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Easy Ground Beef Stroganoff Recipe

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4 from 13 reviews

  • Author: Emma
  • Total Time: 30 minutes
  • Yield: 6 servings

Description

This Easy Ground Beef Stroganoff is a comforting and hearty dish featuring tender egg noodles tossed in a creamy mushroom sauce with perfectly browned lean ground beef. Ready in just 30 minutes, it’s a simple and satisfying meal perfect for weeknight dinners, garnished with fresh parsley for added flavor and freshness.

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 and Seasonings

  • 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)
  • Fresh chopped parsley (for garnish, optional)

Instructions

  1. Cook Egg Noodles: Bring a large pot of water to a boil and cook the wide egg noodles according to the package instructions until just al dente. Drain the noodles in a colander and transfer to a bowl to set aside.
  2. Brown Ground Beef: While noodles are cooking, heat a large skillet over medium-high heat. Add the lean ground beef and cook for approximately 5 minutes, breaking it up into small pieces, until no longer pink. Drain any excess grease and transfer the beef to a bowl.
  3. Sauté Vegetables: In the same skillet, melt the unsalted butter over medium-high heat. Add the diced onion and sliced baby bella mushrooms and sauté for 4-6 minutes, until onions are translucent and softened.
  4. Add Garlic: Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
  5. Add Flour: Sprinkle the all purpose flour evenly over the vegetables and stir continuously for 1-2 minutes, taking care not to burn the flour. This will help thicken the sauce.
  6. Incorporate Broth: Gradually pour in the beef broth while stirring and scrape any browned bits off the bottom of the skillet with a wooden spoon to develop flavor.
  7. Add Cream of Mushroom Soup: Stir in the cream of mushroom soup and cook the mixture for 5 minutes, allowing the sauce to thicken nicely.
  8. Finish Sauce Off Heat: Remove the skillet from heat. Stir in the sour cream, Worcestershire sauce, and season with salt and pepper to taste, mixing until smooth and creamy.
  9. Combine Beef and Noodles: Add the browned ground beef and cooked drained egg noodles back into the skillet. Gently toss everything together to coat the noodles in the flavorful sauce evenly.
  10. Garnish and Serve: Sprinkle fresh chopped parsley over the stroganoff if desired. Serve warm with a side of crusty bread to soak up all the delicious sauce.

Notes

  • Use low sodium beef broth to better control the saltiness of the dish.
  • For a richer taste, use full-fat sour cream but low-fat can also work.
  • If you prefer, substitute ground beef with ground turkey or chicken for a leaner version.
  • Use fresh mushrooms for better flavor; canned can be substituted if necessary but will affect texture.
  • Make sure not to overcook the noodles to keep them firm and prevent mushiness.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

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