Easy Ground Beef Stroganoff
Transform weeknight dinners with this Easy Ground Beef Stroganoff—a comforting, flavorful classic made even simpler! Savory ground beef is cooked to perfection alongside tender onions, garlic, and earthy mushrooms, then enveloped in a creamy, velvety sauce enriched with sour cream and a hint of paprika. Tossed with egg noodles for a hearty, one-pan meal, this recipe promises a quick 35-minute turnaround from prep to plate, making it ideal for busy families. With just the right blend of pantry ingredients and fresh garnishes, this dish delivers all the rich, homestyle flavors of traditional stroganoff without the hassle. Perfect for leftovers and easily customizable, this family-friendly favorite is sure to become a staple in your weekly dinner rotation.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 cups beef broth
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 12 ounces egg noodles
- 2 tablespoons butter
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions, then drain and set aside.
In a large skillet, melt butter over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.
Add the minced garlic and sliced mushrooms to the skillet. Cook for another 5 minutes until the mushrooms release their moisture and become tender.
Push the vegetables to one side of the skillet and add the ground beef. Cook, breaking it up with a spoon, until browned and fully cooked, about 5 minutes. Drain any excess fat.
Sprinkle the flour over the cooked beef and vegetable mixture. Stir well to combine and cook for 1 minute to remove the raw flour taste.
Gradually pour in the beef broth while stirring, making sure there are no lumps. Bring the mixture to a gentle simmer and cook for 5 minutes, allowing the sauce to thicken.
Stir in the sour cream, paprika, salt, and pepper. Mix until fully combined and heated through. Adjust seasoning to taste.
Add the cooked egg noodles to the skillet and gently toss to coat them in the sauce. Cook for 1-2 more minutes until everything is warmed through.
Garnish with parsley if desired and serve immediately.
Nutrition Facts
Calories |
2330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.7 g | 203% | |
| Saturated Fat | 77.5 g | 388% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 601 mg | 200% | |
| Sodium | 3608 mg | 157% | |
| Total Carbohydrate | 131.8 g | 48% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 26.0 g | ||
| Protein | 115.5 g | 231% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 481 mg | 37% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2500 mg | 53% | |
*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.
