Name: Quick Ground Beef Stroganoff
Ingredients: 1 tablespoon Olive Oil or Butter: For sautéing the aromatics and browning the beef. Butter adds a richer flavor, while olive oil is a healthier option.; 1 pound Lean Ground Beef (85/15 or 90/10): The star of the dish. Leaner ground beef means less grease to drain.; 1 medium Yellow Onion, finely chopped: Provides a foundational sweet and savory flavor base.; 8 ounces Cremini or Button Mushrooms, sliced: Adds an earthy depth and traditional stroganoff texture. Cremini mushrooms offer a slightly deeper flavor.; 2 cloves Garlic, minced: For that essential aromatic kick. Fresh garlic is highly recommended.; 1/4 cup All-Purpose Flour: Used to thicken the sauce, creating a luscious, creamy consistency.; 2 cups Beef Broth or Stock: The liquid base for the sauce, infusing it with rich, beefy flavor. Low sodium is a good choice to control saltiness.; 1 tablespoon Dijon Mustard: Adds a tangy complexity that cuts through the richness.; 1 teaspoon Worcestershire Sauce: Imparts a savory, umami depth to the sauce.; 1/2 cup Sour Cream (full fat recommended): The key to stroganoff’s signature creamy, tangy finish. Full fat provides the best texture and flavor.; Salt, to taste: Enhances all the flavors.; Freshly Ground Black Pepper, to taste: Adds a subtle spice.; Cooked Egg Noodles (about 8-12 ounces dry): The classic accompaniment for serving.; Fresh Parsley or Chives, chopped (for garnish): Adds a touch of freshness and color.

Ingredients

Scale

1 tablespoon Olive Oil or Butter: For sautéing the aromatics and browning the beef. Butter adds a richer flavor, while olive oil is a healthier option.
1 pound Lean Ground Beef (85/15 or 90/10): The star of the dish. Leaner ground beef means less grease to drain.
1 medium Yellow Onion, finely chopped: Provides a foundational sweet and savory flavor base.
8 ounces Cremini or Button Mushrooms, sliced: Adds an earthy depth and traditional stroganoff texture. Cremini mushrooms offer a slightly deeper flavor.
2 cloves Garlic, minced: For that essential aromatic kick. Fresh garlic is highly recommended.
1/4 cup All-Purpose Flour: Used to thicken the sauce, creating a luscious, creamy consistency.
2 cups Beef Broth or Stock: The liquid base for the sauce, infusing it with rich, beefy flavor. Low sodium is a good choice to control saltiness.
1 tablespoon Dijon Mustard: Adds a tangy complexity that cuts through the richness.
1 teaspoon Worcestershire Sauce: Imparts a savory, umami depth to the sauce.
1/2 cup Sour Cream (full fat recommended): The key to stroganoff’s signature creamy, tangy finish. Full fat provides the best texture and flavor.
Salt, to taste: Enhances all the flavors.
Freshly Ground Black Pepper, to taste: Adds a subtle spice.
Cooked Egg Noodles (about 8-12 ounces dry): The classic accompaniment for serving.
Fresh Parsley or Chives, chopped (for garnish): Adds a touch of freshness and color.

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Instructions

Prepare the Noodles: Cook the egg noodles according to package directions. Drain and toss with a little butter or olive oil to prevent sticking. Keep warm.
Brown the Beef: Heat the olive oil or butter in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned (about 5-7 minutes). Drain off any excess grease.
Sauté Aromatics: Add the chopped onion to the skillet with the beef. Cook, stirring occasionally, until the onion is softened and translucent (about 3-5 minutes).
Cook the Mushrooms: Add the sliced mushrooms and minced garlic to the skillet. Cook, stirring frequently, until the mushrooms have released their liquid and started to brown (about 5-7 minutes). The browning adds significant flavor.
Create the Roux: Sprinkle the all-purpose flour over the beef and vegetable mixture. Stir well to coat everything evenly and cook for 1-2 minutes. This step cooks out the raw flour taste and helps thicken the sauce.
Build the Sauce: Gradually pour in the beef broth, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer. As it simmers, the sauce will begin to thicken.
Add Flavor Enhancers: Stir in the Dijon mustard and Worcestershire sauce. Season with salt and freshly ground black pepper to your taste. Let the sauce simmer gently for another 5 minutes, allowing the flavors to meld and the sauce to thicken further.
Incorporate Sour Cream: Reduce the heat to low. Stir in the sour cream until it’s fully incorporated and the sauce is smooth and creamy. Be careful not to let the sauce boil after adding the sour cream, as this can cause it to curdle. Heat through gently.
Serve: Serve the ground beef stroganoff hot over the prepared egg noodles. Garnish with fresh chopped parsley or chives, if desired.

Nutrition

Serving Size: one normal portion
Calories: 550
Fat: 35g
Carbohydrates: 40g
Fiber: 4g
Protein: 30g