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To make a tasty ground beef stroganoff, you need some key items: - 1 pound ground beef - 1 medium onion, finely chopped - 3 cloves garlic, minced - 8 ounces mushrooms, sliced - 1 tablespoon Worcestershire sauce - 1 cup beef broth - 1 cup sour cream - 2 tablespoons all-purpose flour - 1 teaspoon paprika - Salt and pepper to taste - 2 tablespoons olive oil - 8 ounces egg noodles For more flavor, consider adding these: - Fresh parsley, chopped (for garnish) - A splash of white wine for depth - A dash of hot sauce for a kick - Chopped bell peppers for sweetness You can swap some ingredients if needed: - Use turkey or chicken instead of ground beef for a lighter dish. - Replace sour cream with Greek yogurt for a healthier option. - Use vegetable broth instead of beef broth for a veggie-friendly meal. - If you're out of egg noodles, any pasta will work just fine. These ingredients help you create a rich and creamy dish that feels like a warm hug! Enjoy cooking! {{ingredient_image_1}} 1. Start with a large skillet. Heat 2 tablespoons of olive oil over medium heat. 2. Add 1 finely chopped onion. Sauté for 3-4 minutes until soft and clear. 3. Next, add 3 minced garlic cloves and 8 ounces of sliced mushrooms. Cook for 5 minutes. 4. Raise the heat to medium-high. Add 1 pound of ground beef. Brown it for 5-7 minutes. 5. Stir and break the beef apart with a wooden spoon. Drain any extra fat. 6. Sprinkle 2 tablespoons of all-purpose flour and 1 teaspoon of paprika over the beef. Mix well. 7. Gradually pour in 1 cup of beef broth and 1 tablespoon of Worcestershire sauce. Stir to avoid lumps. 8. Bring the mixture to a gentle simmer. 9. Lower the heat and stir in 1 cup of sour cream. Mix until creamy and smooth. 10. Season with salt and pepper to your liking. Let it simmer for 5 minutes. 11. While the sauce thickens, cook 8 ounces of egg noodles in boiling salted water. Follow package directions. 12. Drain the noodles when done. 13. Serve the beef stroganoff over the noodles. Add fresh parsley for a nice touch. - Sauté the onions while you gather and prep the other ingredients. - Keep an eye on the garlic and mushrooms. They cook fast! - Once you add the beef, constantly stir to ensure even cooking. - Start boiling water for the noodles while your sauce simmers. This saves time. - Use a wooden spoon to break apart the beef. This helps create texture. - Sauté the onions until they are soft. This adds sweetness to the dish. - Browning the beef well gives a deeper flavor. - Stir in the sour cream off the heat. This keeps it creamy and prevents curdling. - Fresh parsley not only looks good but adds fresh flavor. To make a great stroganoff, start with good quality beef. Use fresh ground beef for the best taste. Sauté the onions until soft. This step brings out their sweet flavor. Add mushrooms next. They should soften and release their juices. Don’t rush this part. It builds flavor. One common mistake is overcooking the beef. Cook it until just browned. If you cook too long, it can become tough. Another mistake is adding sour cream too soon. Always add it at low heat to keep it creamy. Avoid adding too much salt early on. You can adjust the seasoning later. To get a creamy sauce, use full-fat sour cream. It blends better than low-fat options. When adding it, stir gently over low heat. This keeps the sauce smooth. Also, mix in the flour well before adding broth. This helps prevent lumps. If you want it even creamier, add a splash of heavy cream! Pro Tips Use Fresh Ingredients: Fresh mushrooms and onions will enhance the flavor and texture of your stroganoff, making it more aromatic and delicious. Perfectly Cooked Noodles: Avoid overcooking the egg noodles; they should be al dente for the best texture when served with the creamy sauce. Adjust the Creaminess: For a richer flavor, you can substitute some of the sour cream with cream cheese, which will make the sauce even creamier. Garnish for Flavor: Don't skip the fresh parsley garnish; it adds a pop of color and a fresh taste that balances the richness of the dish. {{image_2}} If you don't like mushrooms, no problem! You can skip them entirely. Try adding more onions or bell peppers instead. These add flavor and texture. You can also use cooked spinach for a nice twist. Just toss it in with the beef mixture. Want a meat-free meal? Use plant-based ground beef or lentils. Both options pack a punch in protein. For a creamy sauce, swap sour cream with cashew cream or coconut yogurt. This keeps it rich and smooth. Serve it over your favorite pasta, and you're set. To spice up your stroganoff, think about adding some extra ingredients. A splash of red wine can deepen the flavor. Try adding herbs like thyme or rosemary for a fresh taste. You can also mix in some cooked bacon or sausage for an extra savory bite. Don't forget to experiment! To keep your ground beef stroganoff fresh, store it in an airtight container. Let it cool to room temperature before sealing it. You can keep it in the fridge for up to three days. Make sure to label the container with the date. This way, you can enjoy your stroganoff later without worrying about spoilage. Reheat your stroganoff on the stove or in the microwave. If using the stove, add a splash of beef broth or water to keep it moist. Heat on low, stirring often until warm. In the microwave, use a microwave-safe dish. Cover it with a lid or microwave-safe wrap. Heat it for about 1-2 minutes, stirring halfway through. Make sure it is hot all the way through before serving. You can freeze ground beef stroganoff for up to three months. First, let it cool completely. Then, place it in a freezer-safe container or bag. Remove as much air as possible to prevent freezer burn. When ready to eat, thaw it in the fridge overnight. Reheat it on the stove or microwave, adding a little broth if needed for moisture. Enjoy your stroganoff anytime! Beef Stroganoff comes from Russia. It dates back to the 19th century. The dish was named after a noble family, the Stroganovs. It originally used strips of beef, mushrooms, and sour cream. Over time, many cooks made their own versions. Today, ground beef is common in America. This change makes the dish easier and quicker to prepare. Yes, you can make Beef Stroganoff ahead of time. Cook the dish and let it cool. Store it in an airtight container in the fridge. It stays fresh for about three days. To reheat, use a pot over low heat. Stir gently until warm. You may want to add a bit of broth if it thickens too much. Ground Beef Stroganoff pairs well with several sides. Here are some great options: - Egg noodles - Rice - Mashed potatoes - Steamed vegetables - Crusty bread These sides soak up the creamy sauce well and add flavor. Yes, you can make a low-carb version of Beef Stroganoff. Instead of egg noodles, use cauliflower rice or zucchini noodles. These options have fewer carbs but still taste great. You can also use ground turkey or chicken for a leaner meat choice. Adjust the sauce to keep it creamy and delicious. Making Beef Stroganoff is fun and rewarding. You now know the key ingredients and how to cook them. This dish can be adapted to fit any taste with simple changes. Remember to avoid common mistakes for great results. Store leftovers properly to enjoy later. With the tips and variations provided, you can create the perfect stroganoff every time. Experiment with flavors and enjoy the cooking process. Now, it’s your turn to make this dish your own!

