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Creamy ground beef stroganoff over egg noodles, featuring an umami-rich sauce with tomato paste and Dijon mustard.

Creamy Ground Beef Stroganoff

Rebecca Blumer
A cozy, chef-inspired weeknight dinner featuring deeply browned beef, a silky roux-based sauce, and a velvety sour cream finish served over wide egg noodles. Pure comfort in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 485 kcal

Equipment

  • Large Skillet
  • Large Pot
  • Wooden Spoon

Ingredients
 

  • 1 pound lean ground beef
  • 1/2 cup chopped onion
  • 1 can mushrooms 4.5-ounce, drained
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon mustard powder
  • 2 tablespoons all purpose flour
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon ground black pepper
  • 1 package wide egg noodles 8-ounce
  • 1/2 cup sour cream
  • freshly chopped parsley for garnishing

Instructions
 

Brown the beef base

  • Set a large skillet over medium heat, then add the ground beef, chopped onion, mushrooms, garlic powder, and mustard powder. Break the meat up, then let it sit long enough to actually sizzle, not steam.
  • Keep cooking for 6 to 8 minutes, stirring occasionally, until the beef is browned and crumbly and you can smell that deep, roasted aroma.

Build the roux and savory sauce

  • Sprinkle the 2 tablespoons all purpose flour evenly over the hot beef mixture, then stir until everything looks lightly dusty and coated. Give it a moment on the heat so the flour loses that raw smell.
  • Pour in the 1 cup beef broth gradually, then add the 1 tablespoon Worcestershire sauce and 1/2 teaspoon ground black pepper. Scrape the bottom with a wooden spoon until the browned bits release into the liquid and the sauce turns glossy.
  • Bring it to a gentle simmer and cook 10 to 15 minutes, until it thickens slightly and coats the back of a spoon.

Cook the noodles and finish with sour cream

  • While the skillet simmers, boil the egg noodles in a large pot of salted water for about 7 to 9 minutes, until tender. Drain well.
  • Take the skillet off the heat, then stir in the 1/2 cup sour cream a little at a time until the sauce turns uniformly creamy and pale brown.
  • Spoon the stroganoff over the hot noodles, then finish with freshly chopped parsley for garnishing.

Notes

Flavor Tip: Let the beef sit against the hot skillet without moving it to trigger the Maillard reaction, which creates a deeply savory flavor base.
Safety Tip: Always remove the pan from the heat before adding the sour cream. This prevents the sauce from boiling, which causes the cream to curdle and separate.
Storage Tip: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth to restore the silky texture.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 485kcalCarbohydrates: 46gProtein: 28gFat: 22gSaturated Fat: 11gCholesterol: 95mgSodium: 840mgPotassium: 520mgFiber: 2gSugar: 3gVitamin A: 12IUVitamin C: 4mgCalcium: 65mgIron: 4mg
Keyword Comfort Food, ground beef stroganoff, skillet dinner, weeknight meal
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