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Quick Ground Beef Stroganoff

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A creamy and savory skillet meal with ground beef and egg noodles in a tangy sour cream gravy, ideal for weeknights.

Ingredients

Scale
  • 1 pound ground beef (85/15)
  • 8 ounces egg noodles (or any wide pasta)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 8 ounces mushrooms, sliced (optional)
  • 2 tablespoons butter or olive oil
  • 2 tablespoons all-purpose flour
  • 2 cups low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard (optional)
  • 3/4 cup sour cream
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Bring a pot of salted water to a boil and cook egg noodles until al dente. Drain and set aside.
  2. Heat a large skillet over medium-high heat. Add butter or oil.
  3. Add chopped onion and cook until softened, about 4 minutes. Stir in garlic for 30 seconds.
  4. Add ground beef. Break it up and brown until no longer pink, about 6 to 8 minutes. Season with salt and pepper.
  5. If using mushrooms, push beef to the side and cook mushrooms until they release liquid and turn golden, about 5 minutes. Mix with beef.
  6. Sprinkle flour over the beef mixture and stir to coat. Cook 1 minute to remove raw flour taste.
  7. Pour in beef broth slowly, scraping brown bits from the pan. Add Worcestershire sauce and Dijon. Bring to a gentle simmer and let thicken 3 to 4 minutes.
  8. Remove pan from heat. Stir in sour cream until smooth. Taste and adjust seasoning.
  9. Fold in cooked noodles and warm through on low heat for 1 minute. Garnish with parsley and serve immediately.

Notes

For a thicker sauce, add an extra tablespoon of flour or a cornstarch slurry. Swap sour cream for plain Greek yogurt for a lighter option.

Nutrition

Find it online: https://www.simplefamilydishes.com/ground-beef-stroganoff-recipe/