Description
A comforting, easy ground beef stroganoff made with savory mushrooms, tender ground beef, and a creamy sour cream sauce. Perfect for a quick weeknight dinner served over egg noodles or rice.
Ingredients
Units
Scale
- 1 lb ground beef
- 1 tablespoon olive oil (if needed)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 cup sour cream
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- Cooked egg noodles or rice, for serving
Instructions
- In a large skillet over medium-high heat, cook the ground beef until browned. Drain excess fat if needed and transfer beef to a plate.
- Add olive oil to the same skillet if needed. Sauté chopped onion and sliced mushrooms for 4–5 minutes until softened. Add minced garlic and cook for 30 seconds more.
- Sprinkle flour over the veggies and stir for 1–2 minutes to cook out the raw flour taste.
- Gradually stir in the beef broth, Worcestershire sauce, and Dijon mustard. Bring to a simmer and cook for 3–4 minutes, stirring often, until sauce thickens.
- Return cooked ground beef to the skillet. Stir to combine and simmer for 2–3 minutes until heated through.
- Remove from heat and stir in sour cream until smooth. Season with salt and pepper to taste.
- Serve over cooked egg noodles or rice and garnish with chopped parsley.
Notes
- Use lean ground beef for less grease, or swap in ground turkey or chicken.
- Add a splash of white wine for extra depth of flavor if desired.
- Best served fresh; leftovers keep in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup (without noodles)
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 90mg