Rich stroganoff flavors come together in this easy dinner recipe made with ground beef.
Course: Main Course
Keyword: Ground Beef Stroganoff
½teaspoonkosher saltadjust to taste
½teaspoonfreshly ground black pepper
½teaspoongranulated garlic or garlic powder
1small onioncut into ½-inch pieces, about 2/3 cup
16ouncesfresh white button or crimini mushroomssliced thin
3cupslow sodium beef brothdivided
1teaspoondried parsley or 1 tablespoon chopped fresh parsley
8-12ouncescooked egg noodles or pappardelle for serving
fresh Italian parsley for serving
Heat a large skillet over medium-high heat. Add the ground beef to the hot skillet and crumble across the pan. Sprinkle with salt, pepper, paprika, and garlic. Add the onion and continue stirring and crumbling the meat into small pieces as it cooks.
When the meat has cooked through and the onions are almost tender, about 5 minutes, carefully drain any liquid from the pan. Return the pan to the stove and sprinkle the meat mixture with flour. Stir to coat.
Add the mushrooms. Cook for 2 minutes and then add the beef broth, Worcestershire sauce, parsley, thyme, and paprika. Bring to a boil and then reduce heat to a simmer. Simmer about 5 minutes, until thickened.
Use a ladle to remove about 1/2 cup of hot broth from the pan and transfer it to a large measuring cup or small bowl. Add the sour cream to the measuring cup of broth and whisk smooth and then pour it into the sauce. Stir to combine.
Taste and add salt, as needed. Scoop the stroganoff over cooked noodles. Sprinkle with parsley before serving. Enjoy!