Beef Stroganoff with ground beef is a modern, simplified twist on a classic dish. With tender ground beef, a rich mushroom sauce, and perfectly cooked egg noodles, this recipe is comforting, quick, and budget-friendly.
Ingredients
- 1 lb ground beef
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 cup sour cream
- 2 tsp Dijon mustard
- 1 tsp paprika
- Salt and black pepper, to taste
- 12 oz egg noodles, cooked and drained
- 2 tbsp fresh parsley, chopped (optional)
Equipment
- Large skillet
- Wooden spoon or spatula
- Large pot for boiling noodles
- Measuring cups and spoons
- Colander
Instructions
- Cook the noodles:
Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions. Drain and set aside. - Brown the ground beef:
Heat olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through. Season with salt and pepper. Remove the beef from the skillet and set aside. - Cook the vegetables:
In the same skillet, add the onions and sauté for 2–3 minutes until soft. Add the garlic and mushrooms, cooking for an additional 4–5 minutes until the mushrooms are tender. - Make the sauce:
Sprinkle the flour over the vegetables and stir well. Gradually add the beef broth, stirring constantly to prevent lumps. Bring to a simmer and let it thicken, about 2–3 minutes. - Add the creamy elements:
Stir in the sour cream, Dijon mustard, and paprika. Return the cooked ground beef to the skillet and stir to combine. Simmer for 2–3 minutes to heat through. - Combine and serve:
Add the cooked egg noodles to the skillet and toss to coat them in the creamy sauce. Garnish with fresh parsley if desired, and serve immediately.
Tips
- Make it richer: Add a splash of heavy cream or a knob of cream cheese for an extra indulgent sauce.
- Lighter version: Use ground turkey or chicken and substitute Greek yogurt for sour cream.
- Vegetarian option: Replace ground beef with plant-based crumbles or lentils and use vegetable broth.
This Beef Stroganoff with ground beef is an easy, hearty, and comforting dish that’s sure to become a weeknight favorite. With its creamy sauce and savory flavors, it pairs beautifully with a fresh salad or steamed vegetables for a complete meal. Enjoy!
Beef Stroganoff With Ground Beef Recipe
This easy Beef Stroganoff recipe with ground beef is creamy, flavorful, and perfect for a quick weeknight dinner. Ready in under 30 minutes!
Equipment
- Large skillet
- Wooden spoon or spatula
- Large pot for boiling noodles
- Measuring cups and spoons
- Colander
Ingredients
- 1 lb ground beef
- 1 tbsp olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 8 oz mushrooms sliced
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 cup sour cream
- 2 tsp Dijon mustard
- 1 tsp paprika
- Salt and black pepper to taste
- 12 oz egg noodles cooked and drained
- 2 tbsp fresh parsley chopped (optional)
Instructions
- Cook the noodles:
- Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions. Drain and set aside.
- Brown the ground beef:
- Heat olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through. Season with salt and pepper. Remove the beef from the skillet and set aside.
- Cook the vegetables:
- In the same skillet, add the onions and sauté for 2–3 minutes until soft. Add the garlic and mushrooms, cooking for an additional 4–5 minutes until the mushrooms are tender.
- Make the sauce:
- Sprinkle the flour over the vegetables and stir well. Gradually add the beef broth, stirring constantly to prevent lumps. Bring to a simmer and let it thicken, about 2–3 minutes.
- Add the creamy elements:
- Stir in the sour cream, Dijon mustard, and paprika. Return the cooked ground beef to the skillet and stir to combine. Simmer for 2–3 minutes to heat through.
- Combine and serve:
- Add the cooked egg noodles to the skillet and toss to coat them in the creamy sauce. Garnish with fresh parsley if desired, and serve immediately.
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