Cheap Beef Stroganoff
Whip up a cozy, budget-friendly dinner with this Cheap Beef Stroganoff recipe that doesn’t skimp on flavor! Made with hearty ground beef, tender mushrooms, and creamy sour cream, this quick and easy dish comes together in just 30 minutes, making it perfect for busy weeknights. The savory sauce, subtly enhanced with Worcestershire sauce, clings perfectly to buttery egg noodles to create a comforting, satisfying meal the whole family will love. Plus, it’s infinitely customizable—garnish with fresh parsley for a pop of color or add your favorite veggies for extra nutrition. Affordable, delicious, and simple to prepare, this beef stroganoff is sure to become a weeknight staple.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 8 ounces Mushrooms
- 1 medium Yellow onion
- 2 cloves Minced garlic
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 2 cups Beef broth
- 1 cup Sour cream
- 1 tablespoon Worcestershire sauce
- 12 ounces Egg noodles
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Parsley (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil and cook egg noodles according to package instructions. Drain and set aside.
While the noodles are cooking, clean and slice the mushrooms thinly and dice the onion.
In a large skillet, heat butter over medium heat. Add the diced onion and garlic, cooking for 2-3 minutes until softened.
Add the sliced mushrooms to the skillet and continue to cook for 5-6 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Push the onions and mushrooms to the sides of the skillet and add the ground beef to the center. Cook the beef until browned, breaking it up into small pieces with a spatula. Drain the excess grease, if necessary.
Sprinkle the flour over the beef and vegetable mixture and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the beef broth while stirring to combine, making sure there are no lumps. Bring the mixture to a simmer and cook for 4-5 minutes, allowing it to thicken slightly.
Stir in the sour cream and Worcestershire sauce, then season with salt and black pepper. Reduce the heat to low and let the mixture gently simmer for 2-3 minutes to meld the flavors.
Add the cooked egg noodles into the skillet and toss to coat evenly in the sauce. Taste and adjust seasoning if needed.
Serve immediately, garnished with chopped parsley, if desired.
Nutrition Facts
Calories |
2457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.9 g | 214% | |
| Saturated Fat | 78.8 g | 394% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 580 mg | 194% | |
| Sodium | 4253 mg | 185% | |
| Total Carbohydrate | 139.9 g | 51% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 28.7 g | ||
| Protein | 115.9 g | 232% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 486 mg | 37% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 2838 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
