Ground Beef Stroganoff
A budget-friendly and delicious twist on the classic Stroganoff, using ground beef for a quick and creamy weeknight meal served over egg noodles.
Equipment
- Large skillet,
- Wooden spoon
- - Measuring cups and spoons
- Large Pot for Noodles
Ingredients
Main Ingredients
- 1 lb ground beef 80/20 preferred for flavor
- 1 medium onion diced
- 8 oz cremini mushrooms sliced
- 2 cloves garlic minced
- 2 tbsp all-purpose flour
- 2 cups beef broth low-sodium recommended
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp salt adjust to taste
- 1/2 tsp black pepper adjust to taste
- 1 cup sour cream full-fat or reduced-fat
- 12 oz egg noodles cooked according to package instructions
Optional Garnish
- fresh parsley chopped
Instructions
- Cook the egg noodles according to package directions. Drain and set aside.
- Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat.
- Add diced onion and sliced mushrooms to the skillet. Sauté for 5-7 minutes until softened.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Sprinkle the flour over the beef and mushroom mixture. Stir well and cook for 1-2 minutes to remove raw flour taste.
- Slowly pour in the beef broth, stirring constantly to prevent lumps. Bring to a simmer.
- Stir in Dijon mustard, Worcestershire sauce, salt, and black pepper. Simmer for 10-15 minutes until the sauce thickens.
- Remove skillet from heat. Stir in sour cream until fully incorporated.
- Serve immediately over cooked egg noodles, garnished with fresh parsley if desired.
Notes
For extra creaminess, add a splash of heavy cream before serving. Leftovers can be refrigerated for up to 4 days.