Ground Beef Stroganoff: Imagine a dish that effortlessly marries tender beef, a rich creamy sauce, and hearty egg noodles, all coming together in one irresistible bite. This isn’t just a meal; it’s a comforting embrace after a long day, a heartwarming family favorite that consistently delivers on flavor and satisfaction. Rooted in 19th-century Russia, the original Beef Stroganoff was a sophisticated dish, often gracing the tables of the aristocracy. Our modern take, focusing on creating a truly delicious Ground Beef Stroganoff, respectfully reimagines this classic, making it a beloved staple in kitchens worldwide due to its accessibility and speed.
It’s a testament to timeless flavors, offering a symphony of savory notes from the seasoned ground beef, the luxurious tang of sour cream, and the comforting embrace of perfectly cooked pasta. This rendition is particularly cherished for its incredible simplicity and speed, transforming humble ingredients into a truly gourmet-tasting meal perfect for busy weeknights or special family gatherings. The rich, velvety sauce clings beautifully to every morsel, promising a delightful experience with each forkful. I invite you to discover how simple it is to bring this hearty, satisfying, and utterly delicious meal to your own table, proving that elegance doesn’t always require hours in the kitchen.
<h2>Ingredients:</h2>
<ul>
<li><strong>For the Ground Beef Stroganoff:</strong>
<ul>
<li><strong>1.5 – 2 pounds lean ground beef:</strong> I often opt for 85/15 or 90/10 ground beef to minimize excess fat, but if you have a fattier grind, simply ensure you drain the excess thoroughly after browning. This is the heart of our <strong>Ground Beef Stroganoff</strong>!</li>
<li><strong>1 large yellow onion:</strong> Finely chopped. The onion provides a fundamental aromatic base, adding sweetness and depth as it softens.</li>
<li><strong>4-5 cloves garlic:</strong> Minced. Fresh garlic is absolutely essential for that pungent, savory kick that elevates the entire dish.</li>
<li><strong>16 ounces (about 2 cups) fresh mushrooms:</strong> Sliced. Cremini (baby bellas) are my personal favorite for their deeper, earthier flavor, but white button mushrooms work beautifully too. They add fantastic texture and umami.</li>
<li><strong>2 tablespoons olive oil:</strong> For sautéing our aromatics and mushrooms. A good quality olive oil can really make a difference.</li>
<li><strong>2 tablespoons unsalted butter:</strong> Crucial for developing a rich roux and enhancing the overall creaminess of the sauce. Unsalted gives me more control over the final salt content.</li>
<li><strong>2 tablespoons all-purpose flour:</strong> This will help thicken our sauce to that luscious, perfect consistency we’re looking for in <strong>Ground Beef Stroganoff</strong>.</li>
<li><strong>2 cups beef broth:</strong> Low sodium is preferred so you can adjust the seasoning yourself. This forms the liquid base of our flavorful sauce.</li>
<li><strong>2 tablespoons Worcestershire sauce:</strong> A secret weapon for adding incredible umami, tang, and a slight savory depth that complements the beef wonderfully.</li>
<li><strong>1 tablespoon Dijon mustard:</strong> Don’t skip this! It doesn’t make the dish taste like mustard, but rather adds a subtle tang and complexity that brightens the rich sauce, cutting through the richness beautifully.</li>
<li><strong>1 teaspoon smoked paprika (optional, but highly recommended):</strong> For an extra layer of warm, smoky flavor that I find absolutely irresistible in <strong>Ground Beef Stroganoff</strong>. Sweet paprika can also be used for a milder touch.</li>
<li><strong>1 cup full-fat sour cream:</strong> This is non-negotiable for authentic, creamy <strong>Ground Beef Stroganoff</strong>. Full-fat ensures a stable, luxurious texture without curdling when properly incorporated. If you use light sour cream, it might separate.</li>
<li><strong>Salt and freshly ground black pepper:</strong> To taste. Seasoning in layers is key to a truly delicious dish.</li>
<li><strong>Fresh parsley:</strong> Roughly chopped, for garnish. It adds a pop of color and fresh herbal notes.</li>
</ul>
</li>
<li><strong>For Serving:</strong>
<ul>
<li><strong>12-16 ounces wide egg noodles:</strong> Or your preferred pasta. Egg noodles are the classic pairing and cradle the rich sauce perfectly.</li>
<li><strong>Optional sides:</strong> Steamed green beans, crusty bread, or a simple green salad.</li>
</ul>
</li>
</ul>
<h3>Prepping Your Ingredients</h3>
<p>Before we even think about turning on the stove, let’s get organized! This process, often called “mise en place,” meaning “everything in its place,” makes cooking so much more enjoyable and prevents any last-minute scrambling. It’s particularly helpful for a dish like <strong>Ground Beef Stroganoff</strong> where things move quickly once you start sautéing.</p>
<ol>
<li><strong>Chop the Onion:</strong> Take your large yellow onion and finely chop it. We want small pieces that will melt into the sauce, providing flavor without being overtly chunky. If you prefer a bit more texture, a medium dice is fine, but for that classic Stroganoff smoothness, fine is the way to go.</li>
<li><strong>Mince the Garlic:</strong> Peel and mince your garlic cloves. You can use a garlic press for speed, but I personally love the texture and aroma of freshly minced garlic. Ensure they are quite fine so they distribute evenly and don’t end up as large, overpowering chunks.</li>
<li><strong>Slice the Mushrooms:</strong> Wipe down your mushrooms with a damp cloth – avoid rinsing them under water directly, as they can absorb too much moisture and won’t brown as well. Slice them to about ¼ inch thickness. If you have very large mushrooms, you might want to quarter them before slicing to get more uniform pieces. <strong>Remember, properly browned mushrooms are key to amazing depth in your <strong>Ground Beef Stroganoff</strong>.</strong></li>
<li><strong>Measure Liquids and Spices:</strong> Have your beef broth, Worcestershire sauce, Dijon mustard, and any optional smoked paprika measured out and ready. It’s much easier to pour them in when the time comes than to fumble with bottles and measuring spoons mid-sauté. Similarly, ensure your flour is measured and ready.</li>
<li><strong>Prepare Sour Cream:</strong> Take your full-fat sour cream out of the fridge a little while before you plan to use it. Bringing it closer to room temperature can help prevent it from curdling when added to the hot sauce, especially when you temper it properly.</li>
<li><strong>Chop Parsley (for garnish):</strong> This can be done at the very end, but if you’re on a roll, go ahead and chop your fresh parsley and set it aside.</li>
</ol>
<h5>Why does mise en place matter?</h5>
<p>Beyond just organization, having everything prepped allows you to focus on the cooking techniques, ensuring ingredients are added at the precise moment for optimal flavor development. This is especially true when you’re aiming for perfectly browned ground beef and deeply caramelized mushrooms for your <strong>Ground Beef Stroganoff</strong>.</p>
<h3>Cooking the Ground Beef</h3>
<p>This is where we lay the first flavorful foundation for our incredible <strong>Ground Beef Stroganoff</strong>. Browning the beef correctly is more than just cooking it; it’s about developing rich, savory flavors through the Maillard reaction.</p>
<ol>
<li><strong>Heat the Skillet:</strong> Grab a large, heavy-bottomed skillet or Dutch oven. I prefer something with a wide surface area, as this allows the ground beef to spread out and brown rather than steam. Place it over medium-high heat. You don’t need to add oil initially if your beef isn’t extra lean, as it will release its own fat.</li>
<li><strong>Add the Ground Beef:</strong> Once your skillet is hot, add the ground beef. Break it up with a spoon or spatula into smaller pieces. <strong>Resist the urge to stir constantly!</strong> We want those beautiful brown bits to form.</li>
<li><strong>Brown Thoroughly:</strong> Let the beef cook undisturbed for several minutes until a nice brown crust forms on the bottom. Then, break it up further and continue cooking, stirring occasionally, until all the beef is evenly browned and no pink remains. This typically takes about 8-10 minutes, depending on the heat and quantity.</li>
