Savory Beef Mushroom Stroganoff is a comforting, hearty dish that combines tender beef and earthy mushrooms in a rich, creamy sauce. Perfect for a cozy night in, this recipe makes for an irresistible meal that’s both simple to prepare and satisfyingly delicious.
The base of this dish is ground beef, which provides a hearty, satisfying protein. We use cremini mushrooms for their deep, savory flavor that complements the beef beautifully. Onion and garlic add aromatic depth to the dish, while flour helps thicken the sauce to a perfect consistency. The beef broth enhances the meaty flavor, and Worcestershire sauce adds a tangy, umami punch. Finally, sour cream brings creaminess and a slight tang, tying the whole dish together.
This stroganoff pairs wonderfully with a simple green salad dressed in a light vinaigrette. For a more substantial meal, serve it alongside roasted vegetables or crusty bread to soak up all that creamy sauce.
Start by melting the butter in a large skillet over medium heat. Add the diced onion and minced garlic, cooking them until they become fragrant and the onions are translucent. This should take about 2-3 minutes.
Next, add the ground beef to the skillet. Use a spoon to break it apart as it cooks. You’ll want it browned all over, which should take around 5-7 minutes.
Once the beef is browned, stir in the sliced mushrooms. Continue to cook until the mushrooms are soft and have released their juices, about 4-5 minutes.
Now, sprinkle the flour evenly over the beef and mushroom mixture. Stir well to ensure the flour is fully incorporated, as this will help thicken your sauce.
Gradually pour in the beef broth, stirring constantly. You’ll notice the sauce beginning to thicken as it heats. Once thickened, stir in the Worcestershire sauce and season with salt and pepper to taste.
Reduce the heat to low, then mix in the sour cream until it’s well incorporated, resulting in a creamy, luscious sauce.
While the sauce simmers gently, cook the egg noodles according to the package directions. Once cooked, drain them and set aside.
To serve, plate the egg noodles and generously ladle the beef stroganoff over the top. Garnish with freshly chopped parsley for a pop of color and added freshness.
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