Creamy Beef Stroganoff Delight

A rich and creamy beef stroganoff served over egg noodles, perfect for a comforting meal.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 8 ounces mushrooms, sliced
  • 1 tablespoon Worcestershire sauce
  • 1 cup beef broth
  • 1 cup sour cream
  • 2 tablespoons all-purpose flour
  • 1 teaspoon paprika
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • 8 ounces egg noodles (or pasta of choice)
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large skillet, heat the olive oil over medium heat. Add the chopped onions and sauté for about 3-4 minutes until they become translucent.
  • Add the minced garlic and sliced mushrooms to the skillet. Cook for another 5 minutes until the mushrooms are softened.
  • Increase the heat to medium-high and add the ground beef. Cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes. Drain any excess fat.
  • Sprinkle the flour and paprika over the beef mixture, stirring to combine thoroughly.
  • Slowly pour in the beef broth and Worcestershire sauce, stirring constantly to avoid lumps. Bring to a gentle simmer.
  • Reduce the heat to low and stir in the sour cream. Mix until creamy and well combined. Season with salt and pepper to taste. Let it simmer for an additional 5 minutes to thicken slightly.
  • Meanwhile, cook the egg noodles in a pot of boiling salted water according to package instructions. Drain and set aside.
  • Serve the beef stroganoff over the cooked egg noodles, and garnish with freshly chopped parsley.

Notes

Garnish with fresh parsley for added flavor.
Keyword beef, comfort food, pasta, stroganoff