Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 4 to 6 servings
A one-pan meal that you can make in under thirty minutes! This creamy Ground Beef Stroganoff is packed with flavour, super delicious without the fuss. Surely a must!
1 lb ground beef (85/15 or 80/20)
1-2 tbsp unsalted butter or vegetable oil (if needed), plus extra for oiling the pan
1 small yellow onion, chopped (1/2 to 3/4 c)
12 oz cremini mushrooms, sliced 1/4” thick
2 large garlic cloves, minced
1/4 c cognac (can also use dry white wine)
3 tbsp all-purpose flour
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1-2 tsp sweet Hungarian paprika, to taste (and depending on how fresh/fragrant your paprika is)
1-1/2 tsp chopped fresh thyme leaves, divided
3-1/2 to 4 c beef broth or stock
8 oz dried extra-wide egg noodles
1/2 to 2/3 c sour cream (depending on how creamy you like your stroganoff)
3 tbsp chopped flat-leaf parsley
1 tsp fresh lemon juice (optional)
kosher salt and freshly ground black pepper
How to make Ground Beef Stroganoff
Step 1: Use vegetable oil to lightly grease a large nonstick skillet or saute pan (12.5 to 13″ diameter by 2.5″ high, or a 4-quart cocotte). Use about 2 to 3 tsp oil depending on the percentage of fat in the ground beef. If using chuck, it will need less oil than round.
Step 2: Season the ground beef with a bit of salt and black pepper. Cook over medium-high heat until brown. Allow the beef to have a good crust before flipping. After the beef begins to brown, use a spoon or spatula to break up any large pieces. When done, remove the beef from the pan using a slotted spoon and set aside.
Step 3: Leave the grease in the pan. If not enough and the beef has not released much fat, feel free to compensate with butter or oil.
Step 4: Into the pan, add the onions, mushrooms, and season with half a tsp kosher salt and 1/4 tsp pepper. Saute until the onions and mushrooms begin to brown, softened, and most of the liquid is gone. Stir in the garlic and resume cooking for another minute.
Step 5: Add the cognac to the pan, stir, and allow to simmer for a minute or two until fully evaporated.
Step 6: Add the ground beef back to the pan. Stir and sprinkle with the flour mixture, evenly distributing to the beef. Cook for another minute or two.
Step 7: Pour in the beef broth followed by the Dijon mustard, Worcestershire sauce, paprika, and a tsp of fresh thyme leaves. Now, add the uncooked egg noodles, stir, and bring to a boil. Decrease the heat and simmer for about 7 to 10 minutes, covered until the noodles are cooked through. Every a few minutes, stir the mixture.
Step 8: Stir in the sour cream, the rest of the half a tsp thyme, and 2 tbsp parsley. To taste, season with salt and pepper.
Step 9: To brighten the sauce, stir in some lemon juice or serve with lemon wedges on the side. Garnish with the rest of the parsley and enjoy immediately.
1. For a less saucy variety, add 3-1/2 cups of beef broth and watch it closely. Add up to half a cup of broth if the sauce begins to look dry as the noodles are cooking. Keeping in mind that the sauce will continue to thicken as it stands.
2. If the sauce becomes too thin after the noodles are al dente, and the sour cream is stirred in, just allow the sauce to sit for at least 5 minutes, uncovered.
3. Or if the sauce is too thick, add more splashes of beef broth to reach your desired consistency.
Calories: 477KCAL | Carbohydrates: 36G | Protein: 24G | Fat: 24G | Saturated Fat: 11G | Cholesterol: 97MG | Sodium: 487MG | Potassium: 897MG | Fiber: 2G | Sugar: 4G | Vitamin A: 499IU | Vitamin C: 7MG | Calcium: 70MG | Iron: 3MG
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