Ground Beef Stroganoff
This comforting dish combines ground beef with a creamy mushroom sauce, served over egg noodles. It's a quick and hearty meal that is perfect for busy weeknights.
Equipment
- 1 large skillet
- 1 wooden spoon or spatula
- 1 measuring cups and spoons
- 1 large pot for boiling noodles
- 1 colander
- 4 serving plates
Ingredients
- 1 pound ground beef
- 8 ounces egg noodles
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 cup beef broth
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 2 tablespoons Worcestershire sauce
- 1 tablespoon olive oil
- to taste salt and pepper
- for garnish chopped parsley optional
Instructions
- Cook the egg noodles according to the package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sauté until the onion is translucent, about 3 minutes.
- Add the ground beef to the skillet. Cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Drain excess fat if needed.
- Stir in the sliced mushrooms and cook for an additional 5 minutes until the mushrooms are tender.
- Sprinkle the flour over the beef and mushrooms, stirring well to combine. Cook for 1-2 minutes to cook out the raw flour taste.
- Gradually add the beef broth and Worcestershire sauce to the skillet, stirring continuously until the sauce thickens, about 2-3 minutes.
- Lower the heat and stir in the sour cream until well combined. Season with salt and pepper to taste.
- Serve the beef stroganoff over the cooked egg noodles. Garnish with chopped parsley if desired.
Notes
You can add peas or bell peppers for extra vegetables in the dish.
Leftovers can be stored in an airtight container in the refrigerator for 2-3 days. Reheat on the stovetop with a splash of broth to loosen the sauce.