Description
This 30-minute Ground Beef Stroganoff is a quick and hearty dinner that’s perfect for busy weeknights. Made with tender ground beef, mushrooms, and a creamy sauce, it’s served over egg noodles for a comforting meal the whole family will love.
Ingredients
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1 lb ground beef
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1 tablespoon olive oil (if needed)
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1 small onion, chopped
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2 cloves garlic, minced
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8 oz mushrooms, sliced
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2 tablespoons all-purpose flour
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1 1/2 cups beef broth
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1 tablespoon Worcestershire sauce
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1 teaspoon Dijon mustard
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1/2 cup sour cream
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Salt and pepper to taste
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8 oz egg noodles, cooked according to package directions
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Fresh parsley, chopped (optional for garnish)
Instructions
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In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat if needed and set aside.
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In the same skillet, add a bit of olive oil if the pan is dry. Sauté the onion and mushrooms until softened, about 5 minutes.
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Add the garlic and cook for 1 minute, stirring frequently.
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Sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute to remove the raw flour taste.
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Slowly pour in the beef broth while stirring. Add Worcestershire sauce and Dijon mustard. Stir well and bring to a simmer.
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Return the cooked beef to the skillet. Let the mixture simmer for 5–7 minutes, or until slightly thickened.
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Turn off the heat and stir in the sour cream until smooth. Season with salt and pepper to taste.
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Serve over cooked egg noodles and garnish with chopped parsley if desired.
Notes
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You can swap sour cream for Greek yogurt for a lighter version.
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Add a splash of white wine with the beef broth for extra depth of flavor.
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This dish also works well with ground turkey or chicken.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 450
- Sugar: 4g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg