Description
A creamy and comforting ground beef stroganoff that can be ready in just 30 minutes.
Ingredients
- 2 tablespoons Oil (or butter)
- 1 pound Lean Ground Beef (or ground turkey)
- ½ medium Onion, diced (or shallots)
- 1 tablespoon Minced Garlic
- 2 tablespoons All-Purpose Flour (or cornstarch for gluten-free)
- 1.5 cups Beef Broth (or chicken/vegetable broth)
- 1 can (10.5 ounce) Condensed Cream of Mushroom Soup
- ½ cup Sour Cream (or Greek yogurt)
- 1 tablespoon Worcestershire Sauce (or soy sauce)
- 1 teaspoon Black Pepper
- ½ teaspoon Salt
- 1 package (12 ounce) Egg Noodles (or favorite pasta)
Instructions
- Heat the oil in a large skillet over medium-high heat. Add the ground beef, breaking it up with a spatula and cook until browned, about 5 to 7 minutes.
- Push the beef to one side, add diced onion, and cook until translucent, about 3 minutes. Stir in minced garlic and cook for 30 seconds.
- Sprinkle the flour over the mixture, stirring constantly for about 1 minute.
- Gradually pour in the beef broth while stirring, scraping any browned bits for extra flavor. Let simmer.
- Stir in the condensed cream of mushroom soup, Worcestershire sauce, black pepper, and salt. Simmer for 3 to 5 minutes until slightly thickened.
- Cook egg noodles according to package directions in salted boiling water. Drain and set aside.
- Reduce heat; stir in the sour cream until creamy, avoiding boiling.
- Toss the drained noodles into the sauce, mixing well. Serve hot with extra black pepper if desired.
Notes
For best results, avoid boiling after adding sour cream to keep the sauce creamy. Adjust seasoning to taste.