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Ground Beef Stroganoff

Ground beef and mushrooms simmered in a savory sauce with sour cream, served over tender egg noodles.
Prep Time10 minutes
Cook Time20 minutes
Servings4
Calories: 902kcal

Ingredients

  • 1-1.5 lb ground beef
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 shallot finely chopped
  • 2-3 cloves garlic minced
  • 1-2 cups cremini or button mushrooms sliced
  • 1 ½ cups beef broth low-sodium
  • 1 cup heavy cream
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 tsp fresh thyme leaves or ½ tsp dried thyme
  • 1 tbsp flour optional, for thickening
  • ½ cup sour cream
  • Seasonings for ground beef:
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp ground mustard
  • ½ tsp salt adjust to taste
  • ½ tsp black pepper
  • 1 tsp Worcestershire sauce for ground beef
  • 2 cups cooked egg noodles or wide pasta
  • Fresh parsley or chives for garnish

Instructions

  • Cook noodles in salted water per package instructions. Drain, toss with a little butter or oil, and set aside.
  • Brown beef in butter and olive oil over medium-high heat. Season with garlic powder, onion powder, ground mustard, salt, pepper, and 1 tsp Worcestershire sauce. Cook until browned, then drain excess fat.
  • Sauté veggies by adding shallot, garlic, and mushrooms. Cook until softened, about 5-7 minutes.
  • Make sauce by sprinkling flour over the beef mixture. Stir, then add beef broth, remaining Worcestershire, Dijon mustard, and thyme. Simmer 5 minutes.
  • Add cream and let it simmer for 2-3 minutes until smooth.
  • Finish with sour cream off heat, stirring until blended. Adjust seasoning if needed.
  • Combine noodles with sauce and let sit briefly to absorb flavors.
  • Serve garnished with parsley or chives.

Notes

Beef Choice:
I use 85/15 ground beef because it gives me the balance of flavor and richness I want without making the stroganoff too greasy. Drain excess fat if needed, but if you drain a good amount, taste the beef and adjust the seasoning before continuing.
Prevent Sticky Noodles:
Toss the drained noodles with a little butter or oil to keep them from sticking together or drying out while you finish the stroganoff.