Description
This hearty Ground Beef Stroganoff is a creamy and comforting dish featuring tender ground beef simmered in a savory sauce made with onions, garlic, beef broth, Worcestershire sauce, Dijon mustard, and sour cream, served over perfectly cooked egg noodles and garnished with fresh parsley. It’s a quick and easy twist on the classic comfort food, perfect for a satisfying weeknight dinner.
Ingredients
Scale
Beef Mixture
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 teaspoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 cup sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
Noodles
- 8 ounces egg noodles
Garnish
- Chopped parsley
Instructions
- Heat Butter: In a large skillet, heat two tablespoons of butter over medium heat until melted and bubbly.
- Cook Onions: Add the chopped onion to the skillet and cook, stirring occasionally, for about four minutes or until the onion becomes soft and translucent.
- Add Garlic: Add the minced garlic to the skillet and cook for an additional 30 seconds, stirring constantly to prevent burning.
- Brown Ground Beef: Add one pound of ground beef to the skillet with the onions and garlic. Use a wooden spoon to break up the meat into small crumbles.
- Cook Beef: Cook the ground beef for six to eight minutes, stirring occasionally, until it is fully browned and no longer pink.
- Add Flour: Sprinkle two tablespoons of all-purpose flour over the beef mixture and stir well to evenly coat the meat.
- Cook Flour: Allow the flour to cook for about one minute, stirring frequently, to remove the raw taste of the flour.
- Add Broth: Pour one cup of beef broth into the skillet, stirring continuously to prevent any lumps from forming.
- Season Sauce: Add one teaspoon of Worcestershire sauce and one tablespoon of Dijon mustard to the skillet. Stir the mixture until all ingredients are well combined.
- Add Salt and Pepper: Season the mixture with half a teaspoon of salt and a quarter teaspoon of black pepper. Stir again to distribute the seasonings evenly.
- Simmer Sauce: Reduce the heat to low and allow the mixture to simmer for five minutes, stirring occasionally, until the sauce has thickened slightly.
- Cook Noodles: While the beef mixture simmers, bring a large pot of salted water to a boil over high heat. Add eight ounces of egg noodles to the boiling water and cook according to package instructions about seven to nine minutes until al dente. Drain the noodles in a colander and set aside.
- Incorporate Sour Cream: Once the beef mixture has thickened, stir in one cup of sour cream until fully incorporated and the sauce is smooth.
- Adjust Seasoning: Taste the sauce and adjust seasoning as necessary by adding more salt or pepper.
- Combine Noodles and Sauce: Add the drained egg noodles to the skillet with the beef and sauce. Stir gently to combine and coat the noodles evenly with the creamy sauce.
- Heat Through: Let the stroganoff cook on low for another two to three minutes, stirring occasionally, to ensure everything is heated through.
- Serve: Remove the skillet from the heat and transfer the ground beef stroganoff to serving plates.
- Garnish: Garnish with freshly chopped parsley before serving.
Notes
- Use full-fat sour cream for the creamiest texture; low-fat versions may cause curdling.
- Be sure to cook the flour for a minute to avoid a raw flour taste in the sauce.
- Adjust seasoning with salt and pepper to taste after adding sour cream.
- Egg noodles can be substituted with wide pasta or even rice if desired.
- For extra flavor, consider adding sliced mushrooms during the onion cooking step.
