Ground Beef Stroganoff
A savory and creamy stroganoff with ground beef, mushrooms, and onions in a rich sauce with extra wide egg noodles garnished with fresh parsley.
his Ground Beef Stroganoff is a comforting dish featuring tender beef, aromatic vegetables, and a creamy sauce over al dente egg noodles. The noodles are boiled first, then the beef is browned with onions and mushrooms, creating a rich base, enhanced by garlic. A smooth sauce of flour, beef broth, Worcestershire sauce, and sour cream coats the noodles, and the dish is garnished with parsley, making it a hearty, flavor-packed meal.
Servings
4
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Ingredients
4 cups dry extra wide egg noodles
1 pound ground beef
1 medium onion, sliced
8 ounces mushrooms, sliced
2 cloves of garlic, minced
2 tablespoons all-purpose flour
2 cups beef broth
1 tablespoon Worcestershire sauce
Salt and pepper to taste
1/2 cup sour cream
Fresh parsley for garnish
Instructions
Boil the Noodles
Bring a large pot of salted water to a boil. Cook noodles until al dente, then drain and set aside.
Brown the Beef
In a skillet over medium heat, cook ground beef until browned. Drain excess fat.
Sauté Vegetables
Add onions and mushrooms to the beef and cook until tender. Stir in garlic and cook 1 minute.
Make the Sauce
Sprinkle flour over the mixture and stir to coat. Gradually whisk in beef broth, stirring to avoid lumps. Bring to a simmer.
Season & Simmer
Add Worcestershire sauce, salt, and pepper. Simmer 10 minutes until thickened. Remove from heat and stir in sour cream.
Combine & Serve
Toss noodles with the sauce until coated. Garnish with parsley and serve hot with garlic bread.
Bring a large pot of water to a boil. Add a teaspoon of salt to the water and stir in the noodles. Boil the noodles, stirring occasionally, until al dente according to the package directions.
Meanwhile, brown the ground beef in a large skillet over medium heat until no longer pink. Drain excess fat and return to the heat.
Add chopped onions and mushrooms to the skillet. Cook until the onions are translucent and the mushrooms are tender.
Add minced garlic and cook for an additional minute.
Sprinkle the flour over the beef and vegetables, and stir to coat. Cook for a minute to remove the raw flour taste.
Gradually add the beef broth while continuously stirring to avoid lumps. Bring the mixture to a simmer.
Add Worcestershire sauce, salt, and pepper.
Let the mixture simmer for about 10 minutes or until it thickens to your desired consistency.
Remove the skillet from heat and stir in the sour cream until well combined. This adds a creamy texture and tangy flavor to the stroganoff.
Stir the cooked noodles to coat with the beef sauce.
Garnish with fresh chopped parsley. A slice or two of garlic buttered bread completes this comfort food meal.
