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Easy Ground Beef Stroganoff Recipe

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4.1 from 15 reviews

This Easy Ground Beef Stroganoff recipe combines tender ground beef, sautéed mushrooms, and a creamy mushroom sauce served over wide egg noodles. Ready in just 30 minutes, it’s a comforting and hearty dish perfect for a weeknight dinner, topped with fresh parsley for a burst of color and flavor.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Pasta

  • 12 ounces wide egg noodles (cooked per package directions)

Beef and Vegetables

  • 1 pound lean ground beef
  • 1 medium onion (diced)
  • 12 ounces baby bella mushrooms (sliced)
  • 4-5 cloves garlic (minced)

Sauce

  • 3 tablespoons unsalted butter
  • 3 tablespoons all purpose flour
  • 2 cups low sodium beef broth (divided)
  • 10.5 ounces cream of mushroom soup
  • ½ cup sour cream
  • 1 ½ tablespoons Worcestershire sauce
  • Salt and pepper (to taste)

Garnish

  • Fresh chopped parsley (optional)

Instructions

  1. Cook the noodles: Bring a large pot of water to a boil and cook the egg noodles according to package instructions until just al dente. Drain the noodles in a colander and transfer them to a bowl for later use.
  2. Brown the beef: While the noodles are cooking, heat a large skillet over medium-high heat and add the ground beef. Cook for about 5 minutes, breaking it into fine pieces with a spatula, until no longer pink. Drain any excess grease and transfer the browned beef to a bowl.
  3. Sauté onions and mushrooms: In the same skillet, melt the butter over medium-high heat. Add the diced onions and sliced mushrooms and sauté for 4-6 minutes until the onions are translucent and softened.
  4. Add garlic: Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
  5. Make the roux: Sprinkle the flour evenly over the vegetables and stir continuously for 1-2 minutes, making sure not to burn the flour. This will help thicken the sauce later.
  6. Add broth: Gradually pour in the beef broth, stirring continuously and scraping the browned bits off the bottom of the skillet with a wooden spoon to incorporate all the flavors.
  7. Incorporate cream of mushroom soup: Stir in the cream of mushroom soup and let the sauce cook for about 5 minutes until it thickens to a creamy consistency.
  8. Finish the sauce: Remove the skillet from the heat and stir in the sour cream, Worcestershire sauce, and season with salt and pepper to taste.
  9. Combine all components: Add the browned ground beef and the cooked egg noodles back into the skillet. Stir gently to coat everything evenly with the sauce.
  10. Garnish and serve: Garnish with fresh chopped parsley if desired and serve hot, ideally with a side of crusty bread to soak up the delicious sauce.

Notes

  • Use wide egg noodles for an authentic stroganoff texture.
  • Lean ground beef keeps the dish less greasy while still flavorful.
  • To keep the sauce creamy, avoid boiling after adding sour cream to prevent curdling.
  • Fresh parsley adds a nice fresh touch but is optional.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • For a lower sodium option, use reduced-sodium beef broth and cream of mushroom soup.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://iamstarved.com/easy-ground-beef-stroganoff-recipe/