Ground Beef Stroganoff is a comforting classic that combines savory beef with creamy sauce, all served over tender egg noodles. It's a dish that's both hearty and satisfying, perfect for busy weeknights or a cozy weekend meal.
Ground beef provides the savory base for our stroganoff, delivering a hearty and satisfying bite. Choose a lean version to avoid excess grease. Onion and garlic add depth and aromatic flavors that are essential to the dish. Mushrooms contribute a lovely earthiness, complementing the beef perfectly. Beef broth enhances the meaty flavor while helping to create the sauce. Flour acts as a thickening agent, ensuring the sauce has the right consistency. Sour cream is key for that classic creamy texture and tangy flavor. Worcestershire sauce adds a hint of umami and complexity. Finally, the egg noodles are the perfect vehicle for soaking up all the delicious sauce, and butter ensures they stay rich and luscious.
This Ground Beef Stroganoff pairs wonderfully with a simple green salad or steamed vegetables. A glass of red wine, like a Merlot or Pinot Noir, complements the rich flavors beautifully.
Start by heating your olive oil in a large skillet over medium heat. Toss in your chopped onion and minced garlic, and sauté until they become translucent. This usually takes about 3-4 minutes. Next, add the ground beef to the skillet. Break it up with a wooden spoon as it cooks, until it's browned and crumbly, which should take about 5-7 minutes. Drain any excess fat to keep the dish from becoming greasy.
Now, introduce the sliced mushrooms to the skillet. Cook them for around 5 minutes until they soften and begin to release their juices. Sprinkle the flour over the mixture, stirring well to combine everything evenly. Gradually pour in the beef broth while stirring constantly, to prevent lumps and ensure a smooth sauce. Once the sauce thickens slightly, stir in the Worcestershire sauce, salt, and pepper. Let the mixture simmer for about 5 minutes to let the flavors meld.
Reduce the heat to low and fold in the sour cream gently, ensuring it's well incorporated without curdling. Meanwhile, cook the egg noodles according to the package instructions in a separate pot. Once cooked, drain them and set aside. Add the cooked noodles and butter to the beef mixture, tossing gently to combine everything together. Finish by garnishing with chopped parsley before serving.
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