Description
A quick and creamy ground beef stroganoff that uses pantry-friendly ingredients, perfect for a comforting weeknight dinner.
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced (optional)
- 4 cups beef broth
- 1 cup sour cream
- 12 ounces egg noodles
- 2 tablespoons butter or oil
- 1/4 cup flour
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley or chives for garnish (optional)
Instructions
- Brown the ground beef in a large skillet or Dutch oven. Heat butter or oil over medium-high heat, then add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink. Drain off any excess grease.
- Add the chopped onion and garlic to the skillet. Cook until the onion is softened and translucent, about 5 minutes. If using mushrooms, add them at this point as well. Cook until the mushrooms are tender.
- Sprinkle flour over the ground beef and vegetables. Cook for about a minute, stirring constantly, to create a roux.
- Slowly pour in the beef broth, stirring constantly. Add the Dijon mustard, Worcestershire sauce, and paprika. Season with salt and pepper to taste. Bring to a simmer and cook until the sauce has thickened slightly, about 5 to 10 minutes.
- While the sauce is simmering, cook the egg noodles according to the package directions. Drain well.
- Add the cooked noodles to the skillet and toss to coat evenly with the sauce.
- Remove from heat and stir in the sour cream gently. Do not boil the sauce after adding the sour cream.
- Serve immediately, garnished with fresh parsley or chives if desired.
Notes
Keep the sour cream at the end and do not boil the sauce after adding it to avoid curdling.