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.
This classic Ground Beef Stroganoff recipe is a comforting and hearty dish, featuring tender ground beef, aromatic vegetables, and a creamy sauce served over al dente egg noodles. The preparation starts with boiling extra wide egg noodles, setting the stage for the dish. Ground beef is then browned in a skillet, drained, and complemented with sliced onions and mushrooms, which are cooked until tender, infusing the dish with earthy flavors, followed by the addition of minced garlic for a hint of spice. The sauce is created by adding flour to the beef and vegetable mix, then smoothly blending in beef broth to avoid lumps. It’s seasoned with Worcestershire sauce, salt, and pepper, and simmered until it reaches a velvety consistency. Off the heat, sour cream is stirred in for the stroganoff’s characteristic creamy tang. The noodles are tossed with this rich beef sauce, ensuring thorough coating. Garnished with fresh parsley and ideally paired with garlic buttered bread, this Beef Stroganoff becomes a perfectly balanced, flavor-rich comfort 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
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.