This simple Ground Beef Stroganoff is perfect for any night of the week. Better than store bought, it’s a one-pot meal made with savory beef, creamy sauce, mushrooms, and noodles!
Prep Time10 minutesminutes
Cook Time20 minutesminutes
Total Time30 minutesminutes
Ingredients
1tablespoonbutter
1cupsliced mushrooms
1lbground beef
1tablespoontomato paste
3cupsbeef broth
1tablespooncornstarch
1teaspoonWorcestershire sauce
1teaspoongarlic powder
1teaspoonsalt
½teaspoonblack pepper
8ozwide egg noodles
⅔cupsour cream
1teaspoonDijon mustard
1tablespoonminced parsley, optional garnish
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Instructions
Melt the butter in a large sauté pan over medium heat and cook the mushrooms for 5 minutes, stirring often.
Add the beef to the mushrooms and continue cooking until the beef is no longer pink. Drain any excess grease.
Stir in the tomato paste and cook for another minute.
In a small bowl, stir the cornstarch into the broth and add to the beef. Then stir in the Worcestershire sauce, garlic powder, salt and pepper.
Bring the dish to a simmer and add the noodles. Stir them into the dish and cover with a lid. Cook until the noodles are al dente about 10 minutes.
Stir in the sour cream and mustard and simmer for another 3 minutes. Sprinkle with parsley, if desired, and serve!
Notes
Cooking the Noodles: While this is a forgiving dish, be careful not to overcook the noodles. They will turn mushy and disappointing if cooked too long.
Thickening the Sauce: If the sauce seems a little runny, don’t fret - it thickens as it cools.
Add Green: Peas are a perfect add-in to this stroganoff if you want to add some extra veggies! Add them at the end when you add the sour cream and mustard.
Storing: You can store leftover ground beef stroganoff in the fridge, in an airtight container. It will stay good for up to five days!
Reheating: To reheat, just throw the desired portion in a covered saucepan or skillet over medium-low heat until it’s evenly heated through. You can also heat it in the microwave, if you prefer.