<li><strong>Drain Excess Fat:</strong> This step is crucial, especially if you’re using a fattier ground beef. Once the beef is fully browned, carefully tilt the skillet and use a spoon or ladle to remove any accumulated fat. You can even transfer the beef to a colander lined with paper towels to drain really well, then return it to the skillet. <strong>Too much fat will make your <strong>Ground Beef Stroganoff</strong> greasy, not rich.</strong> Leave just a tablespoon or two of fat in the pan if you’re going to proceed directly to sautéing the vegetables in the same pan.</li>
<li><strong>Seasoning the Beef:</strong> While the beef is browning, you can add a good pinch of salt and a few grinds of black pepper. Seasoning in layers enhances the overall flavor of the dish.</li>
</ol>
<h5>The importance of browning</h5>
<p>Browning isn’t just about cooking the meat; it’s about developing deep, complex flavors. The Maillard reaction, which occurs when proteins and sugars react under heat, creates hundreds of new flavor compounds. These browned bits, often called “fond,” will become part of the sauce later, adding immense depth to your <strong>Ground Beef Stroganoff</strong>.</p>
<h3>Building the Flavor Base</h3>
<p>With our ground beef beautifully browned and set aside, it’s time to build the aromatic and savory core of our <strong>Ground Beef Stroganoff</strong>. This section is all about layering flavors.</p>
<ol>
<li><strong>Sauté the Onions:</strong> If you drained most of the fat from the beef, add 1 tablespoon of olive oil and 1 tablespoon of unsalted butter to the same skillet over medium heat. Once the butter is melted and shimmering, add your finely chopped onions. Sauté them, stirring occasionally, for about 5-7 minutes, until they become translucent and softened. <strong>Don’t rush this step!</strong> Sweet, tender onions are essential for a good sauce base.</li>
<li><strong>Caramelize the Mushrooms:</strong> Push the onions to one side of the pan (or remove them temporarily if your pan is crowded). Add the remaining 1 tablespoon of olive oil and your sliced mushrooms to the hot pan. <strong>This is another crucial step for amazing <strong>Ground Beef Stroganoff</strong>!</strong> Cook the mushrooms without stirring for the first 3-4 minutes. This allows them to release their moisture and develop a beautiful golden-brown sear. Then, stir and continue cooking for another 5-7 minutes, until they are deeply browned and have shrunk significantly. <strong>Browned mushrooms equal concentrated, delicious umami flavor.</strong> Season them lightly with a pinch of salt and pepper as they cook.</li>
<li><strong>Add the Garlic and Paprika:</strong> Once the mushrooms are beautifully browned, push them and the onions to the side of the pan. Add your minced garlic and the optional (but highly recommended!) smoked paprika to the cleared space in the pan. Cook for about 30-60 seconds, stirring constantly, until fragrant. <strong>Be careful not to burn the garlic</strong> – burnt garlic tastes bitter and can ruin the delicate balance of your <strong>Ground Beef Stroganoff</strong>.</li>
<li><strong>Combine:</strong> Stir the garlic and paprika into the onions and mushrooms, allowing all these wonderful flavors to meld together for another minute.</li>
</ol>
<h5>The magic of browned mushrooms</h5>
<p>Many recipes simply call for cooking mushrooms until soft, but truly browning them brings out their deep, earthy, and savory notes. This concentration of flavor adds an incredible layer of complexity to your <strong>Ground Beef Stroganoff</strong> that cannot be achieved any other way. Patience is a virtue in this step!</p>
<h3>Creating the Creamy Sauce</h3>
<p>Now that our flavor base is robust and fragrant, it’s time to transform it into the rich, velvety sauce that defines <strong>Ground Beef Stroganoff</strong>. This section involves creating a roux and carefully incorporating liquids and dairy.</p>
<ol>
<li><strong>Make the Roux:</strong> Push the cooked onions, mushrooms, and garlic to the side of the pan. Add the remaining 1 tablespoon of unsalted butter to the empty side of the pan. Once melted, sprinkle in the 2 tablespoons of all-purpose flour. Stir continuously for 1-2 minutes to cook out the raw flour taste. This combination of fat and flour is called a roux, and it’s what will thicken our sauce.</li>
