Beef Stroganoff with Ground Beef
This Beef Stroganoff with Ground Beef is a quick and budget-friendly twist on the classic dish, made in under 30 minutes. It’s the perfect weeknight dinner with tender ground beef in a creamy mushroom sauce served over egg noodles. Comforting, hearty, and loaded with flavor, this is sure to be a family favorite!
Servings: 8
Ingredients
- 2 Tablespoons olive oil
- 1 pound lean ground beef
- 8 ounces baby bella mushrooms, sliced
- 1 yellow onion, diced
- 8 cloves garlic, minced finely
- 2 teaspoons dried thyme
- 1 teaspoon Morton kosher salt*
- 1/2 teaspoon smoked paprika
- fresh cracked black pepper
- 2 Tablespoons all-purpose flour
- 2 cups beef broth
- 1 Tablespoon worcestershire sauce
- 1 Tablespoon dijon mustard
- 1 Tablespoon soy sauce
- 1 8-ounce container full fat sour cream
- 8 ounces egg noodles, prepared according to package instructions
Instructions
- Cook the Beef: Place a large skillet on the stove and heat 2 Tablespoons of olive oil over medium-high heat. Add 1 pound of ground beef to the skillet. As the beef cooks, use a wooden spoon to break it up into small pieces. Continue cooking until the beef is mostly browned, with only a bit of pink remaining. Don’t drain any grease from the skillet, as it will add flavor to the sauce.2 Tablespoons olive oil, 1 pound lean ground beef
- Sauté the Vegetables: Reduce the heat to medium. In the same skillet with the beef, add the sliced mushrooms and diced onions. Cook for about 5 minutes, stirring occasionally, until the onions are soft and the mushrooms are golden. Add the minced garlic, dried thyme, kosher salt, smoked paprika, and a few cracks of fresh black pepper. Stir well, and cook for another 1-2 minutes, or until you can smell the garlic and spices.8 ounces baby bella mushrooms, sliced, 1 yellow onion, diced, 8 cloves garlic, minced finely, 2 teaspoons dried thyme, 1 teaspoon Morton kosher salt*, 1/2 teaspoon smoked paprika, fresh cracked black pepper
- Thicken with Flour and Broth: Sprinkle 2 Tablespoons of flour over the vegetables and beef mixture. Stir constantly for 1-2 minutes to ensure the flour is fully absorbed, forming a thick paste. Slowly pour in 2 cups of beef broth, stirring continuously to avoid any lumps. Scrape any brown bits off the bottom of the pan. Increase the heat slightly to bring the mixture to a gentle boil, then cook for about 2 minutes, allowing the sauce to thicken slightly.2 Tablespoons all-purpose flour, 2 cups beef broth
- Add Flavorings & Pasta: Add the Worcestershire sauce, Dijon mustard, and soy sauce to the skillet, stirring until everything is combined. Add the cooked egg noodles to the skillet and gently stir them into the sauce, making sure the noodles are coated evenly.1 Tablespoon worcestershire sauce, 1 Tablespoon dijon mustard, 1 Tablespoon soy sauce, 8 ounces egg noodles, prepared according to package instructions
- Finish with Sour Cream: Turn off the heat and add the sour cream to the skillet. Stir until the sour cream is fully incorporated into the sauce, creating a smooth and creamy texture. If the sauce seems too thick, add a splash of broth or pasta water to thin it out to your desired consistency.1 8-ounce container full fat sour cream
Notes
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Salting Pasta Water: Be generous when salting the pasta water.
- Room Temperature Sour Cream: To prevent curdling, use room-temperature sour cream and add it off the heat.
- Adjust Consistency: If the sauce is too thick, thin it out with a splash of beef broth or pasta water.
Nutrition
Calories: 252kcal | Carbohydrates: 26g | Protein: 18g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 60mg | Sodium: 735mg | Fiber: 2g | Sugar: 2g