Creamy Ground Beef Stroganoff with Mushrooms
Browned mushrooms and ground beef in a scratch-made sour cream sauce with Dijon and Worcestershire, served over egg noodles.
Ingredients
Main Ingredients
- 1 lb ground beef 85/15 or 90/10
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 8 oz cremini mushrooms sliced
- 1 medium yellow onion finely chopped
- 2 garlic cloves minced
- 2 tbsp all-purpose flour
- 1.5 cups low-sodium beef broth
- 1 cup full-fat sour cream at room temperature
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp salt or to taste
- ½ tsp black pepper
- 12 oz wide egg noodles
- 2 tbsp fresh parsley chopped
Instructions
Cooking
- Heat the olive oil and butter in a large skillet over medium-high heat. Add the mushrooms and cook for 6 to 8 minutes until browned. Move to a plate.
- Add the onion to the skillet and cook for 3 minutes until soft. Add the ground beef and cook, breaking it up, until no pink remains and it reaches 160°F (71°C). Add the garlic for the last 30 seconds.
- Sprinkle the flour over the beef and stir for 1 minute.
- Slowly pour in the broth, scraping up the browned bits. Add the Worcestershire sauce, Dijon, salt, and pepper and simmer for 5 to 6 minutes until thickened.
- Meanwhile, cook the egg noodles in salted water according to the package directions and drain.
- Remove the skillet from the heat and let it stop bubbling. Stir in the sour cream and the mushrooms. Adjust the salt.
- Serve over the noodles, topped with parsley.
Notes
Nutrition values are an estimate per serving, based on 6 servings. Bring the sour cream to room temperature and add it off the heat to avoid curdling. Store the sauce and noodles separately in the refrigerator for up to 3 days.