Ground Beef Stroganoff
User Reviews
5
-
Prep Time
5 mins
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Cook Time
22 mins
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Total Time
27 mins
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Servings
4 servings
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Calories
532 kcal
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Course
Main Course, Dinner
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Cuisine
American
Ground Beef Stroganoff
Description
This recipe for Ground Beef Stroganoff starts by browning lean ground beef seasoned with salt, pepper, and dried thyme, providing a savory meat base. The ground beef is removed while onions, garlic, and mushrooms are sautéed in butter, developing caramelized flavors. Adding flour creates a roux to thicken the sauce once beef broth is gradually incorporated, along with Dijon mustard and Worcestershire sauce for tang and depth.
The beef returns to the skillet to simmer in the sauce, which is enriched with sour cream toward the end, giving the dish its characteristic creamy texture and slightly tangy profile. Cooking egg noodles separately allows for a tender, toothsome accompaniment that absorbs the sauce well. Fresh parsley garnish adds a bright note.
This dish suits a comforting dinner with minimal fuss, balancing hearty beef and mushrooms with creamy and slightly sharp flavors. Sour cream should be added off heat or at low heat to prevent curdling. Serving immediately ensures best texture of noodles and sauce.
Ingredients
- 1 pound ground beef lean
- salt to taste
- black pepper to taste
- 1/4 teaspoon thyme dried
- 2 tablespoons butter
- 1 small onion diced
- 2 garlic cloves, minced
- 8 ounces mushroom fresh, sliced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 2/3 cup sour cream
- 8 ounces egg noodles for serving
- parsley chopped, for garnish
Instructions
- Heat a large nonstick skillet over medium-high heat. Add the beef, season to taste with salt and pepper. Add the dried thyme and cook, breaking the beef into small pieces with a wooden spoon, until well browned and no longer pink. Transfer the beef to a bowl (drain any excess fat if needed).
- Reduce the heat to medium. To the same skillet add the butter. When the butter is completely melted, add the onions and saute for about 2 minutes minutes. Add the garlic and cook for about a minute. Add the mushrooms and cook for 2 - 3 minutes, Stir in the flour and cook for 1 minute.
- Add half the broth while stirring. Once incorporated, add the remaining broth, the Dijon mustard and Worcestershire sauce. Return the ground beef to the skillet and bring to a boil.
- Cook the egg noodles according to package directions.
- Reduce the heat to medium low, and simmer for about 6 minutes. Add the sour cream and simmer on low heat for about 2 - 3 minutes. Remove from the heat. Adjust salt and pepper to taste
- Serve over hot egg noodles garnished with chopped parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 532 kcal
% Daily Value*
| Calories | 532kcal | 27% |
| Carbohydrates | 46g | 15% |
| Protein | 36g | 72% |
| Fat | 22g | 34% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 152mg | 51% |
| Sodium | 689mg | 29% |
| Potassium | 879mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 450IU | 9% |
| Vitamin C | 3.7mg | 4% |
| Calcium | 89mg | 9% |
| Iron | 4.6mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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