Ground Beef Stroganoff
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4
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Calories
581 kcal
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Course
Main Course
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Cuisine
American
Ground Beef Stroganoff
Description
This Ground Beef Stroganoff starts with cooking egg noodles until tender. Ground beef is sautéed with salt and pepper until browned, then removed to rest while excess fat is drained. Butter is used to cook finely diced onions and sliced cremini mushrooms until caramelized and tender. Garlic adds depth during a brief cook after vegetables. Flour is stirred in to coat the mixture and cook briefly to remove raw taste, then beef broth, paprika, Italian seasoning, and Worcestershire sauce are added to create the base of the sauce.
The sauce simmers until slightly thickened before folding in sour cream for creamy texture and tangy flavor. Returning the cooked beef to the pan warms it through and blends flavors. The finished stroganoff is served over the cooked egg noodles and garnished with chopped parsley for freshness.
The dish balances savory ground beef and mushrooms with a rich, creamy, paprika-tinged sauce. The noodles provide a tender base that carries the sauce well. It makes a filling and comforting dinner option.
Using lean ground beef reduces excess grease, helping the sauce maintain good richness without being oily. Full-fat sour cream gives the best sauce texture, while alternatives like heavy cream can be used if sour cream is unavailable. Refrigerate leftovers for up to 3 days; freezing is not recommended due to potential sauce separation.
Ingredients
- 3 tablespoons butter
- 1 pound ground beef I use 90% lean
- 1 1/4 teaspoons salt divided use
- 1/4 teaspoon black pepper
- 1/2 cup yellow onion finely diced
- 8 ounces cremini mushrooms sliced
- 2 teaspoons garlic minced
- 3 tablespoons flour
- 1 1/2 cups beef broth
- 1 1/4 teaspoon paprika sweet
- 1/2 teaspoon Italian seasoning
- 1 tablespoon Worcestershire sauce
- 3/4 cup sour cream full fat
- 12 ounces egg noodles
- 2 tablespoons parsley chopped
Instructions
- Cook the egg noodles in salted water according to package directions.
- Heat 1 tablespoon of butter in a large pan over medium high heat.
- Place the beef in the pan and cook for 4-5 minutes, breaking up the meat into small pieces with a spoon or spatula. Season with 1 teaspon of salt and 1/4 teaspoon of pepper.
- After the meat is cooked through, remove it from the pan and place on a plate. Cover with foil to keep warm.
- If there is excess grease in the pan from the beef, drain it off.
- Melt the remaining 2 tablespoons of butter in the pan. Add the onions and mushrooms. Cook for 5-7 minutes, stirring occasionally, or until tender and browned. Season the vegetables with 1/4 teaspoon salt.
- Add the garlic and cook for 30 seconds.
- Add the flour to the pan, and stir to coat the vegetables. Cook for 1 minute, while continuing to stir.
- Add the beef broth, paprika, Italian seasoning and Worcestershire sauce to the pan, stirring well. Cook for 3-4 minutes or until sauce is thickened.
- Stir in the sour cream. Add the ground beef back to the pan and cook for 2-3 minutes until the meat is heated through.
- Top the stroganoff with parsley, then serve with the egg noodles.
Notes
- Use 90% lean ground beef to control grease but keep flavor.
- Drain excess grease after cooking beef if a higher-fat meat is used.
- Full-fat sour cream produces the best, stable sauce texture; low-fat dairy may separate.
- If sour cream is not on hand, heavy cream is a suitable substitute.
- Leftovers can be refrigerated for up to 3 days but freezing is not advised due to sauce texture changes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 581 kcal
% Daily Value*
| Calories | 581kcal | 29% |
| Carbohydrates | 67g | 22% |
| Protein | 43g | 86% |
| Fat | 19g | 29% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 259mg | 86% |
| Sodium | 648mg | 27% |
| Potassium | 1015mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 952IU | 19% |
| Vitamin C | 9mg | 10% |
| Calcium | 122mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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