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Cozy Ground Beef Stroganoff with Egg Noodles: Easy Recipe

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A quick and easy ground beef stroganoff with tender egg noodles in a rich, creamy sauce. Perfect for busy weeknights, this comforting dish comes together in about 30 minutes using simple ingredients.

Ingredients

Scale
  • 1 lb (450g) ground beef (80/20 recommended)
  • 8 oz (225g) wide egg noodles
  • 8 oz (225g) cremini or white button mushrooms, sliced ¼-inch thick
  • 1 medium yellow onion, diced fine
  • 3 cloves garlic, minced
  • 1 cup (240ml) full-fat sour cream, at room temperature
  • 2 cups (480ml) low-sodium beef broth
  • 2 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sweet or smoked paprika
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Cook the egg noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions until al dente (about 6-8 minutes). Drain in a colander (do not rinse). Toss with a little butter if not using immediately to prevent sticking.
  2. Brown the ground beef: While noodles cook, heat a large skillet over medium-high heat. Add the ground beef and break it apart with a wooden spoon. Let cook undisturbed for about 2 minutes to develop a brown crust, then stir and continue cooking until no longer pink. Leave about 1 tablespoon of fat in the skillet. Transfer beef to a plate and set aside.
  3. Sauté the aromatics: Reduce heat to medium and add butter to the same skillet. Once melted, add diced onion and sliced mushrooms. Cook for 4-5 minutes, stirring occasionally, until mushrooms release their liquid and start to brown. Add minced garlic and cook for 30 seconds until fragrant.
  4. Make the roux: Sprinkle flour over the mushroom mixture and stir constantly for about 1 minute until the mixture looks pasty and clumpy.
  5. Build the sauce: Slowly pour in beef broth while stirring continuously. Keep stirring until flour is fully incorporated and mixture thickens, about 2-3 minutes. Add Worcestershire sauce, Dijon mustard, and paprika. Stir and let simmer gently for 2 minutes until sauce coats the back of a spoon.
  6. Combine everything: Return cooked ground beef (with any juices) to the skillet. Stir and let simmer for 2 minutes. Taste and adjust salt and pepper.
  7. Finish with sour cream: Remove skillet from heat and let cool for about 30 seconds. Stir in sour cream gradually until sauce is smooth and creamy. The color should turn a pale brown.
  8. Serve immediately: Add cooked egg noodles to the skillet and toss gently to coat, or serve stroganoff over a bed of noodles. Garnish with fresh parsley if desired.

Notes

For gluten-free: use gluten-free egg noodles and substitute flour with 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry). For dairy-free: use coconut cream or thick cashew cream instead of sour cream, and olive oil instead of butter. Let sour cream come to room temperature to prevent curdling. If sauce is too thin, simmer a few more minutes before adding sour cream; if too thick, add a splash of warm beef broth or water.

Nutrition

Keywords: ground beef stroganoff, easy stroganoff, beef stroganoff with egg noodles, quick stroganoff, comfort food, weeknight dinner, creamy stroganoff

Find it online: https://cookluma.com/cozy-ground-beef-stroganoff-with-egg-noodles-easy-recipe/