Creamy Ground Beef Stroganoff for a Cozy Dinner Night

A quick and hearty Ground Beef Stroganoff recipe that's perfect for busy weeknight dinners.

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Course: Main Dishes

Cuisine: American

Keyword: comfort food, Easy Dinner, Family Favorite, Ground Beef Stroganoff, hearty meal, quick recipe

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Calories: 450kcal

Equipment

Skillet
Pot
Wooden spoon

Ingredients

For the Beef Mixture

1 pound ground beef a hearty protein base that gives the dish its rich flavor.
1 medium onion, chopped adds sweetness and depth to your stroganoff.
2 cloves garlic, minced infuses the dish with a savory aroma.
2 tablespoons all-purpose flour thickens the sauce for that creamy consistency.
1 cup beef broth brings moisture and enhances the beefy flavor.
1 teaspoon Worcestershire sauce adds a tangy depth to the overall taste.
1 tablespoon Dijon mustard a subtle kick that elevates the flavor profile.
1 cup sour cream creates a luscious, creamy sauce that’s irresistible.
½ teaspoon salt essential for bringing out all the flavors.
¼ teaspoon black pepper a dash of spice to wake up your palate.
2 tablespoons butter for sautéing and enriching the dish with flavor.

For the Noodles

8 ounces egg noodles the perfect, comforting vehicle for your sauce.

For Garnish

Chopped parsley adds a fresh touch and a pop of color to your plate.

Instructions

Step-by-Step Instructions for Ground Beef Stroganoff

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté for about 4 minutes, or until it turns soft and translucent.
Once the onions are ready, stir in the minced garlic and cook for an additional 30 seconds, stirring constantly.
Add the pound of ground beef to the skillet and cook for 6 to 8 minutes, breaking up the meat into small crumbles until fully browned.
Sprinkle the 2 tablespoons of flour evenly over the beef mixture and stir well to coat the meat. Cook for about 1 minute.
Gradually pour in the 1 cup of beef broth while stirring continuously to prevent lumps.
Add in the 1 teaspoon of Worcestershire sauce and 1 tablespoon of Dijon mustard, stirring until well combined.
Sprinkle in ½ teaspoon of salt and ¼ teaspoon of black pepper, stirring to distribute the seasoning evenly.
Reduce the heat to low and let the mixture simmer for about 5 minutes, stirring occasionally.
While the beef mixture simmers, boil salted water and cook the 8 ounces of egg noodles according to package instructions until al dente.
Once the noodles are cooked and drained, stir in 1 cup of sour cream into the beef sauce until fully incorporated.
Add the drained egg noodles to the skillet with the beef mixture, gently stirring to combine.
Cook on low for another 2 to 3 minutes, then garnish with chopped parsley before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Thaw overnight in the fridge before reheating gently on low heat.

Nutrition