Description
This Quick and Easy Ground Beef Stroganoff is a comforting and flavorful dish featuring tender ground beef and mushrooms in a creamy sauce, served over wide egg noodles. Ready in just 30 minutes, it’s perfect for a satisfying weeknight dinner.
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
Garnish
- Fresh chopped parsley, for garnish
Instructions
- Cook noodles: Cook the wide egg noodles according to the package instructions until they are al dente. Drain well and set aside.
- Sauté vegetables and beef: In a large skillet, melt the unsalted butter over medium-high heat. Add the diced sweet onion and minced garlic, sautéing until softened and fragrant. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain off any excess fat from the skillet.
- Create sauce: Stir in the all-purpose flour, coarse salt, and dried Italian herbs to the beef mixture. Then add the tomato paste, condensed beef consommé, white wine vinegar, and sliced cremini mushrooms, mixing well to combine all ingredients.
- Simmer: Reduce the heat to medium and let the mixture simmer uncovered, stirring occasionally. Cook for 8 to 10 minutes or until the mushrooms are tender and the sauce has thickened slightly.
- Finish and serve: Remove the skillet from heat and stir in the sour cream until fully combined and heated through. Serve the stroganoff over the cooked egg noodles and garnish with fresh chopped parsley for a burst of color and flavor.
Notes
- For additional richness, you can substitute some of the sour cream with Greek yogurt.
- Using lean ground beef helps reduce excess grease in the dish.
- Leftovers store well in the refrigerator for up to 3 days.
- To make it a gluten-free version, use gluten-free flour and noodles.
- White wine vinegar adds brightness, but you can substitute with lemon juice if unavailable.
