30-Minute Ground Beef Stroganoff
User Reviews
4.4
30 reviews
Good
30-Minute Ground Beef Stroganoff
Report
😍😋🎉 This quick recipe tastes just like traditional beef stroganoff but with ground beef instead of steak tips! Using ground beef keeps this meal budget-friendly and reduces the prep work significantly. Serve the RICH and CREAMY stroganoff over egg noodles or mashed potatoes for an EASY dinner the whole family will love!
Share:
Ingredients
- 12 ounces wide egg noodles
- 8 ounces sliced baby portobello or cremini mushrooms white button mushrooms may be substituted
- 2 tablespoons unsalted butter
- 1 pound lean or extra-lean ground beef I use 90 or 93% lean
- ½ cup yellow or white onion finely diced
- 3 or 4 cloves garlic finely minced
- 1 teaspoon salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste not tomato sauce
- 2 tablespoons Worcestershire
- 1 tablespoon Dijon mustard not yellow mustard
- 1 ½ teaspoons beef bouillon
- 2 cups reduced sodium beef broth
- ½ cup full-fat sour cream at room temperature
- fresh parsley finely minced, optional for garnishing
Instructions
- Cook the wide egg noodles according to package directions. Drain, rinse, and set aside. Meanwhile, move on with the rest of the recipe.
- To a large, high-sided skillet, add the mushrooms, butter, and saute over medium-high heat for about 5 minute, making sure to flip and toss the mushrooms as they're sauteing so that all sides are evenly browned. Remove the cooked mushrooms from the skillet and set aside on a plate.
- Add the beef, onion, garlic, salt, pepper, and cook for about 7 minutes, or until the beef has browned and is done, and the onions are soft and translucent. Crumble the beef as it cooks and stir very frequently to ensure even cooking.
- Evenly sprinkle the flour over the beef, stir to combine, and cook for about 90 seconds, long enough to ensure any raw flour has been cooked so there's no raw flour later. Tip - Flour is added here to help the subsequent sauce thicken up a bit since we're making this from scratch, not canned or condensed soups.
- Add the tomato paste, Worcestershire, Dijon, beef bouillon, and stir to combine.
- Add the mushrooms back in, and add the beef broth.
- Simmer uncovered over medium-low heat until the sauce begins to thicken up a bit and so it has a gravy type of consistency.
- Turn the heat off and add the tempered sour cream* (see Notes) into the beef mixture and stir to combine.
- Taste the mixture and make any necessary seasoning adjustments, i.e. more salt, pepper, beef bouillon, etc. before optionally garnishing with parsley and serving over the boiled egg noodles, mashed potatoes, or rice.
- Leftovers will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Tip - I highly recommend you store the beef stroganoff and the cooked noodles separately or they will have a tendency to absorb all the sauce, making them seem mushy and gummy, and the beef stroganoff to seem dry and not very saucy.
Equipments used:
Notes
- *To prevent the sour cream from curdling (i.e. splitting, breaking) in the ground beef stroganoff sauce, you'll want to temper it before adding it to the pan. It's a 2 minute step that can save the recipe from disaster so I suggest doing it!
- Tempering just means measuring the sour cream into a heat-proof bowl, then stirring in small amounts of the piping hot mushroom gravy until the sour cream is the same temperature as the sauce.
- Once you've tempered the sour cream, stir it into the stroganoff OFF THE HEAT as added insurance against curdling.
- Additional insurance is to use FULL FAT sour cream and that's AT ROOM TEMP.
Nutrition Information
Show Details
Serving
1serving
Calories
434kcal
(22%)
Carbohydrates
49g
(16%)
Protein
28g
(56%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.4g
Cholesterol
116mg
(39%)
Sodium
753mg
(31%)
Potassium
842mg
(24%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
361IU
(7%)
Vitamin C
4mg
(4%)
Calcium
66mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 434kcal | 22% |
| Carbohydrates | 49g | 16% |
| Protein | 28g | 56% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 116mg | 39% |
| Sodium | 753mg | 31% |
| Potassium | 842mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 361IU | 7% |
| Vitamin C | 4mg | 4% |
| Calcium | 66mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
30 reviews
Good
Other Recipes
You'll Also Love
