ground beef stroganoff
Ground beef stroganoff is a comforting and creamy dish that combines seasoned ground beef with a rich mushroom sauce, served over egg noodles or rice. It's perfect for a family dinner and comes together quickly, making it ideal for busy weeknights.
Equipment
- 1 large skillet or frying pan
- 1 wooden spoon or spatula
- 1 measuring cups and spoons
- 1 pot for boiling noodles
- 1 cutting board
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 cup sour cream Can substitute with Greek yogurt for a lighter version.
- 1 teaspoon Worcestershire sauce
- to taste salt and pepper
- 1 tablespoon olive oil
- 8 ounces egg noodles Or rice, if preferred.
- for garnish fresh parsley Optional.
Instructions
- In a large skillet, heat olive oil over medium-high heat. Add chopped onion and minced garlic, sauté for about 3 minutes or until the onion becomes translucent.
- Add the ground beef to the skillet. Cook and stir until the beef is browned and fully cooked, about 5-7 minutes. Drain excess fat if necessary.
- Stir in sliced mushrooms and cook for another 3-4 minutes until the mushrooms have softened.
- Sprinkle the flour over the beef mixture and stir to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.
- Gradually pour in the beef broth while stirring to combine. Bring the mixture to a simmer and let it thicken for about 5 minutes.
- Reduce the heat to low and stir in the sour cream and Worcestershire sauce. Mix until well combined and heated through. Season with salt and pepper to taste.
- While the beef mixture is simmering, cook the egg noodles according to package instructions. Drain and set aside.
- Serve the beef stroganoff over the cooked egg noodles or rice. Garnish with fresh parsley if desired.
Notes
You can add more vegetables, such as bell peppers or peas, for added nutrition and flavor.
If you prefer a lighter version, you can substitute Greek yogurt for sour cream.
This dish pairs well with green salads or steamed vegetables.