Ground Beef Stroganoff

Ground Beef Stroganoff is the ultimate homemade comfort food that comes together easily in one-pot. It's creamy, comforting, budget-friendly and very simple to make with no canned cream of mushroom soup. This is a family approved meal you'll want to make again and again.

Course Dinner

Cuisine American

Keyword Beef Stroganoff with Ground Beef, Ground Beef Stroganoff

Prep Time 10

Cook Time 35

Total Time 40

Servings servings

Calories 531kcal

Author Heather

Ingredients

2 tbsp olive oil *divided
24 oz pre-sliced mushrooms *cremini, button or portobello
1 med brown onion *diced (about 1 cup)
1 tsp dried thyme *3 to 4 fresh sprigs if using fresh
1/2 teaspoon salt *plus more to taste
1/4 teaspoon black pepper
1 pound ground beef See Note #1 below
4-6 garlic cloves *crushed or minced, about 2 tablespoons
2 heaping teaspoons smoked Paprika
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
3 tablespoons all-purpose flour
4 cups beef stock
8 oz egg noodles
1 cup sour cream
fresh chives or Italian parsley for garnish

Instructions

In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the mushrooms and a pinch of salt. Sauté, stirring occasionally, until the mushrooms are tender and beginning to brown, 5–7 minutes. Transfer mushrooms to a plate and set aside.
Add the remaining 1 tablespoon olive oil to the skillet. Add the diced onion, thyme, ½ teaspoon salt, and black pepper. Sauté until the onion is softened, about 5 minutes. Add the ground beef and garlic. Cook, breaking the beef into large chunks, until no longer pink, 6–7 minutes.
Stir in the smoked paprika, Worcestershire sauce, Dijon mustard, and flour. Cook, stirring constantly, for 1 minute to blend the flavors and cook off the raw flour taste.
Pour in the beef stock, scraping up any browned bits from the bottom of the pan. Bring to a boil. Add the egg noodles directly to the boiling broth. Cook, stirring occasionally, until the noodles are tender, 10–12 minutes. (Lower heat to medium if boiling too rapidly.)
Turn off the heat. Stir in the sour cream and reserved mushrooms until well combined and creamy. Taste and adjust salt and pepper as needed. See Note #3 below.
Garnish with freshly chopped chives or Italian parsley. Serve hot and enjoy!

Video

Notes

Note #1- For the best flavor and texture, use ground beef with 85/15 or 80/20 fat content. I used Costco’s 1⅓ pound package of organic ground beef with excellent results.

Note #2- To make this meal gluten-free, use gluten-free pasta and swap all-purpose flour for a 1:1 gluten-free blend or use 1- 1½ cornstarch mixed with cold water as a slurry. Check your Worcestershire sauce is gluten-free also.

Note #3- Always turn off the heat before stirring in the sour cream. This prevents separation and keeps the sauce smooth and creamy.

Note #4- See the above section in post titled " Ways To Add Even More Flavor To Homemade Beef Stroganoff" for more ways to add flavor.

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