Go Back

Easy Ground Beef Stroganoff

A 30-minute, restaurant-quality comfort meal using affordable ground beef. This recipe features a velvety mushroom and sour cream sauce built on professional 'fond management' techniques, served over traditional wide egg noodles.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Russian-Inspired
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

The Protein & Pasta
  • 1 lb ground beef 80/20 blend for best flavor.
  • 12 oz wide egg noodles
The Aromatics & Sauce
  • 8 oz mushrooms Sliced cremini or button.
  • 1 medium yellow onion Finely diced.
  • 3 cloves garlic Freshly minced.
  • 3 tbsp unsalted butter Divided use.
  • 2 tbsp all-purpose flour
  • 2 cups beef broth
  • 1 cup full-fat sour cream Tempered before adding.
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp paprika
  • to taste Salt & Pepper
  • for garnish Fresh parsley Chopped.

Equipment

  • Large skillet
  • Pasta Pot
  • Whisk

Method
 

  1. Cook egg noodles in salted boiling water. Aim for 1 minute less than package instructions. Drain and toss with a little butter.
  2. In a large skillet over medium-high heat, brown the beef. Let it sit undisturbed for 3 minutes to develop a 'fond' (crust). Break into crumbles, finish cooking, and remove from pan. Leave 1 tbsp of fat behind.
  3. Perform a 'dry sauté' with the mushrooms for 2 minutes. Add 2 tbsp of butter and the onions. Sauté until golden and onions are soft. Stir in garlic for 1 minute.
  4. Melt the remaining 1 tbsp butter. Sprinkle flour and paprika over the vegetables. Cook for 2 minutes to 'bloom' the spices and remove the raw flour taste.
  5. Slowly whisk in the beef broth. Add Worcestershire sauce and Dijon mustard. Simmer for 3-5 minutes until the sauce thickens and becomes glossy.
  6. Turn off the heat. Temper the sour cream by whisking in a small amount of the hot sauce first, then fold the mixture into the skillet. Return the beef and noodles to the pan and toss until coated.

Notes

Sofia's Pro Tip: To prevent the sauce from breaking, always add the sour cream off-heat. If you want a deeper flavor, use the 'Fond Management' rule: don't stir the beef too early! Let that brown crust form for maximum umami.