Creamy Ground Beef Stroganoff
Browned ground beef, onion, and mushrooms in a sour cream sauce, served over egg noodles.
Equipment
- Large skillet
- Large pot
- Wooden spoon
Ingredients
Main Ingredients
- 1 lb ground beef 80 percent lean
- 1 medium onion diced
- 8 oz mushrooms sliced, optional
- 2 cloves garlic minced
- 2 tbsp all purpose flour use 1 tbsp cornstarch for a gluten free sauce
- 2 cup beef broth gluten free if needed
- 1 cup sour cream full fat
- 1 tbsp Worcestershire sauce
- ½ tsp black pepper
- 8 oz egg noodles dry, for serving
Instructions
Cooking
- Brown the beef. Cook the ground beef in a large skillet over medium high heat, breaking it apart, until no pink remains and it reaches 160 F, about 7 minutes.
- Soften the vegetables. Add the onion and cook 4 minutes, then stir in the mushrooms and cook 5 minutes until browned. Add the garlic for 1 minute.
- Build the sauce. Sprinkle the flour over the skillet and stir for 1 minute, then slowly pour in the broth, scraping up the browned bits.
- Simmer. Bring to a gentle bubble and cook 5 minutes until the sauce coats a spoon. Meanwhile boil the egg noodles in salted water until tender and drain.
- Add the sour cream. Lower the heat, stir in the Worcestershire sauce and pepper, then fold in the sour cream until warm. Do not let the sauce boil.
- Serve. Spoon the stroganoff over the noodles and serve right away.
Notes
Substitutions: Use 1 tbsp cornstarch instead of the flour for a gluten free sauce, and check the broth label. Full fat Greek yogurt can replace the sour cream, stirred in off the heat.
Tips: Cook the mushrooms until the liquid evaporates so the sauce is not watery.
Storage: Refrigerate within 2 hours for up to 3 days. Reheat gently to 165 F.
Nutrition does not include the optional mashed potatoes served in place of noodles.