Easy Ground Beef Stroganoff
If you're looking for a hearty meal your whole family will love, you can't go wrong with this easy ground beef stroganoff. A slight variation on a classic favorite, it's made with simple ingredients in just 30 minutes!
Servings 6 servings
Calories 485kcal
Ingredients
- 12 ounces wide egg noodles cooked per package directions
- 1 pound lean ground beef
- 3 tablespoons butter unsalted
- 1 medium onion diced
- 12 ounce mushrooms baby bella, sliced
- 4-5 cloves garlic minced
- 3 tablespoons all purpose flour
- 2 cups beef broth low sodium, divided
- 10.5 ounces cream of mushroom soup
- ½ cup sour cream
- 1 ½ tablespoons Worcestershire sauce
- Salt and pepper to taste
- Fresh chopped parsley for garnish (optional)
Instructions
- In a large pot of water, boil water and cook the egg noodles according your package instructions until just al dente. Then drain into a colander in the sink and place noodles to a bowl.12 ounces wide egg noodles
- While cooking the egg noodles, add the ground beef to a large skillet and brown over medium-high heat for approximately 5 minutes until not longer pink. Break up the ground meat as you are cooking it into fine pieces. Drain any excess grease and place in a bowl.1 pound lean ground beef
- In the same skillet, add the butter and melt over medium high heat. Then add the onions and sliced mushrooms.3 tablespoons butter, 1 medium onion, 12 ounce mushrooms
- Sauté for about 4-6 minutes until the onions become translucent and soften. Then add the minced garlic and sauté for an additional 1-2 minutes.4-5 cloves garlic
- Sprinkle the flour evenly over top and stir continuously for another 1-2 minutes. Be careful not to burn.3 tablespoons all purpose flour
- Gradually add in the broth and using a wooden spoon, scape any bits off the bottom of the skillet.2 cups beef broth
- Stir in the cream of mushroom soup and cook for 5 minutes until the sauce thickens.10.5 ounces cream of mushroom soup
- Remove the skillet from the heat. Then add in the sour cream, Worcestershire sauce and salt and pepper to taste.½ cup sour cream, 1 ½ tablespoons Worcestershire sauce, Salt and pepper
- Finally, add the browned meat and cooked and drained egg noodles and stir to coat in the sauce.
- Garnish with fresh parsley if desired.Fresh chopped parsley
- Serve with a side of crusty bread and soak up all the delicious sauce!
Notes
Use ground turkey, ground chicken or ground chuck.
Use plain greek yogurt instead of sour cream.
Swap the heavy cream for cream of mushroom soup or a roux of a cup of cold water and 2 tablespoons of flour. You may want to add a beef bouillon or paste for extra flavor if you choose this swap.
Serve over any favorite pasta like penne, fusilli, bowtie or even mashed potatoes or brown or white rice.
If the sauce is too thick, add a little more broth.
Be sure to remove the skillet from the heat before adding in the sour cream or it will likely curdle. It is still edible but will have a slightly different texture.
Store leftovers in an airtight container in the refrigerator for up to 5 days. Freeze in a freezer safe container for up to 2 months.
Nutrition
Serving: 1serving | Calories: 485kcal | Carbohydrates: 52g | Protein: 30g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 821mg | Potassium: 784mg | Fiber: 3g | Sugar: 4g | Vitamin A: 333IU | Vitamin C: 4mg | Calcium: 69mg | Iron: 4mg
