Description
Make classic Ground Beef Stroganoff with a creamy sauce. This easy recipe brings comforting flavors and warm memories to your dinner table.
Ingredients
Scale
- Main Ingredients:
- 1 ½ lbs ground beef (80/20 chuck)
- 1 large yellow onion, chopped
- 8 oz cremini or button mushrooms, sliced
- 1 cup beef broth (low sodium preferred)
- 16 oz egg noodles
- Flavor Boosters:
- 3 cloves garlic, minced
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- Creamy Goodness & Thickeners:
- ½ cup all-purpose flour
- 1 cup sour cream (full-fat!)
- Pantry Staples & Finishing Touches:
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Brown the Beef: First things first, get a large skillet or Dutch oven heating over medium-high heat. Add a tiny splash of olive oil, then crumble in your ground beef. Break it up with a spoon and let it brown beautifully, about 5-7 minutes. I swear, this is where I usually get grease splatters all over my apron, but it’s part of the process, right? Drain off any excess fat – don’t skip this, or your Ground Beef Stroganoff will be greasy. Transfer the beef to a plate and set it aside.
- Sauté the Aromatics: Reduce the heat to medium. Toss in your chopped onion and mushrooms to the same skillet, adding a little more oil if needed. Sauté them until they’re softened and the mushrooms have released their liquid and browned a bit, about 8-10 minutes. This is where the kitchen starts smelling incredible, honestly. Then, stir in the minced garlic and cook for another minute until it’s fragrant – watch it closely, burnt garlic is a sad, sad thing.
- Build the Sauce Base: Sprinkle the flour over the onion and mushroom mixture. Stir it around for about 1-2 minutes, letting it cook out that raw flour taste. It’ll look a little pasty, and that’s exactly what we want! Slowly pour in the beef broth, whisking constantly to prevent lumps. I’ve definitely had a lumpy sauce or two in my day, it’s not the end of the world, but whisking helps!
- Simmer and Flavor: Add the Worcestershire sauce and Dijon mustard to the skillet. Bring the mixture to a gentle simmer, stirring occasionally, and let it cook for about 5-7 minutes, or until the sauce has thickened nicely. This is where all those flavors start to meld together, creating that signature Ground Beef Stroganoff taste. Oh, and don’t forget to season with salt and pepper!
- Bring it all Together: Reduce the heat to low. Stir in the reserved ground beef. Now, for the star: gradually stir in the sour cream until it’s fully combined and the sauce is creamy and luscious. Make sure the heat is low here; you don’t want the sour cream to curdle. This step always makes me feel like a culinary wizard, transforming simple ingredients into something truly special.
- Serve it Up: While your sauce is simmering, cook your egg noodles according to package directions. Drain them well. Serve the creamy Ground Beef Stroganoff mixture directly over the hot egg noodles. A sprinkle of fresh parsley, if you’re feeling fancy, adds a nice touch! The aroma, the texture, the taste – it’s just perfect. Get ready for some happy sighs around the dinner table.