Ground Beef Stroganoff
Ground Beef Stroganoff is a classic comfort food updated to use simple pantry ingredients and too cook up in only one pan! Tender ground beef, onions, garlic, mushrooms, herbs, broth and egg noodles all come together in one fragrant, divine dish!
Servings:4 servings
Ingredients
- 1 pound ground beef
- salt and pepper , to taste
- 1 teaspoon Italian seasoning , or Herbs de Provence
- 2 tablespoons butter
- 8 ounces sliced mushrooms
- ½ white or yellow onion, diced
- 3 teaspoons minced garlic
- ¼ cup flour
- 2 ½ cups beef broth
- 3 tablespoons worcestershire sauce
- 1 teaspoon salt
- ¼ teaspoon pepper
- ⅔-1 cup sour cream
- 8 ounces egg noodles , (uncooked) or short pasta noodles like elbows or shells (cooked)
Instructions
- Divide ground beef into large chunks and drop into a large skillet over medium heat (if not using a nonstick pan, drizzle it with a bit of oil first). Season beef generously with salt and pepper, and add the herbs de provence. Brown for 2-3 minutes, then break up with a spoon or spatula and continue to brown until there is no more pink. Transfer to a bowl and cover to keep warm.
- Add butter to the pan. Once melted, stir in onions, mushrooms, and garlic for 2 minutes til garlic is fragrant and onions are translucent. Sprinkle with flour and stir for 1 minute until foamy.
- Gradually whisk in beef broth, stirring constantly. Stir in worcestershire sauce, salt, and pepper.
- Reduce heat to a low simmer. Once no longer bubbling, stir in sour cream.
- Stir in ground beef and noodles. (If using egg noodles, cover and simmer 3-5 minutes until softened). Taste, add salt and pepper if needed. Garnish with chopped parsley if desired and serve.
Notes
- Easily swap out the ground beef for ground chicken, turkey, or my personal favorite - ground Italian sausage.
- The flour acts as a thickening agent in this recipe but if you get to the end and find that it's not quite as thick as you'd like it, go ahead and add a cornstarch slurry by stirring together equal parts corn starch and cold water and then stirring mixture into the sauce while it is boiling, then reduce heat to low as it thickens. Start with 1 tablespoon each water and corn starch and repeat as needed until you're happy with the consistency.
- Stroganoff is typically served with egg noodles which are very soft, but I love to use small shells in this recipe or even another spiral noodle like cellentani.
- If you're up for something new, try adding fresh baby spinach leaves (just stir them in at the end for 1-2 minutes til softened) or add 1/2 teaspoon crushed red pepper flakes for a hint of heat!
Nutrition
Calories: 655 kcal, Carbohydrates: 54 g, Protein: 33 g, Fat: 34 g, Saturated Fat: 14 g, Trans Fat: 1 g, Cholesterol: 149 mg, Sodium: 1395 mg, Potassium: 911 mg, Fiber: 3 g, Sugar: 6 g, Vitamin A: 298 IU, Vitamin C: 5 mg, Calcium: 125 mg, Iron: 5 mg