Savory Ground Beef Stroganoff: A Comfort Food Classic
This savory ground beef stroganoff is a treasured family recipe featuring hearty ground beef, earthy mushrooms, and a rich, creamy sauce served over buttery egg noodles. It’s easy to prepare yet delivers the cozy, nostalgic flavor of a classic Sunday dinner any night of the week.
Ingredients
- 1 lb ground beef
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced (white or cremini)
- 1 cup beef broth
- 1 cup sour cream
- 2 tbsp all-purpose flour
- 2 tbsp Worcestershire sauce
- 2 tbsp olive oil
- Salt and pepper to taste
- 8 oz egg noodles (or pasta of your choice)
- Fresh parsley, chopped (for garnish)
Kitchen Equipment
Instructions
- Cook the noodles: Cook the egg noodles according to package instructions, then drain and toss with a little olive oil to prevent sticking.
- Brown the beef: Heat 1 tablespoon of olive oil in a large skillet over medium heat, add the ground beef, and cook until browned, breaking it apart with a spatula. Season with salt and pepper, then remove from the skillet and set aside.
- Sauté the vegetables: In the same skillet, heat another tablespoon of olive oil and sauté the chopped onion and minced garlic until softened, about 3-5 minutes. Add the sliced mushrooms and cook until they release their moisture and become tender, about 5 more minutes.
- Create the sauce: Sprinkle the flour over the mushroom mixture and stir to combine, then gradually add the beef broth, mixing well to avoid lumps, and bring to a gentle simmer.
- Combine ingredients: Return the cooked ground beef to the skillet, stir in the Worcestershire sauce, and let everything simmer for an additional 5 minutes. Remove from heat and fold in the sour cream until the sauce is creamy and well blended.
- Serve: Taste and adjust seasoning as needed, then serve the beef stroganoff over the cooked egg noodles and garnish with fresh parsley.
Cook’s Notes
Remove the skillet from heat before stirring in the sour cream to prevent it from curdling, and reheat leftovers gently over low heat rather than high heat for the same reason. If the sauce seems thin, let it simmer a bit longer before adding the sour cream.
Ingredient Swaps
Swap the ground beef for ground turkey or chicken for a leaner option, or use lentils or extra mushrooms for a hearty vegetarian version. Greek yogurt or heavy cream can replace sour cream depending on whether you want a lighter or richer sauce.
Serving Suggestions
Serve the stroganoff hot over buttery egg noodles, rice, or mashed potatoes, with steamed broccoli or a fresh side salad to balance the richness of the sauce.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days, and reheat gently over low heat, stirring occasionally, to keep the sour cream sauce from curdling.
Common Questions
Can I use frozen ground beef for this recipe?
Yes, just thaw it in the refrigerator overnight first and then cook it as directed in the recipe.
What can I substitute for sour cream?
Greek yogurt makes a lighter alternative, while heavy cream will give you an even richer sauce.
How do I make the sauce thicker?
Stir in a little extra flour or a cornstarch slurry (cornstarch dissolved in water) and let it simmer until it reaches your desired consistency.