Description
This Ground Beef Stroganoff is a hearty and tasty meal perfect for Cheap Easy Meals With Hamburger Meat. Enjoy a quick, budget-friendly dish that combines rich flavors and comfort in just 30 minutes.
Ingredients
Scale
- 12 ounces wide egg noodles cooked per package directions
- 1 pound lean ground beef
- 3 tablespoons butter unsalted
- 1 medium onion diced
- 12 ounce mushrooms baby bella sliced
- 4–5 cloves garlic minced
- 3 tablespoons all purpose flour
- 2 cups beef broth low sodium divided
- 10.5 ounces cream of mushroom soup
- ½ cup sour cream
- 1 ½ tablespoons Worcestershire sauce
- Salt and pepper to taste
- Fresh chopped parsley for garnish optional
Instructions
- Cook the wide egg noodles in boiling water following the package directions until they are just tender, then drain and transfer to a bowl.
- While the noodles cook, brown the ground beef in a large skillet over medium-high heat for about 5 minutes, breaking it into small pieces, then drain any fat and set aside.
- In the same skillet, melt the butter over medium-high heat, then add the diced onions and sliced mushrooms and cook for 4 to 6 minutes until the onions soften and turn translucent.
- Add the minced garlic and sauté for another 1 to 2 minutes.
- Sprinkle the flour evenly over the vegetables and stir constantly for 1 to 2 minutes to avoid burning.
- Slowly pour in the beef broth, stirring to lift any browned bits from the skillet bottom.
- Stir in the cream of mushroom soup and let the sauce cook for 5 minutes to thicken.
- Take the skillet off the heat, then blend in the sour cream, Worcestershire sauce, salt, and pepper to your taste.
- Return the browned ground beef and the cooked noodles to the skillet, mixing everything well so the noodles are coated with the sauce.
- Garnish with chopped parsley if you like and serve immediately, ideally with crusty bread to soak up the sauce.
Notes
- Use ground turkey, ground chicken or ground chuck
- Use plain greek yogurt instead of sour cream
- Swap the heavy cream for cream of mushroom soup or a roux of a cup of cold water and 2 tablespoons of flour
- You may want to add a beef bouillon or paste for extra flavor if you choose this swap
- Serve over any favorite pasta like penne, fusilli, bowtie or even mashed potatoes or brown or white rice
- If the sauce is too thick, add a little more broth
- Be sure to remove the skillet from the heat before adding in the sour cream or it will likely curdle
- It is still edible but will have a slightly different texture
- Store leftovers in an airtight container in the refrigerator for up to 5 days
- Freeze in a freezer safe container for up to 2 months
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 485kcal
- Sugar: 4g
- Sodium: 821mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 1g + 5g
- Trans Fat: 1g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 123mg