Ground Beef Stroganoff

This easy beef stroganoff is a hearty and comforting dinner. The beef is simmered in a savory sauce flavored with mushrooms, mustard and sour cream and served with egg noodles.

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Author: April Anderson

Servings: servings

Prep Time: 15

Cook Time: 30

Total Time: 45

Ingredients

8 ounces egg noodles
3 tablespoons unsalted butter divided
12 ounces cremini mushrooms large ones quartered and small ones halved
1 teaspoon kosher salt divided
1 cup chopped yellow onion (about 1 small onion)
3 large garlic cloves
1 pound 90% lean ground beef
2 tablespoons all-purpose flour
3 tablespoons dry white wine
1 tablespoon Dijon mustard
1 cup beef stock
1/4 cup sour cream
chopped parsley for garnish

Instructions

Boil the egg noodles according to package directions. Drain and set aside.
In a large pan, melt 2 tablespoons of butter over medium-high heat. Add the mushrooms and 1/2 teaspoon of salt and cook them, stirring occasionally, for about eight minutes to ten minutes or until they have released their moisture and and are golden brown.
Add 1 tablespoon of butter and, as it melts, stir to coat the mushrooms. Transfer the mushrooms to a bowl and set aside.
In the same pan, cook the onion, garlic and ground beef until the beef is browned. Sprinkle the flour over the beef and stir until you no longer see the flour.
Add the wine and simmer it with the beef for a minute or so scrapping up any browned bits off the bottom of the pan while it simmers. Stir in the mustard and browned mushrooms.
Add the stock and bring it to a simmer. Simmer the broth until it reduces a bit - about five minutes or so. Turn off the heat and add the sour cream and stir. Add 1/2 teaspoon of salt and the cooked egg noodles. Stir to coat the noodles in the sauce. Garnish with the parsley for serving.

Notes

I like the big bites of mushrooms in the dish, but if you aren't a mushroom lover (or cooking for someone who isn't) you can finely chop the mushrooms instead. They will need less time to cook and will sort of disappear into the sauce so you still have the flavor without the big mushroom pieces.

If you use a higher fat beef you may want to drain off some of the fat before adding the flour. Depending on the amount of fat in your beef the nutrition estimate will vary.

Use a dry white wine that you like to drink, like sauvignon blanc or chardonnay. You only need a little for the recipe so save rest to serve with dinner.

The sauce has a good hit of mustard, so if you're not a mustard fan, you may want to dial back. Start with one to two teaspoons - you can always add a little more after you've made the sauce.

Depending on how much sodium your beef stock has you may need to adjust the salt in the recipe. I used regular beef stock and found the amount of added salt in the recipe was just right.

I love beef stroganoff with egg noodles, but it's also great over rice or mashed potatoes.

Nutrition Estimate

Course: Dinner

Cuisine: American

Keyword: easy stroganoff recipe, ground beef stroganoff