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Easy Ground Beef Stroganoff
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Easy Ground Beef Stroganoff

This simple stroganoff made with ground beef is a midweek meal staple. It's easy to put together and provides a delicious dinner that the whole family will love.
Prep Time15 minutes
Active Time40 minutes
Total Time55 minutes
Course: Main Course
Cuisine: American, Russian
Keyword: egg noodles, ground beef
Yield: 4

Materials

  • 1 pound Ground Beef we use ground chuck for flavor – substitute ground round or sirloin if desired
  • 1 teaspoon Salt plus extra for the pasta water and to season the finished sauce if needed
  • 1 tablespoon Oil use neutral flavorless oil with a high smoke point
  • 2 tablespoons Butter
  • 8 ounces Mushrooms sliced do not slice them too thin so they hold up to the cooking time
  • 1 medium Onion sliced do not slice them too thin so they hold up to the cooking time
  • 2 tablespoons Flour
  • 2-3 Garlic Cloves minced
  • ¼ teaspoon Black Pepper
  • 2 cups Beef Broth
  • ½ tablespoon Worcestershire Sauce
  • ¼ cup Sour Cream
  • 8 ounces Egg Noodles cooked to package directions and drained
  • Fresh Chopped Parsley for garnish optional

Instructions

  • Add salt to the ground meat to season it.
  • In a big, deep skillet or saucepan, heat the oil over medium-high heat. The ground beef should be added to the heated oil and arranged in a single layer. Simmer for three minutes.
  • Mix well and reorganize into a single layer. Simmer for two minutes. Stir now, being sure to break up any big chunks.
  • Remove the skillet from the burner. Using a slotted spoon, remove and transfer the ground beef to a plate.
  • Do not wash or clean the skillet; instead, drain any extra fat.
  • Restart it on medium heat and add the butter after that. Add the onions and mushrooms once it has melted and foamed. Simmer them for five to six minutes, or until the onions begin to get tender. Stir from time to time.
  • Add the black pepper and garlic next. After one minute, stir often.
  • Stir fairly constantly for 1½ to 2 minutes after adding the flour.
  • Stirring quickly and lightly scraping down the pan to remove any pieces, slowly add the beef broth. Add the flour and mix until it melts. Keep adding. Add the Worcestershire sauce and mix.
  • Add the ground meat that has browned back to the skillet. Mix well to incorporate the sauce. Turn up the heat to high and boil the sauce.
  • After that, cook for 20 minutes while covered and over medium-low heat. Maintain a simmer and stir the sauce occasionally. Adjust the temperature as needed.
  • Meanwhile, boil a large pot of water and cook the egg noodles according to the package's al dente instructions. Make sure to drain properly. Don't forget to season the egg noodles by adding 1-2 teaspoons of salt to the boiling pasta water.
  • Remove the pan from the heat and uncover the stroganoff after it is cooked. Allow it to cool down a bit so that it stops simmering.
  • To a bowl, add the sour cream. Take a spoonful of the sauce and mix it well with the sour cream. Once the sour cream is no longer cold, keep whisking and adding a spoonful of sauce at a time. Next, incorporate the blend into the sauce. Mix thoroughly.
  • Lastly, add the noodles to the sauce with the mushrooms, tossing and stirring to coat and incorporate.
  • If necessary, taste and add salt. We added ⅓ teaspoon to ours as a point of comparison.
  • If preferred, top the serving of ground beef stroganoff with chopped parsley.

Notes

  • Sour cream should not be added cold to hot stroganoff sauce as it will curdle. Put the sour cream in a bowl, whisk thoroughly, and add a teaspoon of the heated sauce to balance it. Add a little more sauce at a time, stirring, until the sour cream is no longer cold.
  • If you are sensitive to salt, use reduced-sodium beef broth instead.