Ground Beef Stroganoff
Beef stroganoff is one of the most soul-warming comfort foods around! This version uses more economical ground beef instead of steak, and is full of mushrooms and onions that are smothered in a rich, beefy gravy and tossed with egg noodles.
Servings: 4 servings
Calories: 627kcal
Ingredients
- 2 tsp olive oil optional
- 1 lb. ground beef (we use 80/20 or 85/15)
- 2 Tbsp unsalted butter
- 1 medium yellow onion diced
- 8 - 12 oz baby portobello mushrooms roughly chopped
- 5 cloves garlic minced
- 1 tsp kosher salt
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1/4 cup all purpose flour
- 1/2 cup dry white wine such as Chardonnay
- 2 cups reduced sodium beef broth
- 1 Tbsp Worcestershire sauce
- 1/2 cup sour cream
- 1 Tbsp whole grain mustard or Dijon
To serve
- 12 - 16 oz dried egg noodles cooked according to package directions
Garnishes
- sliced green onions
- minced fresh parsley
- sprinkle of black pepper
Instructions
Brown ground beef
- Heat a large skillet over MED HIGH heat. Once pan is hot, if using olive oil, add it. Add ground beef and cook for about 4-5 minutes, crumbing the meat as it cooks.
- Drain in a colander and set aside.
Cook veggies
- Return skillet to stovetop over MED/MED HIGH heat. Add butter and let melt. Once melted, add onions and mushrooms. Cook for 5-8 minutes, stirring often, until onions are soft and the mushrooms are getting golden brown.
- Add garlic and cook another 30 seconds to 1 minute.
Make beef gravy
- Return drained beef to the skillet and stir to combine.
- Add thyme, salt, pepper, and flour. Stir around and cook for about a minute to get the taste of raw flour out.
- Pour in the white wine, stirring and scraping the bottom of the skillet as you stir. Cook for about a minute or so, letting the wine concentrate and reduce.
- Pour in the beef broth slowly, stirring as you add it. Then stir in Worcestershire sauce and cook, stirring often, until mixture is starting to thicken.
- Stir in the sour cream and mustard, then simmer another couple of minutes, until everything is heated through, and the sauce is thick enough to coat the back of a wooden spoon.
Serve
- Serve over egg noodles that have been cooked to al dente, sprinkled with green onions, minced parsley, and a bit of black pepper.
Notes
- I've estimated this recipe serves 4, but feel free to divide the skillet up into as many servings as you'd like.
- Calorie information includes the egg noodles.
Nutrition
Calories: 627kcal | Carbohydrates: 37g | Protein: 29g | Fat: 38g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 137mg | Sodium: 995mg | Potassium: 1000mg | Fiber: 2g | Sugar: 4g | Vitamin A: 390IU | Vitamin C: 4mg | Calcium: 102mg | Iron: 4mg