Craving a comforting, flavor-packed dinner that won’t keep you chained to the stove all night? Look no further! My Creamy Ground Beef Stroganoff is the answer. It’s unbelievably quick to make, packed with protein, and bursting with rich, creamy flavor that the whole family will adore. I know weeknights can be hectic, and finding balanced meals is a struggle. This recipe is my go-to for those crazy evenings when I need something delicious on the table in a flash.
Why You Will Love This Recipe
My grandmother, a woman of few words but incredible cooking skills, always had a knack for making simple ingredients taste extraordinary. Her version, though definitely old-school, was the inspiration for my Creamy Ground Beef Stroganoff. I’ve streamlined it for modern life, keeping all the comforting flavor while cutting down on the fuss. Every time I make it, I’m instantly transported back to her cozy kitchen, surrounded by the aroma of delicious food and the warmth of family.
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1/2 cup sour cream
- 1/4 cup chopped fresh parsley
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 1 pound egg noodles, cooked according to package directions
Step-by-Step Instructions for Making the Recipe
- Brown the beef: In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease.
- Sauté vegetables: Add the chopped onion and minced garlic to the skillet. Cook until softened, about 5 minutes.
- Add Mushrooms: Add sliced mushrooms and 1 tablespoon butter, cook till soft and brown. Take the beef and vegetables mix from the skillet and reserve.
- Make the roux: Melt the remaining butter in the same skillet. Whisk in the flour and cook for 1 minute, stirring constantly.
- Add broth: Gradually whisk in the beef broth until smooth.
- Combine and simmer: Return the beef and vegetable mixture to the skillet. Stir in the Dijon mustard. Bring the sauce to a simmer and cook for 5-7 minutes, or until slightly thickened.
- Stir in sour cream: Remove the skillet from the heat and stir in the sour cream. Do not boil after adding sour cream, on the risk of seeing it split.
- Season: Season with salt and pepper to taste.
- Serve: Serve the Creamy Ground Beef Stroganoff over cooked egg noodles. Garnish with fresh parsley.
- Serve the Creamy Ground Beef Stroganoff
Creamy Ground Beef Stroganoff
Ingredients
Equipment
Method
- In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease.1 pound ground beef
- Add the chopped onion and minced garlic to the skillet. Cook until softened, about 5 minutes.1 medium onion, 2 cloves garlic
- Add sliced mushrooms and 1 tablespoon butter, cook till soft and brown. Take the beef and vegetables mix from the skillet and reserve.8 ounces mushrooms, 2 tablespoons butter
- Melt the remaining butter in the same skillet. Whisk in the flour and cook for 1 minute, stirring constantly.2 tablespoons butter, 2 tablespoons all-purpose flour
- Gradually whisk in the beef broth until smooth.2 cups beef broth
- Return the beef and vegetable mixture to the skillet. Stir in the Dijon mustard. Bring the sauce to a simmer and cook for 5-7 minutes, or until slightly thickened.1 teaspoon Dijon mustard
- Remove the skillet from the heat and stir in the sour cream. Do not boil after adding sour cream, on the risk of seeing it split.1/2 cup sour cream
- Season with salt and pepper to taste.Salt and pepper
- Serve the Creamy Ground Beef Stroganoff over cooked egg noodles. Garnish with fresh parsley.1/4 cup chopped fresh parsley, 1 pound egg noodles
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