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

  • 1 pound ground beef
  • 1 medium onion, sliced
  • 2 cloves of garlic, minced
  • 8 ounces mushrooms, sliced
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup sour cream
  • Salt and pepper to taste
  • 4 cups dry Extra Wide Egg Noodles, cooked according to package instructions
  • Fresh parsley for garnish

Instructions

Boil the Noodles

Bring water to a boil, add salt, and cook noodles until al dente.

Brown the Beef

In a skillet, brown ground beef over medium heat. Drain excess fat.

Sauté Vegetables

Add onions and mushrooms to the beef, cook until tender. Stir in garlic and cook for 1 minute.

Make the Sauce

Sprinkle flour over the mixture, stir to coat. Gradually add beef broth, stirring to avoid lumps. Simmer.

Season and Simmer

Add Worcestershire sauce, salt, and pepper. Simmer for 10 minutes until thickened.

Finish with Sour Cream

Remove from heat and stir in sour cream. Toss noodles in the sauce.

Serve

Garnish with parsley and serve with garlic buttered 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.