Description
Hearty beef stroganoff with ground beef delivers comfort on a plate, blending tender meat and creamy sauce. Sour cream and mushrooms complement rich pasta, creating a classic dinner that satisfies hunger and warms hearts.
Ingredients
Scale
Main Protein:
- 1 pound (454 grams) ground beef
Vegetables:
- 8 ounces (226 grams) cremini or white mushrooms, sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
Sauce and Seasonings:
- 1 cup (240 milliliters) beef broth
- 1 cup (240 milliliters) sour cream
- 2 tablespoons (30 milliliters) unsalted butter
- 2 tablespoons (30 milliliters) olive oil
- 2 tablespoons (16 grams) all-purpose flour
- 1 tablespoon (15 milliliters) Dijon mustard
- 1 tablespoon (15 milliliters) Worcestershire sauce
- 1 teaspoon paprika
- Salt and pepper to taste
Pasta:
- 8 ounces (226 grams) wide egg noodles
Garnish:
- Chopped fresh parsley
Optional:
- 1/4 cup (60 milliliters) white wine
Instructions
- Prepare egg noodles according to package directions, then drain and set aside, keeping them warm.
- Sear ground beef in a large skillet over medium-high heat at 375°F, seasoning with salt and pepper until thoroughly browned and crumbly.
- Transfer cooked beef to a separate plate, leaving behind flavorful drippings in the skillet.
- Melt butter in the same skillet, introducing finely diced onions and minced garlic, sautéing until translucent and fragrant.
- Add sliced mushrooms, cooking for 4-5 minutes until they release moisture and develop rich caramelized edges.
- Sprinkle flour over the vegetable mixture, stirring continuously for 2 minutes to create a smooth, golden roux.
- Slowly pour beef broth into the skillet, whisking consistently to prevent lumps and create a silky sauce consistency.
- Optional: Deglaze with white wine, allowing the liquid to reduce and concentrate flavors for approximately 3 minutes.
- Reduce heat to low and gently fold in sour cream, Dijon mustard, and Worcestershire sauce, creating a creamy texture.
- Reintroduce browned ground beef to the skillet, stirring to incorporate and warm through completely.
- Taste and adjust seasoning with additional salt, pepper, and a sprinkle of paprika for depth.
- Plate stroganoff over warm egg noodles, garnishing with freshly chopped parsley for a vibrant finish.
Notes
- Choose lean ground beef for a healthier version, reducing excess fat without compromising flavor.
- Replace egg noodles with zucchini noodles or cauliflower rice for a low-carb alternative that keeps the dish light and nutritious.
- Add a splash of brandy or sherry instead of white wine to enhance the sauce’s depth and complexity with a rich, warm undertone.
- Allow the ground beef to develop a deep golden-brown crust by avoiding constant stirring during initial cooking, which maximizes caramelization and intensifies the meat’s natural flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Russian
Nutrition
- Serving Size: 4
- Calories: 510 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 34 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 90 mg