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Ground Beef Stroganoff

A close-up of a bowl of ground beef stroganoff served over egg noodles, garnished with fresh parsley.
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A quick and easy ground beef stroganoff with a creamy mushroom sauce, perfect for busy weeknights.

Ingredients

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  • 1 pound ground beef
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 8 ounces mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 3 cups beef broth
  • 1/2 cup sour cream
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup chopped fresh parsley
  • Cooked egg noodles or rice, for serving

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add the chopped onion and sliced mushrooms to the skillet. Cook until the onion is softened and the mushrooms have released their liquid and started to brown, about 5-7 minutes.
  3. Stir in the minced garlic, salt, and pepper. Cook for 1 minute more until fragrant.
  4. Sprinkle the flour over the beef and vegetable mixture. Stir well to coat everything and cook for 1 minute.
  5. Gradually whisk in the beef broth until smooth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet.
  6. Reduce the heat to low and simmer for 5-10 minutes, or until the sauce has thickened.
  7. Stir in the sour cream and Worcestershire sauce until well combined and heated through. Do not boil after adding sour cream.
  8. Stir in the fresh parsley.
  9. Serve the stroganoff immediately over cooked egg noodles or rice.

Notes

  • For a richer flavor, you can use beef consommé instead of beef broth.
  • If you don’t have fresh parsley, you can use dried parsley, but use about 1 teaspoon.
  • This dish pairs well with a simple side salad.
  • Consider this a great option for meal planning.

Nutrition

Find it online: https://cutcooktaste.com/ground-beef-stroganoff-recipe/