Description
A quick and creamy ground beef stroganoff that delivers all the comfort and flavor of the classic dish in under 30 minutes.
Ingredients
- 1 lb ground beef (80-85% lean)
- 1 tablespoon olive oil or butter
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 8 oz mushrooms (sliced)
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard (optional)
- 1/2 cup sour cream (room temperature)
- Salt and pepper to taste
- Cooked egg noodles or mashed potatoes (for serving)
- Fresh parsley (chopped)
Instructions
- In a large skillet over medium-high heat, brown the ground beef until fully cooked, breaking it apart. Drain excess fat if needed.
- Add diced onion and sauté with beef for 3-4 minutes until soft. Incorporate minced garlic and sliced mushrooms, cooking until mushrooms are tender.
- Sprinkle flour over the beef and vegetable mixture, stirring for about a minute to remove raw flour taste. Gradually add beef broth while stirring, then mix in Worcestershire sauce and Dijon mustard, bringing it to a simmer until thickened.
- Remove from heat and stir in the sour cream until fully combined. Season with salt and pepper to taste.
- Serve the stroganoff over cooked egg noodles or mashed potatoes, garnished with fresh parsley.
Notes
Ensure sour cream is at room temperature for a smooth sauce. You can substitute chicken or vegetable broth if beef broth is not available.