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- 1 pound ground beef - 1 medium onion, finely chopped - 2 cloves garlic, minced - 8 ounces mushrooms, sliced - 1 cup beef broth - 1 tablespoon Worcestershire sauce - 1 teaspoon Dijon mustard - 1 cup sour cream - 2 tablespoons all-purpose flour - 2 tablespoons olive oil - Salt and pepper, to taste - Fresh parsley, chopped (for garnish) - 12 ounces egg noodles For this creamy ground beef stroganoff, you need simple yet key ingredients. Ground beef brings richness and flavor. The finely chopped onion and minced garlic add a sweet base. Sliced mushrooms offer a nice earthy taste. Beef broth gives depth to the sauce. Worcestershire sauce and Dijon mustard add a tangy kick. Sour cream creates the creamy texture we love. Flour helps thicken the sauce, while olive oil adds richness. Lastly, egg noodles are perfect to soak up all that sauce. - Other types of mushrooms - Red wine for depth of flavor - Different types of pasta If you want to mix it up, consider using other types of mushrooms. They can enhance the dish's flavor. A splash of red wine can add depth to the sauce. Also, you can swap egg noodles for any pasta you enjoy. This keeps the dish fresh and exciting. - Gluten-free flour option - Dairy-free alternatives For those with dietary needs, you can use gluten-free flour instead of all-purpose flour. You can also find dairy-free sour cream options if you prefer. These swaps ensure everyone can enjoy this delicious meal without worry. {{ingredient_image_2}} - Sauté Aromatics: Onions and garlic In a large skillet, I heat olive oil over medium heat. Once the oil is hot, I add finely chopped onion and minced garlic. I sauté them for about 3-4 minutes, until the onion turns soft and fragrant. This step builds a strong flavor base. - Brown the Beef: Cooking instructions and draining fat Next, I raise the heat a bit and add 1 pound of ground beef to the skillet. Using a wooden spoon, I break the meat apart as it cooks. I keep cooking it for about 6-8 minutes, until it is fully browned. If there is extra fat, I carefully drain it off. This keeps the dish from being greasy. - Cooking the Mushrooms: Timing and techniques After the beef is browned, I add 8 ounces of sliced mushrooms to the skillet. I stir well and let them cook for about 5 minutes. This makes the mushrooms tender and lets them release their water, adding more flavor. - Adding Flour and Liquids: Preventing lumps while stirring Then, I sprinkle 2 tablespoons of flour evenly over the beef and mushrooms. I stir continuously for 1-2 minutes to cook the flour a bit. This helps get rid of the raw taste. Next, I pour in 1 cup of beef broth while whisking fast to prevent lumps. I also add 1 tablespoon of Worcestershire sauce and 1 teaspoon of Dijon mustard, mixing everything well. - Simmering the Sauce: Thickening process I let the mixture come to a gentle simmer. I cook it for about 5 minutes, stirring now and then. This helps the sauce thicken and get rich in flavor. - Completing the Noodles: Cooking instructions While the sauce simmers, I cook 12 ounces of egg noodles according to the package instructions, making sure they are al dente. Once they are done, I drain them and add them to the skillet with the stroganoff sauce. I gently toss the noodles to coat them in the creamy sauce. Browning the beef is key. This step adds rich flavor. It also helps create a nice texture. Make sure your skillet is hot before adding the meat. This will help it sear well. Cook until it turns a deep brown color. Don't rush this step. To get that creamy texture, add the sour cream at the end. Do this off the heat to avoid curdling. Stir it in gently until it mixes well. This step ensures your stroganoff is smooth and rich. For a great presentation, serve the stroganoff in shallow bowls. Top it with fresh parsley for color. You can also add a sprinkle of black pepper. This adds a pop of flavor and looks nice. Pair your stroganoff with crusty bread or a side salad. The bread is perfect for soaking up the sauce. A simple green salad adds freshness to the meal. If you want a vegetarian option, swap the beef for mushrooms or lentils. Both options add texture and flavor. You can also try adding spinach for extra nutrients. For a protein twist, consider using chicken or turkey. These meats cook quickly and blend well with the sauce. You could also add bell peppers or carrots for more color and taste. Pro Tips Quality Beef: Use lean ground beef for a healthier option, or consider using ground turkey or chicken for a lighter version. Mushroom Varieties: Experiment with different types of mushrooms, such as cremini or shiitake, for added depth of flavor. Make Ahead: Prepare the stroganoff sauce in advance and store it in the refrigerator for up to 3 days. Reheat and serve over freshly cooked noodles. Garnish Ideas: For added flavor, finish with a sprinkle of freshly grated Parmesan cheese along with the parsley. {{image_4}} To keep your creamy ground beef stroganoff fresh, store leftovers in the fridge. Use an airtight container for best results. This will help keep the flavors intact and prevent any unwanted odors. You can safely keep it in the fridge for about 3 to 4 days. Make sure to cool the stroganoff to room temperature before sealing it in the container. This helps avoid condensation inside, which can make the dish soggy. When it’s time to enjoy your leftovers, reheating is key. The best way to reheat stroganoff is on the stove. Pour the stroganoff into a skillet over medium heat. Stir often to make sure it heats evenly. If the sauce seems too thick, add a splash of beef broth or water. You can also use the microwave. Place the stroganoff in a microwave-safe bowl and cover it. Heat in short bursts, stirring in between, until warm. If you want to save stroganoff for later, freezing is a great option. First, let the dish cool completely. Then, portion it into freezer-safe bags or containers. Make sure to remove as much air as possible to prevent freezer burn. You can freeze the stroganoff for up to 3 months. When you're ready to eat, let it thaw in the fridge overnight. Then, reheat it on the stove or in the microwave as mentioned. Each serving of creamy ground beef stroganoff has about 500 calories. This meal is filling and satisfying. - Protein: 30 grams - Carbohydrates: 50 grams - Fat: 20 grams The protein comes mainly from the ground beef and sour cream. The carbs mainly come from the egg noodles. For those seeking low-carb options, you can swap egg noodles for zucchini noodles. For a low-fat meal, use lean ground beef and low-fat sour cream. These changes keep the dish tasty while meeting dietary needs. You can pair this dish with several sides. Here are some great options: - Steamed green beans - Roasted broccoli - Garlic bread - Side salad with mixed greens - Mashed potatoes These sides add color and balance to the meal. They also enhance the rich flavor of the stroganoff without overwhelming it. Yes, you can prepare this dish ahead of time! Here's what to do: - Cook the stroganoff and let it cool. - Store it in an airtight container in the fridge. It lasts up to three days. - Reheat it on the stove over low heat. Add a splash of beef broth for creaminess. This makes meal prep easy and saves time on busy days. You can adjust this recipe for different diets. Here are some ideas: - Gluten-free: Use gluten-free flour and egg-free noodles. - Dairy-free: Substitute sour cream with coconut cream or a dairy-free yogurt. - Vegetarian: Use lentils or mushrooms instead of ground beef. These changes keep the dish tasty while meeting dietary needs. Enjoy experimenting! Creamy Ground Beef Stroganoff is a simple and delicious dish. We explored the key ingredients and how to prepare them step-by-step. We also discussed tips for perfecting the creamy texture and serving ideas. You can make this dish yours with easy variations and modifications. Don't forget to store the leftovers properly! Enjoy this comforting meal with your loved ones or on your own. It's easy, tasty, and will become a favorite in your kitchen.

