Ground Beef Stroganoff
The easiest, tastiest recipe for Beef Stroganoff! This one-pot recipe is made with ground beef, a from-scratch mushroom gravy, and tender egg noodles. It delivers comfort--fast!
Servings: 6
Equipment
Ingredients
- 1 teaspoon extra virgin olive oil
- 1 pound lean ground beef
- 1 small yellow onion finely diced
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms diced
- 2 cloves garlic minced
- 1 teaspoon dried thyme leaves
- 2 tablespoons all-purpose flour
- ½ cup dry red wine or ½ cup additional stock
- 4 cups low-sodium beef stock
- ½ teaspoon kosher salt
- 1 teaspoon pepper
- 1 tablespoon dried onion soup mix
- 2 teaspoons Worcestershire Sauce
- 8 ounce egg noodles
- ¾ cup sour cream full-fat or reduced-fat
Instructions
- In a large heavy-bottomed saucepan, heat 1 teaspoon extra virgin olive oil for 30-60 seconds over medium-high heat. Once heated add in the ground beef and minced onion brown and cook until the beef is no longer pink, breaking the meat up as it cooks. If needed, remove the pan from the heat and drain off excess grease.
- Return the pan to the heat, add 2 tablespoons unsalted butter and let the butter melt into the beef. Add in the diced mushrooms and cook for 3-4 minutes, or until the mushrooms are tender. Add in 2 cloves garlic and 1 teaspoon dried thyme leaves and cook for 30 seconds just to lightly toast..
- Sprinkle 2 tablespoons all-purpose flour over the mixture and cook for 1 minute, stirring the entire time.
- Add in ½ cup dry red wine (or additional beef stock) and scrape up any browned bits on the bottom of the inner pot. Let cook, stirring often, for 1-2 minutes to reduce the wine slightly.
- Add 4 cups low-sodium beef stock, ½ teaspoon kosher salt, 1 teaspoon pepper, 1 tablespoon dried onion soup mix, and 2 teaspoons Worcestershire Sauce. Bring mixture to a boil.
- Once boiling, stir in 8 ounce egg noodles, cover, and cook for 8-10 minutes, or until the egg noodles are tender. Quickly remove the lid every 3 minutes or so to give the noodles a good stir.
- Remove the heat and stir in the ¾ cup sour cream until combined and creamy. Serve immediately.
Notes
Beef: Feel free to swap it out for ground turkey or ground chicken if desired.
Dried Onion Soup: Use store-bought, my homemade blend, or ½ tablespoon dried onion flakes, and ½ teaspoon each of onion powder, garlic powder, dried parsley, and kosher salt for a close replica.
Cremini Mushrooms: Sometimes labeled baby bella mushrooms. While you can use button mushrooms, they will lack flavor. I recommend cremini.
Red Wine: Use a dry red wine (like Merlot or Cabernet). If you don't cook with alcohol, use additional broth. Never use something labeled cooking wine.
Don't Use Fat Free Sour Cream, as it has an off-putting taste and texture.
Storage: Store in an airtight container in the refrigerator for up 3 days. Reheat individual servings in a heat-safe bowl covered with a damp paper towel until heated through. I don't recommend freezing due to sour cream.
Nutrition
Calories: 388kcal | Carbohydrates: 37g | Protein: 27g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 99mg | Sodium: 407mg | Potassium: 926mg | Fiber: 2g | Sugar: 3g | Vitamin A: 246IU | Vitamin C: 2mg | Calcium: 93mg | Iron: 4mg
