Description
Classic Ground Beef Stroganoff is a comforting and hearty dish featuring tender ground beef and sautéed mushrooms in a creamy sour cream sauce, served over tender egg noodles. This easy stovetop recipe combines savory flavors with simple ingredients, perfect for a quick weeknight dinner.
Ingredients
Scale
Beef Stroganoff
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup sour cream
- 2 tablespoons chopped fresh parsley
Pasta
- 8 ounces egg noodles, cooked according to package instructions
Instructions
- Heat the skillet: Heat a large skillet over medium heat and add the olive oil, allowing it to warm up before adding other ingredients.
- Brown the ground beef: Add the ground beef to the skillet and cook until browned, breaking it apart with a wooden spoon. Drain any excess fat to keep the dish from being greasy.
- Sauté onions and garlic: Push the browned beef to one side of the skillet, then add the finely chopped onion and minced garlic. Cook until the onion is soft and translucent, releasing its sweetness.
- Cook mushrooms: Add the sliced mushrooms to the skillet and cook until they become golden brown and tender, adding depth of flavor.
- Add flour: Sprinkle the all-purpose flour evenly over the mushroom and beef mixture, stirring well to coat everything. This will help thicken the sauce.
- Add beef broth: Slowly pour in the beef broth while stirring constantly to avoid lumps, gradually creating a smooth sauce base.
- Season and simmer: Stir in Worcestershire sauce, paprika, salt, and pepper. Bring the mixture to a gentle simmer and cook for 5 minutes to allow the sauce to thicken and flavors to meld.
- Incorporate sour cream: Lower the heat and stir in the sour cream until fully combined, creating a creamy texture. Cook for an additional 2 to 3 minutes, making sure the sauce doesn’t boil to prevent curdling.
- Finish with parsley: Remove the skillet from heat and stir in the chopped fresh parsley for a fresh, herby touch.
- Serve: Spoon the stroganoff sauce over the cooked egg noodles and garnish with additional parsley if desired. Serve immediately while warm.
Notes
- Be sure not to boil the stroganoff after adding sour cream to prevent it from curdling.
- For a richer flavor, you can substitute half of the beef broth with dry white wine.
- If preferred, use Greek yogurt instead of sour cream for a lighter version.
- Make sure to drain the fat from the browned ground beef to avoid greasy sauce.
- Fresh parsley added at the end brightens the dish and adds color.
- Egg noodles can be substituted with mashed potatoes or rice for variety.