<li><strong>Deglaze with Beef Broth:</strong> Slowly pour in the 2 cups of beef broth, whisking constantly to prevent lumps from forming. Start with a small amount, whisk until smooth, then add more gradually. As the broth heats, it will help scrape up any flavorful browned bits (fond) from the bottom of the pan, incorporating them into the sauce. Bring the mixture to a gentle simmer, and you’ll notice it start to thicken beautifully.</li>
<li><strong>Add Flavor Enhancers:</strong> Stir in the 2 tablespoons of Worcestershire sauce and the 1 tablespoon of Dijon mustard. These ingredients are game-changers for <strong>Ground Beef Stroganoff</strong>, adding layers of umami and a subtle tang that balances the richness. Taste the sauce here and adjust with salt and freshly ground black pepper as needed. <strong>Remember to go easy on the salt initially, as Worcestershire sauce and beef broth already contain some.</strong></li>
<li><strong>Return the Ground Beef:</strong> Gently fold the reserved browned ground beef back into the sauce, ensuring it’s fully coated and reheated. Let it simmer together for 5-10 minutes over low heat, allowing all the flavors to meld and deepen. This simmering time is crucial for the beef to absorb the wonderful sauce flavors.</li>
<li><strong>Temper and Incorporate Sour Cream:</strong> This is the most delicate part of the sauce-making for <strong>Ground Beef Stroganoff</strong> to prevent curdling.
<ul>
<li>First, remove the skillet from the heat entirely. This is important to prevent the sour cream from breaking.</li>
<li>Scoop about ½ cup of the hot sauce from the skillet into your cup of sour cream. Whisk the hot sauce into the sour cream until it’s completely smooth and warm. This process is called tempering, and it gradually brings the sour cream up to temperature.</li>
<li>Now, slowly pour the tempered sour cream mixture back into the main skillet, stirring gently but continuously until it’s fully incorporated and the sauce is creamy and homogenous. <strong>Do not boil the sauce once the sour cream has been added, as this can cause it to curdle.</strong> Just heat it through gently.</li>
</ul>
</li>
<li><strong>Final Seasoning Check:</strong> Taste the <strong>Ground Beef Stroganoff</strong> sauce one last time. Adjust salt, pepper, or even a tiny splash more Worcestershire sauce if you feel it needs it. The flavor should be rich, savory, and perfectly balanced.</li>
</ol>
<h5>The art of tempering</h5>
<p>Tempering cold dairy like sour cream before adding it to a hot liquid prevents thermal shock, which can cause the proteins to seize up and curdle. By slowly bringing the sour cream up to temperature with a portion of the hot sauce, you ensure a beautifully smooth and creamy consistency for your <strong>Ground Beef Stroganoff</strong>.</p>
<h3>Cooking the Noodles and Bringing it All Together</h3>
<p>With our rich <strong>Ground Beef Stroganoff</strong> sauce simmering gently, it’s time to prepare its perfect accompaniment: the egg noodles. Timing is key here so that everything is hot and ready to be served together.</p>
<ol>
<li><strong>Boil the Noodles:</strong> While your Stroganoff sauce is simmering, bring a large pot of generously salted water to a rolling boil. <strong>Salting the water is crucial</strong> as it’s your primary chance to season the noodles themselves. They won’t absorb much flavor from the sauce alone.</li>
<li><strong>Cook to Al Dente:</对着</strong> Add the wide egg noodles to the boiling water. Cook according to package directions until they are al dente – meaning they are tender but still have a slight bite to them. <strong>Overcooked noodles can become mushy and unpleasant, especially when mixed into a rich sauce.</strong> This usually takes about 6-8 minutes for most wide egg noodles.</li>
<li><strong>Drain, but Reserve Liquid:</strong> Once the noodles are cooked to your liking, drain them well in a colander. <strong>Do not rinse them!</strong> Rinsing removes the starchy coating that helps the sauce cling to the noodles. As you drain, consider reserving about ½ cup of the starchy pasta water. If your <strong>Ground Beef Stroganoff</strong> sauce seems too thick later, a splash of this water can help thin it out while adding richness.</li>
