Ground Beef Stroganoff Recipe

The Prestons

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Prep Time 10

Cook Time 20

Total Time 30

Ingredients

1 lb 450g ground beef (85/15 or leaner)
1 small onion diced
2 cloves garlic minced
1 cup 100g mushrooms, sliced
1 ½ cups 360ml beef broth
1 tbsp Worcestershire sauce
½ tsp salt or to taste
½ tsp black pepper
1 tsp paprika
2 tbsp all purpose flour or cornstarch for gluten free option
½ cup 120ml sour cream (or Greek yogurt for a lighter version)
8 oz 225g egg noodles (or pasta of choice)
2 tbsp butter or olive oil
Fresh parsley for garnish

Instructions

1️⃣ Cook the Ground Beef
Heat butter or olive oil in a large skillet over medium heat.
Add ground beef and cook until browned (about 5 minutes), breaking it apart with a spoon.
Drain excess grease if needed.
2️⃣ Sauté the Vegetables
Stir in diced onions and garlic; cook until soft (about 2 minutes).
Add sliced mushrooms, cooking until they release moisture (about 3 minutes).
3️⃣ Make the Stroganoff Sauce
Sprinkle flour over the beef mixture, stirring well to coat.
Slowly add beef broth, stirring constantly to prevent lumps.
Add Worcestershire sauce, salt, black pepper, and paprika.
Simmer for 5–7 minutes until the sauce thickens.
4️⃣ Finish with Sour Cream
Reduce heat to low and stir in sour cream, mixing until smooth.
Let it simmer for 2 minutes, but do not boil to avoid curdling.
5️⃣ Cook the Noodles & Serve
While the sauce simmers, cook egg noodles according to package instructions. Drain well.
Serve the stroganoff over noodles and garnish with fresh parsley.

Notes

✅ For a richer flavor, use a splash of heavy cream instead of sour cream.
✅ Make it gluten free by using cornstarch instead of flour and serving over gluten free pasta or rice.
✅ Swap ground beef for ground turkey or chicken for a lighter option.
✅ Store leftovers in an airtight container in the fridge for up to 4 days.