Easy Ground Beef Stroganoff
This easy ground beef stroganoff is a weeknight dinner hero. It comes together quickly and makes a fantastic meal the entire family will enjoy.
Servings 4
Calories 665kcal
Ingredients
- 1 pound Ground Beef we use ground chuck for flavor - substitute ground round or sirloin if desired
- 1 teaspoon Salt plus extra for the pasta water and to season the finished sauce (if needed)
- 1 tablespoon Oil use neutral (flavorless) oil with a high smoke point
- 2 tablespoons Butter
- 8 ounces Mushrooms sliced (do not slice them too thin so they hold up to the cooking time)
- 1 medium Onion sliced (do not slice them too thin so they hold up to the cooking time)
- 2 tablespoons Flour
- 2-3 Garlic Cloves minced
- ¼ teaspoon Black Pepper
- 2 cups Beef Broth
- ½ tablespoon Worcestershire Sauce
- ¼ cup Sour Cream
- 8 ounces Egg Noodles cooked to package directions and drained
- Fresh Chopped Parsley for garnish optional
Instructions
- Season the ground beef with salt.
- Heat the oil in a large, deep skillet or pot over medium-high heat. When the oil is hot add the ground beef and arrange in one layer. Cook for 3 minutes.
- Stir it well and arrange in one layer again. Cook for 2 minutes. Now, stir and break up any large pieces.
- Take the skillet off the heat. Remove the ground beef with a slotted spoon and place on a plate.
- Drain the excess grease in the skillet but do not wash or wipe.
- Place it back over medium heat then add the butter. When it is melted and foamy add the onions and mushrooms. Cook them for 5-6 minutes or until the onions start to soften. Stir occasionally.
- Next, add the garlic and black pepper. Cook for 1 minute, stir often.
- Add the flour and cook for 1½ -2 minutes, stir almost constantly.
- Slowly add the beef broth while stirring briskly and gently scraping any bits off the bottom of the pan. Continue adding and stirring until the flour dissolves. Then stir in the Worcestershire sauce.
- Return the browned ground beef to the skillet. Stir well to combine with the sauce. Raise the heat to high and bring the sauce to a boil.
- Then, lower the heat to medium-low, cover, and cook for 20 minutes. Stir occasionally and keep the sauce at a simmer. Raise or lower the heat as necessary.
- In the meantime, bring a large pot of water to a boil and cook the egg noodles following the package directions for al dente. Drain well. Remember to add 1-2 tablespoons of salt to the pasta water once it starts to boil to season the egg noodles.
- When the stroganoff is done take the skillet off the heat and uncover. Let it cool some so that it is no longer simmering.
- Add the sour cream to a bowl. Add a teaspoon of the sauce to the sour cream and stir vigorously. Continue adding a teaspoon of sauce at a time and stirring until the sour cream is no longer cold. Then, add the mixture to the sauce. Stir well.
- Finally, add the noodles to the mushroom sauce, toss and stir until coated and combined.
- Taste and add salt if needed. As a reference we added ⅓ teaspoon to ours.
- Serve the ground beef stroganoff and garnish with chopped parsley, if desired.
Notes
- Don’t add cold sour cream to the hot stroganoff sauce because it will curdle. To temper the sour cream place it in a bowl and add a teaspoon of the cooked sauce and stir well. Continue adding teaspoons of the sauce and stirring until the sour cream is no longer cold.
- Substitute reduced sodium beef broth if you are sensitive to salt.
Nutrition
Calories: 665kcal | Carbohydrates: 49g | Protein: 32g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 152mg | Sodium: 1197mg | Potassium: 778mg | Fiber: 3g | Sugar: 4g | Vitamin A: 303IU | Vitamin C: 4mg | Calcium: 78mg | Iron: 4mg