Ground Beef Stroganoff
Creamy, comforting, and ready in under 30 minutes, this Ground Beef Stroganoff Recipe is the ultimate family-friendly weeknight meal.
Ingredients
- 1 lb 85/15 lean ground beef I like Laura’s Lean for flavor balance
- 8 oz egg noodles or fusilli, cavatappi—any sturdy pasta
- 2 Tbsp unsalted butter Land O’Lakes or sub olive oil
- 1 cup sour cream
- 3 cups sliced cremini mushrooms button mushrooms work too
- 1 medium yellow onion diced (about 1 cup)
- 2 garlic cloves garlic minced (≈1 tsp jarred if you’re in a pinch)
- 2 Tbsp all-purpose flour spoon and level for best results
- 2 cups beef broth low-sodium if you’re watching salt
- 1 Tbsp Worcestershire sauce
- 1 tsp Dijon mustard adds subtle depth
- Salt and black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Heat a large skillet over medium-high heat. Crumble in the ground beef, season with salt and pepper, and cook until lightly browned—about 5 minutes.
- Add butter, onions, and mushrooms to the skillet. Sauté until onions are translucent and mushrooms release their juices, about 4-5 minutes.
- Stir in garlic and sprinkle flour over the pan. Stir constantly for about 1 minute to create a roux that thickens the sauce.
- Slowly whisk in beef broth, scraping up any browned bits. Add Worcestershire sauce and Dijon mustard. Bring to a gentle simmer to thicken.
- Cook noodles in salted boiling water per package directions. Drain and reserve pasta water.
- Turn off heat under skillet and stir in sour cream until velvety. Add a splash of pasta water if needed. Fold in drained noodles.
- Sprinkle with parsley and adjust salt and pepper. Serve hot and enjoy!
Notes
Letting the sauce rest off-heat for 2 minutes makes it extra silky.
Nutrition
Calories: 300kcal
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