Description
A classic and comforting Ground Beef Stroganoff recipe featuring tender ground beef, sautéed mushrooms, and a creamy sour cream sauce, served over egg noodles for a satisfying meal perfect for weeknight dinners.
Ingredients
Scale
Ground Beef Stroganoff
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 cup beef broth
- 1 cup sour cream
- 2 tablespoons flour
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
To Serve
- Egg noodles, cooked according to package instructions
Instructions
- Brown the beef: In a large skillet, heat over medium heat and brown the ground beef, breaking it apart as it cooks until no longer pink.
- Cook onion and garlic: Add the chopped onion and minced garlic to the skillet, cooking until the onion becomes translucent and fragrant.
- Sauté mushrooms: Stir in the sliced mushrooms and cook until they soften and release their juices.
- Add flour: Sprinkle the flour over the beef mixture and stir thoroughly to coat and slightly thicken the base.
- Simmer with broth and Worcestershire: Pour in the beef broth and Worcestershire sauce, stirring and bringing the mixture to a gentle simmer to allow flavors to combine.
- Incorporate sour cream: Reduce the heat to low, then gradually stir in the sour cream until the sauce is smooth and creamy, careful not to boil to prevent curdling.
- Season: Taste the sauce and adjust seasoning with salt and pepper according to preference.
- Serve: Spoon the rich stroganoff sauce over the prepared egg noodles and serve immediately for a delicious, hearty meal.
Notes
- For best texture, avoid boiling after adding sour cream to prevent curdling.
- Use fresh mushrooms for optimal flavor; button or cremini work great.
- Egg noodles are traditional, but you can substitute with other pasta types or rice.
- Can add a tablespoon of Dijon mustard for an extra layer of flavor if desired.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
