Quick Creamy Ground Beef Stroganoff with Mushrooms
By Leah Okonkwo
Total
30 min
Servings
4
Level
Easy
Ground beef stroganoff is what I put on the table when dinner needs to happen in about 30 minutes, with browned beef and softened mushrooms in a sour cream sauce that clings to egg noodles. Worcestershire gives it a savory edge, and it feeds four without much fuss.
I use a large skillet and let the beef cook until it's deep golden, then pull it once it's fully cooked because ground beef gets tough if it stays over the heat too long. The onion goes in next until translucent. Then the mushrooms cook down until softened and glossy in the pan.
The flour needs a full minute with the beef mixture before the broth goes in, and it gets rid of the raw flour taste (I can taste it otherwise). Pour the broth in gradually while stirring constantly, and the sauce starts to coat the back of a spoon as it simmers, then I lower the heat before adding sour cream and look for small bubbles while it warms through.
I toss the noodles into the skillet only after the sauce is ready, then give them one minute to take on some of it. Reserve some pasta water when you drain them in case the finished sauce feels too thick. Parsley is optional, but I like the green flecks against the mushroom sauce, and extra black pepper at the table works well.
Why you'll love this recipe
- It feeds four from one skillet of sauce and a pot of noodles. It suits a regular family dinner.
- Egg noodles give picky eaters a familiar base, while the mushrooms stay folded into the sauce.
- Ground beef cooks in 5 to 7 minutes when people are already waiting on dinner.
- The sauce has enough body to cling to the noodles without a long simmer.
- You can set out black pepper or paprika, and everyone can finish their own bowl.
- Cook the beef and sauce ahead, then make fresh noodles when you want to avoid a mushy plate.
Ingredients
- •1 pound ground beef (80% lean)
- •1 medium onion (diced)
- •8 ounces mushrooms (sliced)
- •8 ounces egg noodles
- •2 tablespoons olive oil
- •2 tablespoons all-purpose flour
- •1 cup beef broth
- •1 tablespoon Worcestershire sauce
- •1 cup sour cream
- •salt (to taste)
- •black pepper (to taste)
- •parsley (chopped, optional garnish)
Instructions
- 1
Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package directions until al dente, usually 7 to 8 minutes. Drain, reserving some pasta water, and set the noodles aside.
- 2
Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook for about 5 to 7 minutes, breaking it apart with a spatula, until browned, fully cooked, and deep golden.
- 3
Add the diced onion and cook for 3 to 4 minutes until translucent. Stir in the sliced mushrooms and cook for 3 to 4 minutes until softened.
- 4
Sprinkle the flour over the beef mixture and stir well. Cook for 1 minute. Gradually pour in the beef broth while stirring constantly, add the Worcestershire sauce, and bring the sauce to a simmer until it starts to thicken and coats the back of a spoon.
- 5
Lower the heat and stir in the sour cream until the sauce is creamy and combined. Season with salt and pepper to taste, then simmer for 2 to 3 minutes, stirring occasionally, until heated through and small bubbles form.
- 6
Add the cooked egg noodles to the skillet and toss until coated in the sauce. Cook for another minute.
- 7
Remove the skillet from the heat. Garnish with chopped parsley if desired and serve immediately.
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