Easy Ground Beef Stroganoff

This quick & cozy weeknight recipe is full of flavor! You'll love my easy method for making a rich, creamy sauce without cream of mushroom soup.

Course Main Course

Cuisine American, Russian

Keyword Beef Stroganoff, Ground Beef, Ground Beef Stroganoff

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 721kcal

Author Cara Harbstreet

Ingredients

1 1/2 lbs ground beef (85/15)
1 tbsp olive oil
1 medium yellow onion diced
8 oz cremini or button mushrooms sliced
2 tbsp all-purpose flour
1 ¼ cup beef broth
1 cup heavy cream
⅓ cup sour cream
1 ½ tbsp dijon mustard
3 cloves garlic minced
½ tsp black pepper
½ tsp All-Purpose MSG Seasoning or swap for ¼ tsp salt
Parsley and smoked paprika for garnish optional
1 package egg noodles 16 oz
Water to boil the noodles

Instructions

Heat a large skillet over medium-high heat. Once heated, add the olive oil and sauté the onions for two minutes. Add the mushrooms and cook another 5-6 minutes. Once they’re even browned, add the garlic and cook for another minute.
Transfer the mushroom mixture to a bowl and use the same pan to fully brown the ground beef. Cooking until there is no pink remaining and the edges begin to crisp.
Meanwhile, bring a large pot of water to a boil over high heat. Once boiling, add the egg noodles and cook according to package directions. Once done, drain and return the pot.
To make the sauce, add the mushroom mixture back to the skillet with the cooked ground beef. Reduce heat to low. Dust the all-purpose flour over everything and stir it in to make a paste-like texture.
Stir in the beef broth to deglaze the pan, the add the heavy cream and bring it to a simmer. Cook 1-2 minutes or until it thickens to a gravy consistency.
Turn off the heat before adding the sour cream (to avoid curdling), dijon mustard, black pepper, and MSG (or salt). Mix well until everything is well combined. Serve over egg noodles and garnish with chopped parsley and smoked paprika (optional).

Video

Notes

To store leftovers, store in airtight containers and refrigerate. To reheat, microwave in 30-40 second increments, stirring and repeating, until heated through. Enjoy leftovers within 4 days for best results.

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