Ground Beef Stroganoff
Savor the comforting flavors of classic Ground Beef Stroganoff, a quick and hearty dinner that’s ready in just 35 minutes! Featuring tender ground beef cooked to perfection, this dish boasts a rich and creamy sauce made with sautéed onions, garlic, and golden mushrooms, thickened with a luscious blend of beef broth, smoked paprika, and Worcestershire sauce. A generous swirl of tangy sour cream ties it all together, creating a velvety texture that pairs beautifully with buttery egg noodles. Perfect for busy weeknights, this one-skillet recipe offers a satisfying meal for the whole family, and a sprinkle of fresh parsley adds a burst of fresh flavor to this comforting classic.
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Recipe Information
Ingredients
- 1 pound Ground beef (85% lean)
- 3 tablespoons Unsalted butter
- 1 medium Yellow onion, finely chopped
- 2 Garlic cloves, minced
- 8 ounces White button mushrooms, sliced
- 2 tablespoons All-purpose flour
- 2 cups Beef broth
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, ground
- 1 cup Sour cream
- 12 ounces Egg noodles, cooked and drained
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
In a large skillet over medium-high heat, cook the ground beef, breaking it up with a wooden spoon until browned and cooked through, about 5-7 minutes. Drain excess grease and set the beef aside on a plate.
In the same skillet, melt the butter over medium heat. Add the chopped onion and cook 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 tender and golden brown, about 5-6 minutes.
Sprinkle the flour over the onion and mushroom mixture and stir well to coat. Cook for 1 minute to remove the raw flour taste.
Gradually pour in the beef broth, stirring constantly to prevent lumps. Add the Worcestershire sauce, smoked paprika, salt, and black pepper. Bring the mixture to a simmer and let it cook for 5 minutes, stirring occasionally, until the sauce thickens.
Reduce the heat to low and stir in the sour cream until fully incorporated. Add the cooked ground beef back to the skillet and mix well to combine. Heat through for another 2-3 minutes, but do not boil.
Serve the ground beef Stroganoff over cooked and drained egg noodles. Garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
1862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.6 g | 146% | |
| Saturated Fat | 51.4 g | 257% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 4637 mg | 202% | |
| Total Carbohydrate | 121.5 g | 44% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 13.0 g | ||
| Protein | 108.5 g | 217% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 200 mg | 15% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2676 mg | 57% | |
*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.
