Description
There’s something about a bowl of creamy, savory Ground Beef Stroganoff that instantly brings comfort. This dish is rich, hearty, and packed with flavors that remind you of cozy family dinners. Stroganoff has Russian origins, traditionally made with tender beef strips in a creamy sauce, but this ground beef version is a simpler, budget-friendly twist that doesn’t skimp on flavor.
Growing up, this was one of those meals that made busy weeknights feel special. The combination of tender beef, flavorful mushrooms, and a luscious, creamy sauce served over warm egg noodles or mashed potatoes is the kind of meal that makes you want to go back for seconds. Whether you’re making it for a family dinner or just craving something warm and satisfying, this one-pan wonder is a must-try.
Ingredients
1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
8 oz mushrooms, sliced
2 cups beef broth
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
½ tsp paprika
1 cup sour cream
2 tbsp all-purpose flour
2 tbsp butter
Salt and pepper to taste
12 oz egg noodles (or your preferred pasta)
Fresh parsley for garnish
Instructions
In a large skillet over medium-high heat, melt the butter. Add the diced onions and cook for about 2-3 minutes until they start to soften. Then, add the minced garlic and sliced mushrooms. Sauté for another 5 minutes until the mushrooms are tender and the onions are fragrant.
Now, add the ground beef to the skillet. Cook until the beef is browned, breaking it up with a wooden spoon as it cooks. Drain any excess grease if needed.
Once the beef is cooked, sprinkle 2 tablespoons of flour over the mixture. Stir well to coat the beef and mushrooms. This helps thicken the sauce later.
Next, pour in the beef broth, Worcestershire sauce, Dijon mustard, and paprika. Stir everything together and bring it to a gentle simmer. Let it cook for about 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Reduce the heat to low and stir in the sour cream. Mix until fully combined, creating a smooth, velvety sauce. Let it warm through for a couple of minutes but avoid boiling to prevent curdling.
While the sauce is coming together, cook your egg noodles according to package instructions. Drain and set aside.
Finally, spoon the rich stroganoff sauce over the noodles, garnish with fresh parsley, and enjoy!
Notes
- Leftovers taste even better the next day as the flavors meld together.
- If reheating, add a splash of broth or milk to keep the sauce creamy.
- Can be made gluten-free by using cornstarch instead of flour and gluten-free pasta.