How To make Ground Beef Stroganoff

Ground Beef Stroganoff -- Fast and Easy Budget Friendly Weekday Meal

Ground Beef Stroganoff -- Fast and Easy Budget Friendly Weekday Meal

Ground Beef Stroganoff
Ingredients
• 1 pound lean ground beef
• 1 small onion diced
• 1 tsp garlic minced
• ¾ pound fresh mushrooms sliced
• 3 tablespoons flour
• 2 cups beef broth
• 2 teaspoons Worcestershire sauce
• salt & pepper to taste
• ½ tsp italian seasoning
• ¾ cup sour cream
• 2 tablespoons fresh parsley
Instructions
1. Brown ground beef, onion and garlic (trying not to break it up too much) in a pan until no pink remains. Drain fat.
2. Add sliced mushrooms and cook 2-3 minutes. Stir in flour and cook 1 more minute.
3. Add broth, Worcestershire sauce, italian seasoning, salt, & pepper and bring to a boil. Reduce heat and simmer on low 10 minutes. Cook egg noodles according to package directions.
4. Remove beef mixture from the heat, stir in sour cream and parsley.
5. Serve over egg noodles.


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How to Make Ground Beef Stroganoff

Ashley Moore makes a weeknight Ground Beef Stroganoff.

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One-Pot Ground Beef Stroganoff

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Ingredients:
2 Tbsp. of olive oil
2 cups of mushrooms
1/2 cup of onions
2 cloves of garlic, minced
1 lb of ground beef
2 tsp of paprika
4 cups of beef stock
8 oz of egg noodles
1/2 cup of sour cream
1 Tbsp. of cornstarch slurry
parsley for garnish
salt & pepper to taste

Directions:

In a large pot, heat olive oil. Add mushrooms and season with salt and pepper. Add the onions and garlic. Cook until onions are translucent. Add the ground beef and cook until brown. Stir in the paprika. Add beef stock and egg noodles. Give it a stir and cover. Simmer for 15-20 minutes. Lower the heat, add the sour cream and cornstarch slurry. Stir until thickened.

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Beef Stroganoff

Everybody's favourite retro classic! KEY TO SUCCESS: Juicy rather than dry chewy beef. :)

SIMPLE BEEF STROGANOFF - Ground Beef Recipe

This simple beef stroganoff is made with ground beef instead of the typical sliced beef ribeye, sirloin or tenderloin. My recipe uses seasoned ground chuck hamburger meat with onions, garlic and cream of mushroom soup served with large and buttery egg noodles. Easy and delicious recipe ready in about 30 minutes.

Shopping List:
1 lb. ground beef, 80/20
1/2 large sweet onion, chopped
2 cloves garlic, minced
2 tbsp. all purpose flour
1/2 cup beef broth or stock
Sprinkle of Worcestershire sauce
1/2 stick salted butter, more for the noodles.
1 can of cream of mushroom soup, or 1 cup sour cream, plain Greek yogurt or buttermilk
1 tsp. kosher salt
1/4 cup kosher salt for the pasta water. Use 1/2 that much if using table salt.
1/2 tsp. black pepper (I use course black pepper)
1 lb. large egg noodles
Parsley for garnish

Directions:
Cook the noodles per package directions.
Heat a non-stick skillet over medium high heat and add the butter.
When the butter has melted add the onions, add 1/2 tsp salt, and cook until soft, about 6-7 minutes.
Add the garlic and stir around for about 30 seconds until fragrant then add the ground beef. Break it up with a spatula and cook until all of the pink has cooked out.
Drain any excess fat.
Add the flour and stir around for about 2 minutes until the raw flour taste is cooked out.
Add the tsp. salt and black pepper to the ground beef and stir.
Add the beef broth and stir.
Add the Worcestershire and stir.
Add the mushroom soup or sour cream and stir. (I don't care for sour cream so that's why I'm using the soup.
Drain the noodles (don't rinse).
Either add the drained pasta and the reserved pasta water to the ground beef mixture or vice-versa, or you can serve over the egg noodles. Up to you!
Toss the noodles with the ground beef mixture, garnish with parsley and enjoy!

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Easy Beef Stroganoff Recipe

I didn’t grow up eating beef stroganoff, and in fact the only experience I had with it was when I ate over a childhood friend’s house.

It was the grossest thing I had ever eaten. Well fast forward 25 years and now I know how to properly make this Russian classic and wow is it nothing short of delicious.

Ingredients for this recipe:

• 2 tablespoon canola oil
• 2 pounds of thinly sliced top sirloin
• 2 tablespoons unsalted butter
• 1 thinly sliced white or yellow onion
• 2 cups each sliced cremini and button mushrooms
• 3-4 finely minced cloves of garlic
• 1/3 cup brandy
• 3 cups beef stock
• 2 bay leaves
• 1 tablespoon course ground mustard
• 1 ½ cups sour cream
• 1 tablespoon chopped parsley + more for garnish
• 1-pound wide egg noodles, boiled and cooked
• sea salt and fresh cracked pepper to taste

Serves 6

Prep Time: 5 minutes

Cook Time: 25 minutes

Procedures:

1. Add some oil to a large pan or pot over medium high heat and cook the beef until lightly browned, 1 to 2 minutes. Set aside on a plate.
2. Add butter to the pan and cook the onions and mushrooms until caramelized, about 8-10 minutes.
3. Add in the garlic and saute for 1 to 2 minutes before putting the beef back in the pan.
4. Deglaze with brand and cook until it’s almost gone.
5. Pour in the beef stock and add in the bay leaves and mustard and cook on medium high heat for 8-10 minutes.
6. Finish with sour cream, salt, pepper and parsley.
7. Toss with noodles and garnish with extra parsley.

CHEF NOTES:
• In my personal opinion, the addition of caramelized mushrooms and onions elevate the recipe bringing out more umami delicious flavor in addition to only having beef in it.
• It’s important that the pan or pot be large to help caramelize all of the different ingredients which will require a lot of surface area.
• Spread the beef across the entire pan to ensure you get a sear on each piece.
• The brandy should evaporate and incorporate into the ingredients in the pan.
• The beef stock should be reduced to about ¼ cup to ½ cup before adding in the final ingredients.