Ground Beef Stroganoff
Serve up this rich-flavored and creamy ground beef stroganoff for dinner tonight. It's one of the tastiest meals ever using hamburger and egg noodles.
Servings: 4
Ingredients
- 12 Ounces wide egg noodles
- 1 Pound lean ground beef
- 1½ Tablespoons Worcestershire sauce
- 2 Cups beef broth
- 10½ Ounces condensed cream of mushroom soup
- 3 Tablespoons unsalted butter
- 1 onion medium sweet, diced
- 12 Ounces baby bella mushrooms sliced
- 4 Cloves garlic minced
- 3 Tablespoons all purpose flour
- ½ Cup sour cream
- salt and black pepper to taste
- parsley fresh chopped, for optional garnish
Instructions
- Bring a large pot of water to a boil and cook the egg noodles to al dente, following the package instructions. Drain and set the drained noodles aside.
- Meanwhile, heat a large skillet over a medium high heat. Add the ground beef and cook for 5 minutes or until browned. Drain off the excess grease and spoon the beef into the bowl with the noodles.
- In the same skillet, melt the butter and add the onions and mushrooms.
- Sauté for about 4 minutes, or until starting to soften.
- Add the minced garlic and sauté for another minute or 2.
- Now mix in the flour to combine. Stir continuously and cook for another minute or 2. Don’t let it burn.
- Pour in the beef broth slowly, starting with 1 cup, and deglaze the pan by scraping any browned bits from the bottom and stirring them into the broth.
- Keep stirring and add the rest of the beef broth and the mushroom soup. Stir to combine and cook for 4 minutes, or until it begins to thicken.
- Take the skillet off the heat and stir in the sour cream, Worcestershire sauce, and some salt and pepper.
- Add the cooked egg noodles and beef, and gently stir together to warm back up and coat in sauce.
- Serve right away, garnished with fresh chopped parsley if liked.
Notes
Sauce thickness: If the sauce gets too thick or evaporates too much, just stir in some more broth.
Take it off the heat: Ensure you remove the pan from the heat before stirring in the sour cream, otherwise it can curdle and separate.
Season to taste: Taste the ground beef stroganoff recipe after stirring in the sour cream, add salt and pepper, and taste again so you can add more if needed.
Take it off the heat: Ensure you remove the pan from the heat before stirring in the sour cream, otherwise it can curdle and separate.
Season to taste: Taste the ground beef stroganoff recipe after stirring in the sour cream, add salt and pepper, and taste again so you can add more if needed.
Nutrition
Calories: 728kcal | Carbohydrates: 79g | Protein: 45g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 185mg | Sodium: 1166mg | Potassium: 1287mg | Fiber: 4g | Sugar: 6g | Vitamin A: 500IU | Vitamin C: 4mg | Calcium: 116mg | Iron: 6mg
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