Ground Beef Stroganoff
A comforting dish with tender beef, creamy sauce, and hearty noodles, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 pound ground beef High-quality ground beef recommended
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced White button or cremini mushrooms work well
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 cup sour cream Greek yogurt can be used as a substitute
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- 2 tablespoons olive oil or butter For sautéing
- 8 ounces egg noodles, cooked Cook according to package instructions
- 1 tablespoon fresh parsley, chopped For garnish
Instructions
Preparation
- In a large skillet, heat olive oil or butter over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes.
- Add the minced garlic and sliced mushrooms to the skillet. Cook until the mushrooms soften, around 5 minutes.
- Push the vegetables aside and add the ground beef to the skillet. Break it apart with a spatula and cook until browned, approximately 6-8 minutes. Drain excess grease if needed.
- Sprinkle the flour over the beef mixture. Stir well to combine and cook for an additional minute.
- Slowly pour in the beef broth while stirring, ensuring there are no lumps. Bring the mixture to a simmer.
- Reduce heat and stir in the sour cream and Worcestershire sauce. Mix until everything is well combined and heated through. Season with salt and pepper to taste.
- Fold in the cooked egg noodles until they are fully coated with the sauce.
- Serve hot, garnished with freshly chopped parsley.
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Notes
For a lighter option, substitute with ground turkey or chicken. Consider adding vegetables like spinach or bell peppers for extra nutrition. Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.