Ground Beef Stroganoff: Creamy, Quick, and Delicious
This Ground Beef Stroganoff is a creamy, savory, and quick dinner perfect for busy weeknights. Tender ground beef and mushrooms are simmered in a rich sour cream sauce and served over egg noodles for the ultimate comfort food meal.
Ingredients
- 1 pound 450g ground beef (80/20 or lean)
- 1 tablespoon olive oil optional if beef is lean
- 1 medium onion finely chopped
- 8 ounces 225g mushrooms, sliced
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 cup 240ml beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika optional
- Salt and black pepper to taste
- 1 cup 240g sour cream
- 8 ounces 225g egg noodles, cooked according to package instructions
- Chopped parsley for garnish
Instructions
Brown the Beef:
- In a large skillet over medium-high heat, cook ground beef until browned, breaking it up into small pieces. Drain excess fat if necessary and transfer beef to a plate.
Sauté Vegetables:
- In the same skillet, heat olive oil (if using). Add onions and mushrooms. Cook for 5-6 minutes until softened and mushrooms release their moisture. Add garlic and cook for 30 seconds until fragrant.
Make the Sauce:
- Sprinkle flour over the vegetables and stir well. Cook for 1 minute to remove raw flour taste. Gradually pour in beef broth while stirring, then add Worcestershire sauce, paprika (if using), salt, and pepper. Simmer for 3-5 minutes until slightly thickened.
Add Beef and Sour Cream:
- Return cooked beef to the skillet. Reduce heat to low. Stir in sour cream until smooth and heated through. Do not boil once sour cream is added.
Serve:
- Toss sauce with cooked egg noodles or serve stroganoff over noodles. Garnish with chopped parsley and enjoy!
Notes
- Substitute Greek yogurt for sour cream for a lighter option.
- Serve over rice, mashed potatoes, or zucchini noodles for variety.
- Store leftovers in the fridge for up to 3 days. Reheat gently to maintain creamy texture.