ground beef stroganoff recipe
This ground beef stroganoff is a comforting and hearty dish that's quick to prepare, making it perfect for weeknight dinners. It's a creamy, savory dish served over egg noodles, bringing classic flavors to your table in no time.
Equipment
- 1 Large skillet
- 1 Wooden spoon or spatula
- 1 Measuring cups
- 1 Measuring spoons
- 1 Cook pot (for egg noodles)
- 1 Strainer
Ingredients
- 1 lb ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 cup beef broth
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 12 oz egg noodles
- fresh parsley, chopped for garnish
Instructions
- Begin by cooking the egg noodles according to package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat.
- Add chopped onion and minced garlic to the skillet. Sauté for 2-3 minutes until onions are translucent.
- Increase the heat to medium-high and add the ground beef. Cook until browned, about 5-7 minutes. Drain excess fat if needed.
- Stir in the sliced mushrooms and cook for another 4-5 minutes until mushrooms are tender.
- Season the mixture with salt, pepper, Worcestershire sauce, and soy sauce, mixing well.
- Sprinkle flour over the beef mixture and stir for about 1 minute to combine.
- Pour in the beef broth while stirring continuously. Allow it to simmer for 5 minutes until slightly thickened.
- Lower the heat and stir in the sour cream, mixing until fully incorporated and warm (do not boil).
- Serve the stroganoff over the cooked egg noodles, garnished with fresh parsley.
Notes
Feel free to add other vegetables, such as peas or bell peppers, for extra flavor and nutrition.
This recipe can be easily adapted for different types of meat, such as turkey or chicken.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.