<li><strong>Combine Noodles and Sauce (Optional, but Recommended):</strong> For the most cohesive and flavorful <strong>Ground Beef Stroganoff</strong>, I highly recommend adding the drained egg noodles directly to the skillet with the creamy beef sauce. Gently toss everything together until the noodles are thoroughly coated. This allows the noodles to absorb even more of that delicious sauce, marrying the flavors perfectly. <strong>Serve immediately after combining to prevent the noodles from soaking up too much sauce and becoming bloated.</strong></li>
</ol>
<h5>The advantage of combining</h5>
<p>While you can serve the Stroganoff sauce over a bed of plain noodles, tossing them directly into the pan ensures every strand is coated in the rich, savory goodness. This is my preferred method for achieving that truly integrated <strong>Ground Beef Stroganoff</strong> experience, where every bite is bursting with flavor.</p>
<h3>Serving Your Delicious Ground Beef Stroganoff</h3>
<p>Congratulations! You’ve successfully prepared a truly comforting and incredibly flavorful <strong>Ground Beef Stroganoff</strong>. Now for the final flourish – serving it up to enjoy.</p>
<ol>
<li><strong>Garnish:</strong> Ladle generous portions of the <strong>Ground Beef Stroganoff</strong> into bowls. Before serving, sprinkle generously with fresh, chopped parsley. The vibrant green not only adds a beautiful visual contrast but also provides a burst of fresh, herbaceous flavor that cuts through the richness of the creamy sauce. It’s a small step that makes a big difference.</li>
<li><strong>Immediate Enjoyment:</strong> <strong>Ground Beef Stroganoff</strong> is best enjoyed immediately while it’s hot and the sauce is at its creamiest peak. The textures and flavors are perfectly balanced right off the stove.</li>
<li><strong>Pair with Sides (Optional):</strong> While the dish is hearty enough on its own, it pairs wonderfully with a simple green salad dressed with a light vinaigrette to provide a fresh counterpoint, or some steamed green beans for added vegetables and color. Crusty bread is also fantastic for soaking up every last bit of that amazing sauce.</li>
<li><strong>Storing Leftovers:</strong> If you happen to have any leftovers (which is rare in my house!), transfer them to an airtight container and refrigerate for up to 3-4 days. When reheating, I recommend doing so gently on the stovetop over low heat, adding a splash of beef broth or water to loosen the sauce as it can thicken considerably in the fridge. Avoid high heat to prevent the sour cream from separating.</li>
</ol>
<h5>Embrace the comfort</h5>
<p>There’s something uniquely satisfying about a well-made <strong>Ground Beef Stroganoff</strong>. It’s a dish that evokes warmth, comfort, and a touch of classic home cooking. Take a moment to savor the rich flavors you’ve meticulously built, from the browned beef to the creamy, tangy sauce. Enjoy every delicious bite!</p>
Conclusion:
So, there you have it, my friends! We’ve journeyed through the simple steps of creating a dish that truly stands out: a hearty, soul-warming, and utterly delicious meal that I promise will become a staple in your kitchen. This isn’t just another dinner recipe; it’s a culinary experience designed to bring comfort and joy to your table with minimal fuss and maximum flavor. I’ve poured my heart into perfecting this version, ensuring it’s accessible to even the most novice cooks, while still offering the depth and richness that seasoned home chefs crave. It’s the kind of meal that wraps you in a warm hug after a long day, perfect for a cozy family dinner or a casual get-together with friends. The beauty of this particular recipe lies in its incredible balance of savory ground beef, tangy sour cream, and tender onions, all brought together in a luxuriously creamy sauce. It’s a testament to how simple ingredients can transform into something truly extraordinary with just a little love and attention.
