Description
This quick and budget-friendly version of beef stroganoff uses ground beef instead of steak tips while retaining all the RICH and CREAMY flavors! Perfect for busy weeknights, this hearty dish is served over egg noodles, mashed potatoes, or rice. It’s an EASY family-favorite dinner ready in just 30 minutes!
Ingredients
Units
Scale
- 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 (90 or 93% lean)
- 1/2 cup yellow or white onion, finely diced
- 3–4 cloves garlic, finely minced
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons beef bouillon
- 2 cups reduced-sodium beef broth
- 1/2 cup full-fat sour cream (at room temperature)
- Fresh parsley, finely minced (optional, for garnish)
Instructions
- Cook Noodles:
- Prepare wide egg noodles according to package instructions. Drain, rinse, and set aside.
- Sauté Mushrooms:
- In a large high-sided skillet, sauté mushrooms in butter over medium-high heat for about 5 minutes, flipping occasionally until evenly browned. Remove mushrooms and set aside.
- Cook Beef and Onion:
- In the same skillet, add ground beef, onion, garlic, salt, and pepper. Cook for about 7 minutes, crumbling the beef as it cooks, until beef is browned and onions are translucent.
- Add Flour:
- Sprinkle flour over the beef and stir to combine. Cook for 90 seconds to eliminate the raw flour taste.
- Add Flavoring Ingredients:
- Stir in tomato paste, Worcestershire sauce, Dijon mustard, and beef bouillon until combined.
- Simmer with Broth:
- Return the mushrooms to the skillet and add the beef broth. Simmer uncovered over medium-low heat until the sauce thickens to a gravy-like consistency.
- Incorporate Sour Cream:
- Turn off the heat and gently stir in room-temperature sour cream until fully combined.
- Season and Serve:
- Taste and adjust seasoning if needed. Garnish with parsley and serve over prepared egg noodles, mashed potatoes, or rice.
Notes
- Tempered Sour Cream: To prevent curdling, bring the sour cream to room temperature before adding.
- Storage Tip: Store beef stroganoff and cooked noodles separately to avoid the noodles absorbing all the sauce and becoming mushy.
- Leftovers: Keep leftovers airtight in the fridge for up to 5 days or freeze for up to 4 months.
Nutrition
- Serving Size: 1 serving
- Calories: 440
- Sugar: 4g
- Sodium: 670mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 25g
- Cholesterol: 75mg