Description
Hearty ground beef stroganoff brings comfort to dinner tables with its creamy sauce and tender pasta. Savory beef mingles with sour cream and mushrooms, creating a quick weeknight meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 1 pound (454 grams) ground beef
- 12 ounces (340 grams) egg noodles
Vegetables and Aromatics:
- 1 small onion, diced
- 2 cups mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon paprika
Liquids and Seasonings:
- 2 cups beef broth
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Ignite a large skillet over medium heat, drizzle olive oil, and sear ground beef until it achieves a rich, caramelized exterior. Transfer the meat to a separate plate.
- Within the identical skillet, gently transform onions and mushrooms into a tender landscape, then introduce minced garlic and allow its fragrance to permeate for 60 seconds.
- Dust the vegetable mixture with a delicate layer of flour, creating a silky foundation. Incrementally stream beef broth, whisking diligently to forge a luxurious, velvety sauce that gradually thickens.
- Incorporate sour cream, sprinkle paprika, and season with salt and pepper. Reintroduce the reserved beef, allowing the ingredients to harmonize and meld their flavors.
- Simultaneously, prepare egg noodles according to package guidance, ensuring they reach an al dente perfection. Cascade the noodles into the skillet, gently tossing to cloak each strand with the robust stroganoff sauce.
- Present the dish immediately, still radiating warmth, and crown with a delicate scatter of freshly chopped parsley for a vibrant finishing touch.
Notes
- Make sure to drain excess fat from the ground beef to prevent a greasy dish and ensure a cleaner, more concentrated flavor profile.
- Use full-fat sour cream for a richer, creamier texture that coats the noodles perfectly and adds depth to the sauce.
- For a gluten-free version, swap wheat flour with cornstarch or alternative gluten-free flour, and use gluten-free egg noodles or zucchini noodles as a low-carb substitute.
- Enhance the umami flavor by adding a splash of Worcestershire sauce or a teaspoon of Dijon mustard to the sauce for an extra layer of complexity.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Russian
Nutrition
- Serving Size: 4
- Calories: 555 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 95 mg