cook for an additional minute.
- Gradually pour in the beef broth, stirring constantly to avoid lumps. Add Worcestershire sauce, Dijon mustard (if using), salt, and pepper. Bring to a simmer for 3-4 minutes until sauce thickens.
- In a separate bowl, whisk sour cream with a ladle of hot sauce from the skillet to temper it. Then lower the skillet heat and gently stir in the sour cream mixture. Simmer for 2-3 minutes until smooth.
- Fold in the cooked noodles, coating them with the sauce. Add peas if using, and heat through for another 1-2 minutes.
- Serve hot, sprinkled with fresh parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, adding broth or water as needed.