Creamy Ground Beef Stroganoff

A rich and creamy beef stroganoff made with ground beef, mushrooms, and sour cream, served over egg noodles.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 500 kcal

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 8 ounces mushrooms, sliced
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 cup sour cream
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • for garnish fresh parsley, chopped
  • 12 ounces egg noodles

Instructions
 

  • In a large skillet, warm the olive oil over medium heat. Once hot, add the finely chopped onion and minced garlic. Sauté for approximately 3-4 minutes, or until the onion is translucent and fragrant.
  • Increase the heat slightly and add the ground beef to the skillet. Use a wooden spoon to break the meat apart as it cooks. Continue cooking for about 6-8 minutes, or until the beef is fully browned. If excess fat accumulates, carefully drain it from the skillet.
  • Add the sliced mushrooms into the skillet with the beef. Stir well and cook for an additional 5 minutes, until the mushrooms are tender and have released their moisture.
  • Sprinkle the flour evenly over the beef and mushroom mixture. Stir continuously for 1-2 minutes to cook the flour slightly, overcoming its raw taste.
  • Gradually pour in the beef broth while whisking vigorously to prevent any lumps from forming. Follow with the Worcestershire sauce and Dijon mustard, stirring to combine all the ingredients thoroughly.
  • Allow the mixture to come to a gentle simmer. Let it cook for about 5 minutes, stirring occasionally, until the sauce has thickened slightly.
  • Reduce the heat to low and stir the sour cream into the sauce, mixing until fully integrated. Taste and season with salt and pepper as desired.
  • While the sauce is simmering, prepare the egg noodles according to the package instructions, cooking them until al dente. Once cooked, drain them and add them directly to the skillet with the stroganoff sauce. Toss gently to ensure the noodles are well coated in the creamy sauce.
  • Remove the skillet from the heat and let the dish sit for a minute for the flavors to meld. Serve the stroganoff warm, garnished with fresh chopped parsley for a touch of color and freshness.

Notes

Serve the stroganoff in shallow bowls, garnished with an additional sprinkle of parsley and a side of crusty bread for a complete meal experience.
Keyword beef, creamy, pasta, stroganoff