Ground Beef Stroganoff

This ground beef stroganoff is a mix of hamburger meat and mushrooms, all in a creamy sauce with egg noodles. A comfort food classic that's easy to make and is always a big hit with family and friends.

Course Main

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 581kcal

Author Sara Welch

Ingredients

3 tablespoons butter
1 pound ground beef I use 90% lean
1 1/4 teaspoons salt divided use
1/4 teaspoon pepper
1/2 cup yellow onion finely diced
8 ounces cremini mushrooms sliced
2 teaspoons garlic minced
3 tablespoons flour
1 1/2 cups beef broth
1 1/4 teaspoon sweet paprika
1/2 teaspoon Italian seasoning
1 tablespoon Worcestershire sauce
3/4 cup sour cream full fat
12 ounces egg noodles
2 tablespoons chopped parsley

Instructions

Cook the egg noodles in salted water according to package directions.
Heat 1 tablespoon of butter in a large pan over medium high heat.
Place the beef in the pan and cook for 4-5 minutes, breaking up the meat into small pieces with a spoon or spatula. Season with 1 teaspon of salt and 1/4 teaspoon of pepper.
After the meat is cooked through, remove it from the pan and place on a plate. Cover with foil to keep warm.
If there is excess grease in the pan from the beef, drain it off.
Melt the remaining 2 tablespoons of butter in the pan. Add the onions and mushrooms. Cook for 5-7 minutes, stirring occasionally, or until tender and browned. Season the vegetables with 1/4 teaspoon salt.
Add the garlic and cook for 30 seconds.
Add the flour to the pan, and stir to coat the vegetables. Cook for 1 minute, while continuing to stir.
Add the beef broth, paprika, Italian seasoning and Worcestershire sauce to the pan, stirring well. Cook for 3-4 minutes or until sauce is thickened.
Stir in the sour cream. Add the ground beef back to the pan and cook for 2-3 minutes until the meat is heated through.
Top the stroganoff with parsley, then serve with the egg noodles.

Notes

I typically use 90% lean ground beef. It's flavorful but doesn't produce a lot of excess grease. If you're using meat with a higher fat content, you'll want to drain the grease from the pan after the meat is cooked.
This sauce works best with full fat sour cream. Low fat dairy products can sometimes separate when exposed to heat. No sour cream on hand? Try a little heavy cream instead.
Ground beef stroganoff will stay fresh in the refrigerator for 3 days. I don't recommend freezing it as the sauce may separate when thawed.

Nutrition