Community recipe
Weeknight Ground Beef Stroganoff
A creamy, savory ground-beef stroganoff with browned beef, mushrooms, onions, garlic, paprika, and a tangy sour-cream sauce served over egg noodles. It uses a practical two-pan method and finishes comfortably within an hour.
- Serves
- 4
- Prep
- 15 min
- Cook
- 25 min
- Difficulty
- medium
Get ready
Ingredients
- 1 yellow onion, finely chopped
- 3 garlics, minced
- 8 oz cremini mushrooms, thinly sliced
- 2 tbsp all-purpose flour
- 1 tsp sweet paprika
- 0.5 tsp kosher salt
- 1 tbsp olive oil
- 1 lb ground beef, 80–85% lean
- 1 tbsp unsalted butter
- 2 cup low-sodium beef broth
- 1 tbsp worcestershire sauce
- 12 oz wide egg noodles
- 1 cup sour cream
- 2 tbsp fresh parsleies, finely chopped
- 0.25 tsp black pepper
Make it
Instructions
- 01
Prepare the vegetables and sauce ingredients
Set out and prepare 1 item yellow onion, finely chopped, 3 items garlics, minced, and 8 oz cremini mushroom, thinly sliced. Keep the vegetables separate so they cook evenly. Measure 2 tbsp all-purpose flour, 1 tsp sweet paprika, and 0.5 tsp kosher salt for the sauce base.
- 02
Brown the ground beef
Heat a large skillet over medium-high heat. Add 1 tbsp olive oil, then add 1 lb ground beef, 80–85% lean and break it into small crumbles. Cook for 6–8 minutes, stirring occasionally, until no pink remains and the beef reaches 160°F/71°C. Transfer the beef to a bowl, leaving any rendered fat in the skillet.
- 03
Sauté the aromatics and mushrooms
Return the skillet to medium heat. Add 1 tbsp unsalted butter, then cook the prepared onion for 3–4 minutes until softened. Add the prepared garlic and cook for 30 seconds. Add the prepared mushrooms and cook for 5–6 minutes, stirring occasionally, until browned and their moisture has evaporated.
- 04
Build the stroganoff sauce
Sprinkle in 2 tbsp all-purpose flour, 1 tsp sweet paprika, and 1/2 tsp kosher salt and stir for 1 minute. Slowly whisk in 2 cup low-sodium beef broth until smooth, then stir in 1 tbsp worcestershire sauce. Bring to a gentle simmer and cook for 3–4 minutes, stirring, until lightly thickened.
- 05
Cook the noodles
While the sauce simmers, bring a large pot of water to a boil. Add 12 oz wide egg noodle and cook according to the package directions until al dente, usually 7–9 minutes. Drain well and return the noodles to the pot.
- 06
Finish the stroganoff
Stir the browned beef into the sauce and simmer for 2 minutes until hot. Remove the skillet from the heat. In a small bowl, loosen 1 cup sour cream with a spoonful of the hot sauce, then stir it back into the skillet to create a smooth, tangy finish. Fold in 2 tbsp fresh parsley, finely chopped and season with 0.25 tsp black pepper. Spoon the stroganoff over the noodles and serve immediately.
