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Ground Beef Stroganoff Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 55 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Description

This Ground Beef Stroganoff is a quick and comforting dish featuring tender ground beef and mushrooms in a creamy, flavorful sauce. Ready in just 30 minutes, it’s perfect for a satisfying weeknight dinner served over classic egg noodles and garnished with fresh parsley.

Ingredients

Main Ingredients

  • 1 pound lean ground beef
  • 1 tablespoon unsalted butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 8 ounces cremini or baby bella mushrooms, sliced
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup sour cream
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • 8 ounces egg noodles, cooked according to package instructions

Instructions

  1. Cook the Beef: Melt butter in a large skillet over medium heat. Add the ground beef and cook until browned, stirring occasionally. Drain off any excess fat to keep the dish from becoming greasy.
  2. Add Aromatics: Add the finely chopped onions to the skillet and sauté until they become translucent, about 4 to 5 minutes, which develops the foundational flavor.
  3. Add Garlic: Stir in the minced garlic and cook for 30 seconds until fragrant to enhance the savory profile.
  4. Sauté Mushrooms: Add the sliced cremini or baby bella mushrooms to the skillet and cook until they are softened and have released their moisture, approximately 5 to 7 minutes.
  5. Create the Roux: Sprinkle the all-purpose flour evenly over the mixture in the skillet. Stir well and cook for 1 to 2 minutes; this helps to thicken the sauce and remove the raw flour taste.
  6. Add Broth and Simmer: Gradually pour in the beef broth while stirring constantly to avoid lumps. Add Worcestershire sauce and simmer the mixture for about 5 minutes until the sauce thickens nicely.
  7. Incorporate Sour Cream: Reduce the heat to low and stir in the sour cream until the sauce is smooth and creamy. Avoid boiling at this stage to prevent curdling.
  8. Season: Taste the sauce and season with salt and freshly ground black pepper as needed to brighten the flavors.
  9. Serve: Spoon the ground beef stroganoff over cooked egg noodles for a traditional presentation.
  10. Garnish: Sprinkle freshly chopped parsley over the top for a fresh and colorful finish.

Notes

  • Drain excess fat well after browning the ground beef to avoid a greasy sauce.
  • Use fresh mushrooms for best flavor; canned mushrooms are not recommended.
  • Do not boil after adding sour cream to prevent curdling.
  • You can substitute Greek yogurt for sour cream for a lighter option.
  • Serve immediately for best taste and texture; leftovers can be stored up to 3 days refrigerated.

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