Description
A quick and easy recipe for a creamy and hearty ground beef stroganoff that’s perfect for busy days.
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- Salt and pepper to taste
- 8 ounces egg noodles
- Fresh parsley, chopped (for garnish)
Instructions
- Boil water and cook egg noodles according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat until shimmering.
- Add diced onion and cook for 3-4 minutes until translucent.
- Stir in minced garlic and sliced mushrooms, cooking for another 5-7 minutes until tender.
- Add ground beef, breaking it apart, and cook until browned, about 5-6 minutes. Drain excess fat if necessary.
- Sprinkle flour over the beef mixture and stir well for an additional 2 minutes.
- Slowly add beef broth, stirring to avoid lumps, then add Worcestershire sauce and Dijon mustard. Bring to a simmer.
- Stir in sour cream until fully incorporated and heat through.
- Season with salt and pepper to taste, adjusting thickness with more beef broth or water if needed.
- Spoon the beef mixture over the cooked egg noodles and garnish with fresh parsley.
Notes
Let sour cream come to room temperature before adding to prevent curdling. Can be made ahead and stored in the fridge.