Print

Ground Beef Stroganoff Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 59 reviews

This classic Ground Beef Stroganoff is a creamy, comforting dish featuring tender ground beef, sautéed mushrooms, and egg noodles tossed in a rich sour cream sauce. Ready in just 30 minutes, it's perfect for a hearty weeknight dinner.

Ingredients

Pasta

  • 8-12 ounces extra wide egg noodles
  • Butter, for tossing noodles

Meat and Vegetables

  • 1 pound ground beef
  • 8 ounces mushrooms, thickly sliced
  • 1/2 cup diced yellow onion
  • 6 cloves garlic, minced

Seasonings and Sauces

  • 1 tablespoon Worcestershire sauce
  • 3 teaspoons dried thyme
  • 1 teaspoon ground sage
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste
  • 1 tablespoon butter (for cooking)
  • 3 tablespoons butter (total, including for cooking and tossing noodles)
  • 1/4 cup flour
  • 2 cups beef broth
  • 2 tablespoons sherry cooking wine
  • 2 teaspoons Dijon mustard
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
  • Fresh chopped parsley, for garnish

Instructions

  1. Cook Noodles: Boil the extra wide egg noodles according to package instructions until just al dente. Drain and toss immediately with butter to coat evenly and prevent sticking.
  2. Brown Ground Beef: Heat a large sauté pan over medium-high heat. Add ground beef along with a couple pinches of salt and pepper. Cook while crumbling with a spatula until browned and cooked through. Remove beef using a slotted spoon and set aside.
  3. Sauté Vegetables: Without cleaning the pan, add sliced mushrooms, diced onions, Worcestershire sauce, and a couple pinches of salt and pepper. Cook while stirring occasionally for about 4 minutes until vegetables are softened.
  4. Add Aromatics: Melt butter in the pan and add minced garlic, dried thyme, ground sage, salt, and pepper. Stir frequently and cook for about 30 seconds until fragrant.
  5. Make Roux: Stir in flour and continue cooking, stirring frequently, for 1 minute to cook out the raw flour taste.
  6. Deglaze: Slowly pour beef broth into the pan while scraping the bottom to release any browned bits, incorporating their flavor into the sauce.
  7. Add Remaining Ingredients: Return cooked ground beef to the pan, add sherry cooking wine, Dijon mustard, and a couple pinches of salt. Stir to combine.
  8. Simmer Sauce: Bring the mixture to a simmer over medium-high heat, then reduce heat to low and gently simmer for a few minutes until the sauce thickens slightly.
  9. Finish Sauce: Remove the pan from heat. Stir in heavy cream, then sour cream until smooth. Taste and adjust the seasoning with salt and pepper as needed.
  10. Serve: Toss the creamy stroganoff sauce with the buttered egg noodles. Garnish with freshly chopped parsley and serve immediately. Enjoy your comforting meal!

Notes

  • Use extra wide egg noodles for the best texture, but you can substitute with fettuccine or pappardelle if needed.
  • For a deeper flavor, brown the beef in batches to avoid overcrowding the pan.
  • If sherry cooking wine is unavailable, dry white wine or extra beef broth can be used as a substitute.
  • Do not boil the sauce after adding sour cream to prevent curdling; stir it in off the heat.
  • Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.

Find it online: https://recipethrive.com/ground-beef-stroganoff-recipe/