Ground Beef Stroganoff
A creamy and hearty dish featuring ground beef, mushrooms, and a rich sauce served over egg noodles.
Equipment
- Large Skillet
- Medium Saucepan
- Mixing Bowl
Ingredients
- 1½ lbs lean ground beef
- 1 small onion chopped
- 2 cloves garlic minced
- 1 tsp. kosher salt
- ½ tsp. black pepper
- 16 oz. sliced mushrooms white button or baby bella
- 4 oz. cream cheese cubed
- 2 cups beef broth
- ½ cup milk
- 3 Tbsp. all-purpose flour
- ½ cup full-fat sour cream
- Hot buttered egg noodles for serving
- Freshly chopped parsley optional
Instructions
- Heat a large skillet over medium-high heat. Add ground beef, onion, and garlic. Season with salt and pepper, cooking until the meat is browned and the onions are softened, about 5 minutes.
- Add sliced mushrooms and cook for another 5 minutes until softened.
- Stir in cubed cream cheese, allowing it to melt into the mixture for 1-2 minutes.
- In a separate bowl, whisk together beef broth and milk with the flour until smooth.
- Pour the broth mixture into the skillet, cooking for 3-4 minutes until thickened.
- Remove from heat and stir in sour cream. Adjust seasoning with salt and pepper as needed.
- Serve over hot buttered egg noodles and garnish with fresh parsley if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove.