Ground Beef Stroganoff (Printer-Friendly)
Creamy ground beef with savory mushroom gravy served atop tender egg noodles for a cozy meal.
# What You’ll Need:
→ Meat
01 -
1 pound ground beef (85/15 recommended)
→ Vegetables
02 -
½ cup diced yellow onion
03 -
1 teaspoon minced garlic (approximately 1-2 cloves)
→ Dairy
04 -
3 tablespoons salted butter
05 -
1 cup sour cream
→ Pantry
06 -
3 tablespoons all-purpose flour
07 -
1½ cups beef broth (low sodium preferred)
08 -
10.5 ounce can cream of mushroom soup
09 -
Salt, to taste
10 -
Black pepper, to taste
→ Pasta
11 -
Cooked egg noodles, for serving (optional)
# Steps to Follow:
01 -
In a large skillet over medium-high heat, cook ground beef with diced onion and minced garlic until the meat is thoroughly browned and crumbled.
02 -
Drain the rendered fat from the skillet to remove excess grease, then return the pan to medium heat without adding beef back yet.
03 -
Add salted butter to the pan and melt completely. Whisk in all-purpose flour and cook to absorb the butter, creating a roux.
04 -
Gradually whisk in beef broth, increasing heat to high, and bring to a boil. Stir continuously for 2-3 minutes until the mixture begins to thicken.
05 -
Reduce heat to medium and whisk in sour cream and cream of mushroom soup until combined thoroughly.
06 -
Season with salt and black pepper to taste, adjusting seasoning gradually and adding extra broth if mixture thickens too much.
07 -
Return the drained ground beef to the skillet, stir well to incorporate, and allow to simmer for 5 minutes to meld flavors.
08 -
Plate the stroganoff over cooked egg noodles and serve immediately.
# Helpful Hints:
01 -
This dish pairs excellently with steamed vegetables or a green salad. Ground chicken or turkey can substitute beef; use chicken broth if substituting meats.
02 -
Leftovers should be refrigerated in a covered container for up to 3 days. Freezing is not recommended due to potential separation of creamy ingredients.