Description
This Quick and Easy Ground Beef Stroganoff is a comforting and hearty dish made with tender egg noodles, savory ground beef, mushrooms, and a creamy sour cream sauce. Ready in just 30 minutes, it’s a perfect weeknight meal that’s both satisfying and simple to prepare.
Ingredients
Scale
Pasta
- 12 ounces dried wide egg noodles
Main Ingredients
- 2 tablespoons unsalted butter
- 1 medium sweet onion, finely diced
- 3 cloves garlic, minced
- 1 pound lean ground beef
- 2 tablespoons all-purpose flour
- 2 teaspoons coarse salt
- 3/4 teaspoon dried Italian herbs
- 6-ounce can tomato paste
- 10-ounce can condensed beef consommé
- 1 tablespoon white wine vinegar
- 8 ounces sliced cremini mushrooms
- 1 cup sour cream
- Fresh chopped parsley, for garnish
Instructions
- Cook Noodles: Cook noodles according to package directions until al dente. Drain and set aside to be used as a base for the stroganoff.
- Sauté Vegetables and Brown Beef: Melt butter in a large skillet over medium-high heat. Add finely diced onion and minced garlic, sautéing until softened and fragrant. Add the lean ground beef to the skillet and cook until browned, breaking it up with a spoon. Drain off any excess fat to keep the dish leaner.
- Add Seasonings and Liquids: Stir in all-purpose flour evenly to help thicken the sauce, followed by coarse salt and dried Italian herbs. Incorporate tomato paste, condensed beef consommé, white wine vinegar, and sliced cremini mushrooms, mixing well to combine all flavors.
- Simmer the Sauce: Reduce heat to medium and let the mixture simmer uncovered for 8-10 minutes. Stir occasionally to prevent sticking and ensure mushrooms become tender and the sauce thickens nicely.
- Finish with Sour Cream: Remove the skillet from heat. Stir in sour cream until fully combined and heated through to create a creamy stroganoff sauce. Serve immediately over cooked wide egg noodles and garnish with fresh chopped parsley for added flavor and color.
Notes
- Use lean ground beef to reduce excess grease in the final dish.
- Make sure to cook the noodles al dente as they will continue to absorb sauce when served.
- You can substitute ground turkey or chicken for a lighter option.
- For a richer sauce, use whole milk sour cream; for a lighter version, choose low-fat sour cream.
- White wine vinegar adds brightness; if unavailable, a mild apple cider vinegar can be used.
- Fresh mushrooms can be substituted if cremini are unavailable.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on stovetop or microwave.
