Description
This 30-minute Ground Beef Stroganoff is a quick and cozy dinner perfect for busy weeknights. Made with tender ground beef, mushrooms, and a creamy sauce, it’s served over egg noodles for a hearty, comforting meal the whole family will love.
Ingredients
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1 lb ground beef
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1 tablespoon olive oil (if needed)
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1 small onion, diced
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2 cloves garlic, minced
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8 oz mushrooms, sliced
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2 tablespoons all-purpose flour
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2 cups beef broth
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1 tablespoon Worcestershire sauce
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1 teaspoon Dijon mustard
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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3/4 cup sour cream
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8 oz egg noodles, cooked
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Fresh parsley, chopped (for garnish)
Instructions
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In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat if needed and set aside.
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In the same skillet, add olive oil (if needed), then sauté the onion and mushrooms for 5–6 minutes until soft. Add garlic and cook for another 30 seconds.
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Sprinkle the flour over the mixture and stir well, cooking for about 1 minute.
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Slowly pour in the beef broth, stirring constantly to prevent lumps.
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Add Worcestershire sauce, Dijon mustard, salt, and pepper. Bring to a simmer and let cook for 5–7 minutes, or until slightly thickened.
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Stir in the sour cream and return the cooked ground beef to the skillet. Heat through.
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Serve over cooked egg noodles and garnish with fresh parsley.
Notes
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Swap ground beef for ground turkey or chicken for a lighter version.
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Use Greek yogurt in place of sour cream for a tangy twist.
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For extra richness, add a splash of heavy cream.
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This dish is best served fresh but can be stored in the fridge for up to 3 days.