Description
A cozy, easy-to-make Ground Beef Stroganoff perfect for fall evenings, featuring rich flavors and creamy sauce over noodles.
Ingredients
- 1 lb ground beef (lean or medium grind)
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 10 oz mushrooms, sliced
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 2 tbsp tomato paste
- 1 cup beef stock
- 1 cup sour cream or plain yogurt (room temperature)
- 1 tbsp Worcestershire sauce
- Salt and freshly ground black pepper, to taste
- 12 oz egg noodles, cooked according to package directions
- Fresh parsley, chopped, for garnish
Instructions
- Prepare noodles: Cook egg noodles in salted water until al dente, drain, and set aside.
- Brown the beef: Heat 1 tbsp oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking up with a spoon, until just browned. Season lightly with salt and pepper and transfer to a plate.
- Sauté aromatics: Lower heat to medium, melt butter in the same skillet, add onion and mushrooms, and cook until soft and golden (about 6–8 minutes). Add garlic and cook 30 seconds until fragrant.
- Build the sauce: Stir in smoked paprika, thyme, and tomato paste; cook 1 minute. Pour in beef stock and Worcestershire sauce, scraping up browned bits. Simmer 3–5 minutes until slightly reduced.
- Finish with cream: Return the browned beef to the skillet and stir in sour cream off the heat (to prevent curdling). Warm through gently, taste and adjust salt and pepper.
- Combine and serve: Toss sauce with egg noodles or spoon the beef mixture over a bed of noodles. Garnish with fresh parsley and serve with a warm loaf or seasonal rolls.
Notes
Use room-temperature sour cream to avoid curdling. Don’t overcook the mushrooms for best flavor. If the sauce is thin, simmer uncovered or whisk in cornstarch to thicken.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American