I truly believe this recipe is a must-try for so many reasons. First and foremost, the flavor profile is simply irresistible. We’re talking about a rich, umami-packed sauce that coats every single bite, bursting with savory goodness. Then there’s the ease of preparation; I’ve carefully crafted the steps to be straightforward and quick, meaning you can have a magnificent meal on the table without spending hours slaving away in the kitchen. It’s perfect for those busy weeknights when you still want to serve something homemade and nourishing. Moreover, it’s incredibly budget-friendly, utilizing common pantry staples and affordable ground beef, proving that gourmet taste doesn’t have to come with a hefty price tag. This dish also has an amazing ability to please almost everyone – from picky eaters to adventurous palates, its familiar yet elevated taste is a universal crowd-pleaser. Trust me, once you experience the creamy, savory perfection of this Ground Beef Stroganoff, you’ll understand exactly why I’m so passionate about it. It’s a classic for a reason, and my version aims to make that classic even more approachable and utterly delightful.
Serving Suggestions for Your Perfect Stroganoff
Now, let’s talk about how to make this culinary masterpiece even more versatile and enjoyable. While the traditional serving suggestion of perfectly cooked egg noodles is absolutely divine and my personal go-to, don’t feel limited! This incredible dish is wonderfully adaptable to whatever you have on hand or what your family prefers. For a heartier alternative, try serving it over fluffy mashed potatoes – the creamy sauce melding with the smooth potatoes is an absolute dream. White rice is another fantastic option, allowing the sauce to truly shine as it soaks into every grain. If you’re looking to reduce carbs, consider serving it alongside cauliflower rice or even spiralized zucchini noodles for a fresh twist. And speaking of sides, don’t forget your greens! A crisp green salad with a light vinaigrette makes for a refreshing contrast to the rich stroganoff. Steamed green beans or roasted asparagus are also excellent choices, adding a vibrant color and essential nutrients to your plate. A slice of crusty bread, perfect for mopping up every last drop of that amazing sauce, is always a welcome addition too.
Creative Variations to Make it Your Own
Want to get creative with variations? The sky’s the limit! If you’re a mushroom lover, feel free to sauté an extra cup or two of sliced cremini mushrooms with your onions for an even deeper, earthier flavor profile. For a touch of heat, a pinch of red pepper flakes can add a subtle kick. You could also experiment with different herbs – a sprinkle of fresh dill or chives right before serving can introduce a lovely aromatic brightness. If you’re catering to dietary preferences, consider using a dairy-free sour cream alternative and plant-based milk to achieve a similar creamy texture without the dairy. For an extra vegetable boost, peas or finely diced carrots can be stirred in during the last few minutes of cooking. This recipe is robust enough to handle these additions and still maintain its fantastic character. Think of it as a canvas, and you, the artist, adding your personal touches to create your own unique masterpiece.
My greatest hope is that you’ll be inspired to roll up your sleeves and give this recipe a try very soon. I promise you won’t be disappointed. There’s a special kind of satisfaction that comes from creating a delicious meal from scratch, and I truly believe this particular recipe offers that in spades. Once you’ve whipped up your own batch, I would absolutely love to hear about your experience! Did you stick to the classic? Did you try a fun variation? What did your family think? Please, don’t hesitate to share your thoughts, your successes, and even your “aha!” moments in the comments below. Snap a picture and share it on your favorite social media, tagging us so I can see your wonderful creations. Your feedback and stories are what truly inspire me and help this community grow. So, go on, gather your ingredients, fire up your stove, and prepare to delight your taste buds with a truly unforgettable meal. Happy cooking!
