Ground Beef Stroganoff Recipe

5 from 2 votes

Ground Beef Stroganoff Recipe

This easy ground beef stroganoff recipe has all the creamy, savory comfort of the boxed version you grew up with, but made from real ingredients and with much better flavor. Tender egg noodles are tossed with seasoned ground beef in a rich sour cream sauce.

Prep Time 10

Cook Time 25

Servings

Calories 475kcal

Author Jennifer

Equipment

1 large skillet
1 large pot

Ingredients

1 pound ground beef I recommend 85/15 for the best balance
2 tablespoons butter
1 small yellow onion finely diced
3 cloves garlic minced
2 tablespoons all-purpose flour
2 cups beef broth use low-sodium to control your salt levels more
1 tablespoon Worcestershire sauce
1 teaspoon paprika
1 teaspoon kosher salt adjust to taste
1/2 teaspoon black pepper
8 ounces egg noodles wide noodles will hold sauce better, but medium noodles will feel closer to the boxed version
1 cup sour cream
2 tablespoons chopped fresh parsley

Instructions

Bring a large pot of salted water to a boil and cook egg noodles until just tender according to the package directions. Drain and set aside.
8 ounces egg noodles
In a large skillet or Dutch oven, cook the ground beef over medium heat until browned, breaking it up as it cooks. Drain excess grease if needed, then transfer the beef to a plate.
1 pound ground beef
In the same skillet you cooked the meat, melt butter and add the diced onion. Cook for 5 to 7 minutes, until softened and lightly golden. Add the garlic and cook for about 30 seconds, just until fragrant. Sprinkle in the flour and stir constantly for 1 minute to cook out the raw flour taste.
2 tablespoons butter, 1 small yellow onion, 3 cloves garlic, 2 tablespoons all-purpose flour
Slowly whisk in the beef broth until smooth, then stir in the Worcestershire sauce, paprika, salt, and black pepper. Let the sauce simmer for 4 to 5 minutes, until it thickens slightly. Return the cooked ground beef to the skillet and stir to combine.
2 cups beef broth, 1 tablespoon Worcestershire sauce, 1 teaspoon paprika, 1 teaspoon kosher salt, 1/2 teaspoon black pepper
Remove the skillet from the heat and stir in the sour cream. Add the cooked egg noodles and gently toss until everything is evenly coated in the creamy sauce. Top with fresh parsley and serve warm.
1 cup sour cream, 2 tablespoons chopped fresh parsley

Nutrition