Ground Beef Stroganoff (Printer-Friendly)
Hearty ground beef in a creamy mushroom sauce paired with tender egg noodles for a comforting meal.
# What You'll Need:
→ Proteins
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
08 -
10.5-ounce can cream of mushroom soup
09 -
Salt and freshly ground black pepper, to taste
→ Serving suggestion
10 -
Cooked egg noodles (as needed for serving)
# Steps to Follow:
01 -
In a large skillet over medium-high heat, brown ground beef with diced onion and minced garlic until fully cooked and lightly crumbled.
02 -
Drain off excess grease from cooked ground beef mixture, then return the skillet to medium heat.
03 -
Add salted butter to the skillet and melt completely. Whisk in all-purpose flour, cooking until the mixture absorbs the butter and turns slightly golden.
04 -
Gradually whisk in beef broth, increasing heat to high. Bring to a boil while whisking vigorously to eliminate lumps and cook until thickened, approximately 2-3 minutes.
05 -
Reduce heat to medium, whisk in sour cream and cream of mushroom soup until fully combined and smooth.
06 -
Add salt and freshly ground black pepper to taste, adjusting seasoning as preferred. If the sauce thickens excessively, thin with a small amount of additional beef broth.
07 -
Return cooked ground beef mixture to the skillet, stirring to combine. Allow to simmer gently for 5 minutes to meld flavors and heat through.
08 -
Spoon the stroganoff over cooked egg noodles and serve immediately.
# Extra Suggestions:
01 -
For a lighter version, substitute ground turkey or chicken and use chicken broth instead of beef broth.
02 -
Leftovers can be refrigerated up to three days; avoid freezing to maintain creamy texture.
03 -
Cream of mushroom soup can be replaced with homemade versions for enhanced flavor.