Ground Beef Stroganoff
Tender beef and mushrooms in a silky sour cream gravy over buttery egg noodles, pure cozy comfort.
Ingredients (serves 4)
- 1 lb ground beef
- 12 oz egg noodles
- 8 oz mushrooms
- 1 onion
- 3 cloves garlic
- 2 cups beef stock
- 1 cup sour cream
- 2 tbsp all-purpose flour
- 1 tbsp worcestershire
- 2 tbsp butter
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Save this recipeInstructions
- 1
Bring a large pot of salted water to a boil and cook the egg noodles until tender, about 7 minutes, then drain.
- 2
While the water heats, slice the mushrooms and dice the onion. Brown the ground beef in a 12-inch skillet over medium-high heat, about 6 minutes, then transfer to a plate.
- 3
Melt the butter in the same skillet, add the mushrooms and onion, and cook until browned and soft, about 6 minutes. Mince and stir in the garlic for the last minute.
- 4
Sprinkle in the flour and stir for 1 minute, then slowly whisk in the beef stock and Worcestershire, scraping up the browned bits.
- 5
Return the beef to the skillet and simmer until the sauce thickens enough to coat a spoon, about 5 minutes.
- 6
Remove from the heat, stir in the sour cream until smooth, season with salt and black pepper, and serve over the noodles.