Easy Ground Beef Stroganoff
A comforting and incredibly flavorful one-pot Ground Beef Stroganoff, reimagined from the 19th-century classic. This recipe effortlessly marries tender seasoned ground beef, fresh mushrooms, and hearty egg noodles in a rich, velvety sour cream sauce. Cherished for its simplicity and speed, it transforms humble ingredients into a gourmet-tasting meal perfect for busy weeknights. For an elegant twist, consider replacing half the ground beef with a beef-based Italian sausage. Dairy-free sour cream alternatives also work well.
Ingredients
-
1.5 – 2 lbs lean ground beef
-
1 large yellow onion, finely chopped
-
4-5 cloves garlic, minced
-
16 oz (2 cups) fresh mushrooms, sliced
-
2 tbsp olive oil
-
2 tbsp unsalted butter
-
2 tbsp all-purpose flour
-
2 cups low-sodium beef broth
-
2 tbsp Worcestershire sauce
-
1 tbsp Dijon mustard
-
1 tsp smoked paprika (optional)
-
1 cup full-fat sour cream (or dairy-free alternative)
-
Salt and fresh black pepper, to taste
-
Fresh parsley, chopped (for garnish)
-
12-16 oz wide egg noodles
Instructions
-
Step 1
Finely chop onion, mince garlic, and slice mushrooms. Measure out beef broth, Worcestershire, Dijon, paprika, and flour. Bring sour cream closer to room temperature. Chop parsley for garnish. -
Step 2
Heat a large skillet or Dutch oven over medium-high heat. Add ground beef, breaking it up. Brown thoroughly for 8-10 minutes, stirring occasionally. Drain excess fat, leaving 1-2 tablespoons. Season beef with salt and pepper. Remove browned beef and set aside. -
Step 3
Add 1 tbsp olive oil and 1 tbsp butter to the skillet over medium heat. Sauté chopped onions for 5-7 minutes until translucent. Push onions aside, add remaining 1 tbsp olive oil and sliced mushrooms. Cook mushrooms undisturbed for 3-4 minutes, then stir and cook for another 5-7 minutes until deeply browned. Add minced garlic and smoked paprika to a cleared spot in the pan; cook 30-60 seconds until fragrant. Stir to combine all vegetables. -
Step 4
Add remaining 1 tbsp butter to the pan. Sprinkle in flour, stir continuously for 1-2 minutes to cook the roux. Slowly whisk in beef broth until smooth and thickened. Stir in Worcestershire sauce and Dijon mustard. Season with salt and pepper. Return browned ground beef to the sauce; simmer for 5-10 minutes over low heat to meld flavors. -
Step 5
Remove skillet from heat. Scoop about ½ cup of hot sauce into the sour cream; whisk until smooth (temper). Slowly pour tempered sour cream mixture back into the skillet, stirring gently until fully incorporated and creamy. Do not boil the sauce after adding sour cream. Adjust final seasoning to taste. -
Step 6
While sauce simmers, boil a large pot of generously salted water. Add wide egg noodles and cook to al dente according to package directions (approx. 6-8 minutes). Drain noodles well, reserving ½ cup of pasta water (do not rinse). Add drained noodles directly to the skillet with the creamy beef sauce, tossing gently until thoroughly coated. Serve immediately to prevent noodles from absorbing too much sauce. -
Step 7
Ladle generous portions into bowls. Garnish with fresh chopped parsley. Enjoy hot, optionally with a side green salad or crusty bread. Store leftovers in an airtight container in the fridge for 3-4 days; reheat gently on the stovetop over low heat with a splash of beef broth or water to loosen the sauce.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
Leave a Comment