Dilly Ground Beef Stroganoff
Creamy, hearty, and bursting with flavor, Dilly Ground Beef Stroganoff is a delightful twist on a comfort food classic. This quick and easy recipe pairs tender ground beef with sautéed onions, garlic, and mushrooms in a lusciously creamy sauce laced with the zesty brightness of dried dill weed and a touch of Worcestershire sauce. Perfectly cooked egg noodles soak up every bit of the rich, savory sauce, making each bite irresistibly satisfying. Ready in just 35 minutes, this one-pan dinner is the ultimate weeknight meal for busy families. Garnish with fresh parsley for a pop of color and serve it up steaming hot for a dish that’s sure to become a staple in your recipe rotation! Perfect for fans of easy ground beef recipes, hearty comfort foods, and quick stroganoff variations.
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Recipe Information
Ingredients
- 1 pound ground beef
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 8 ounces button mushrooms, sliced
- 2 cups beef broth
- 2 tablespoons all-purpose flour
- 1 cup sour cream
- 1 teaspoon dried dill weed
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 ounces egg noodles
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Bring a large pot of salted water to a boil and cook the egg noodles according to the package instructions. Drain and set aside.
While the noodles are cooking, heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spoon, about 5-7 minutes. Drain any excess grease and transfer the beef to a plate.
Reduce the heat to medium and melt the butter in the same skillet. Add the diced onion and sauté until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and cook until softened and browned, about 5 minutes.
Sprinkle the flour over the onions and mushrooms, stirring to coat. Cook for 1 minute to remove the raw flour taste.
Slowly pour in the beef broth, stirring constantly to avoid lumps. Bring to a simmer and cook until the mixture thickens slightly, about 2-3 minutes.
Reduce the heat to low and stir in the sour cream, Worcestershire sauce, dill weed, salt, and black pepper. Mix until the sauce is smooth and creamy.
Return the cooked ground beef to the skillet and stir to combine with the sauce. Cook for 2-3 minutes until heated through.
Add the cooked egg noodles to the skillet and toss to coat in the sauce. Taste and adjust seasonings if needed.
Serve hot, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
2348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.4 g | 203% | |
| Saturated Fat | 77.5 g | 388% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 560 mg | 187% | |
| Sodium | 4993 mg | 217% | |
| Total Carbohydrate | 136.6 g | 50% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 27.8 g | ||
| Protein | 107.6 g | 215% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 507 mg | 39% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 2321 mg | 49% | |
*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.
