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The Best Easy Ground Beef Stroganoff with Egg Noodles

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This easy ground beef stroganoff with egg noodles is a quick, comforting weeknight dinner made with simple ingredients like ground beef, egg noodles, sour cream, and beef broth. It comes together in under 30 minutes and is perfect for busy nights.

Ingredients

Scale
  • 1 pound (450g) ground beef (80/20 or 85/15)
  • 8 ounces (225g) wide egg noodles
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 8 ounces (225g) cremini or white mushrooms, sliced
  • 1 ½ cups (360ml) low-sodium beef broth
  • ¾ cup (180ml) full-fat sour cream
  • 2 tablespoons (16g) all-purpose flour
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1 teaspoon (2g) sweet or smoked paprika
  • 1 teaspoon (5ml) Dijon mustard
  • 2 tablespoons (28g) unsalted butter
  • Salt and black pepper to taste (about 1 teaspoon salt and ½ teaspoon pepper)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Cook the egg noodles: Bring a large pot of salted water to a boil. Add 8 ounces (225g) of wide egg noodles and cook according to package directions, usually 6-8 minutes, until al dente. Drain in a colander and set aside. Reserve about ½ cup of pasta water before draining.
  2. Brown the ground beef: While the noodles cook, heat a large skillet over medium-high heat. Add 1 pound (450g) of ground beef and cook, breaking it up with a wooden spoon, until deeply browned, about 6-8 minutes. Season with ½ teaspoon salt and ¼ teaspoon black pepper. Use a slotted spoon to transfer the beef to a plate, leaving about 1 tablespoon of drippings in the pan.
  3. Sauté the aromatics: Reduce the heat to medium. Add 1 tablespoon of the butter to the pan drippings. Add the diced onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Cook the mushrooms: Add the remaining 1 tablespoon of butter and the sliced mushrooms. Cook for 4-5 minutes, stirring occasionally, until the mushrooms are golden brown and have released their moisture. Season with a pinch of salt.
  5. Make the roux: Sprinkle the 2 tablespoons of flour over the mushrooms and onions. Stir constantly for 1-2 minutes until the flour is fully incorporated and no white streaks remain.
  6. Build the sauce: Slowly pour in the 1 ½ cups of beef broth while whisking constantly to prevent lumps. Add the Worcestershire sauce, paprika, and Dijon mustard. Bring the mixture to a gentle simmer and cook for 2-3 minutes until the sauce thickens enough to coat the back of a spoon.
  7. Combine everything: Return the browned ground beef to the skillet, along with any juices that accumulated on the plate. Stir to combine. Reduce the heat to low.
  8. Finish with sour cream: Remove the skillet from the heat completely. Let it sit for 30 seconds, then stir in the sour cream until the sauce is smooth and velvety.
  9. Add the noodles: Gently fold the cooked egg noodles into the sauce until they’re fully coated. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up.
  10. Serve immediately: Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley and serve hot.

Notes

For best results, brown the beef thoroughly to develop deep flavor. Always add sour cream off the heat to prevent curdling. Reserve pasta water to adjust sauce consistency. Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day.

Nutrition

Keywords: ground beef stroganoff, easy stroganoff, egg noodles, weeknight dinner, comfort food, creamy pasta, quick dinner

Find it online: https://ovenmila.com/the-best-easy-ground-beef-stroganoff-with-egg-noodles/