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 or white onion finely diced
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms diced
- 2 cloves garlic minced
- 1 teaspoon dried thyme leaves optional
- 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 + more to taste
- 1 teaspoon pepper
- 1 tablespoon dried onion soup mix see recipe notes for individual spices
- 2 teaspoons Worcestershire Sauce
- 12 ounces egg noodles
- ¾ cup sour cream full-fat or reduced-fat
Instructions
- Measure out ¾ cup sour cream and let it sit at room temperature while preparing the dish. This helps it to not separate when it hits the hot dish.
- In a large, heavy-bottomed saucepan, heat the oil over medium-high heat until shimmering, about 30-60 seconds. Add the ground beef and minced onion and cook until the beef is no longer pink, breaking it up as it cooks. If needed, remove the pan from the heat, drain off excess grease, then return the pan to the heat.
- Add 2 tablespoons unsalted butter to the pan and let it melt. Once melted, add the diced mushrooms and cook for 3-4 minutes, or until tender. Add the garlic and 1 teaspoon dried thyme leaves and cook for 30 seconds to lightly toast.
- Sprinkle 2 tablespoons all-purpose flour over the mixture and cook for 1 minute, stirring constantly.
- 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 it 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 the mixture to a boil.
- Once boiling, stir in the egg noodles and return to a boil. Once boiling, reduce the heat to medium-low, cover, and cook for 10-13 minutes, removing the lid to stir the mixture every 2-3 minutes, or until the noodles are tender.
- Remove the heat and stir in the 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 can have an off-putting taste and texture.
Storage: Store in an airtight container in the refrigerator for up to 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 the sour cream.
Nutrition
Calories: 469kcal | Carbohydrates: 51g | Protein: 30g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 115mg | Sodium: 736mg | Potassium: 988mg | Fiber: 3g | Sugar: 3g | Vitamin A: 260IU | Vitamin C: 2mg | Calcium: 102mg | Iron: 4mg
