Ground Beef Stroganoff Recipe
This easy ground beef stroganoff has browned beef and mushrooms in a savory homemade gravy finished with sour cream. Toss it with wide egg noodles for a creamy, comforting dinner made entirely from scratch.
Servings: 6
Calories: 582kcal
Equipment
- Large Pot
- Large Skillet
Ingredients
- 12 oz Egg Noodles wide
- 1 lb Ground Beef 80/20
- 1 tbsp Olive Oil or Avocado Oil
- 8 oz Cremini Mushrooms sliced
- 1 medium Yellow Onion finely diced
- 4 cloves Garlic minced
- 3 tbsp Butter unsalted
- 3 tbsp all-purpose flour
- 2 ½ cups Beef Broth warm
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp Smoked Paprika
- 1 tsp Natural Ancient Sea Salt plus more to taste
- ½ tsp Black Pepper
- ¾ cup Sour Cream full-fat, room temperature
- Fresh parsley chopped, for serving
Instructions
- Bring the sour cream to room temperature: Take the sour cream out of the refrigerator before you begin cooking.
- Cook the egg noodles: Bring a large pot of salted water to a boil. Cook the noodles until just under the package directions, then drain. Time them to finish around the same time as the stroganoff.
- Brown the ground beef: Heat a large skillet over medium-high heat. Add the ground beef and press it into an even layer. Cook undisturbed for 4 minutes.
- Finish cooking the beef: Break the beef into large crumbles and cook for another 4–5 minutes, or until deeply browned in spots. Season with some of the salt and black pepper, then transfer the beef to a plate. Leave any rendered fat in the skillet.
- Brown the mushrooms: Add the olive oil as needed, then arrange the mushrooms in a single layer. Cook undisturbed for 3 minutes, then stir and continue cooking for 2–3 minutes, or until golden and their liquid has evaporated.
- Cook the aromatics: Add the onion and cook for 3–4 minutes, until softened. Stir in the garlic and cook for 1 minute.
- Make the roux: Add the butter. Once melted, sprinkle in the flour and stir constantly for 2 minutes. The mixture will look thick and pasty.
- Add the broth: Pour in about ½ cup of the warm broth and stir until smooth. Continue adding the remaining broth gradually, stirring well after each addition.
- Season the sauce: Stir in the Worcestershire sauce, Dijon mustard, and smoked paprika. Return the ground beef and any accumulated juices to the skillet.
- Thicken the gravy: Simmer for 1–3 minutes, or until the sauce is thick enough to coat the back of a spoon. Taste and add more salt as needed.
- Add the sour cream: Remove the skillet from the heat and let it sit for 2 minutes. Stir about ½ cup of the hot sauce into the sour cream until smooth, then stir the mixture back into the skillet.
- Warm gently: Return the skillet to low heat for 1–2 minutes, just until warmed through. Do not let the sauce boil.
- Add the noodles: Add the drained egg noodles to the skillet and gently toss until evenly coated in the stroganoff sauce. Serve with chopped parsley.
Notes
- Brown the beef without stirring at first: Pressing it into the skillet and leaving it undisturbed gives it time to develop deeper browned flavor.
- Give the mushrooms room to brown: If your skillet is crowded, cook them in two batches so their liquid can evaporate.
- Add the broth gradually: Stir each addition into the roux until smooth before adding more.
- Keep the heat low after adding the sour cream: High heat or boiling can cause the sauce to separate.
- Slightly undercook the noodles: They’ll finish softening once they’re tossed with the warm stroganoff sauce.
Nutrition
Calories: 582kcal | Carbohydrates: 50g | Protein: 25g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 944mg | Potassium: 679mg | Fiber: 3g | Sugar: 4g | Vitamin A: 559IU | Vitamin C: 3mg | Calcium: 92mg | Iron: 3mg
