Ground Beef Stroganoff

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This ground beef stroganoff recipe is a classic comfort food that is sure to please the whole family. Made with tender ground beef, creamy sauce, and served over a bed of egg noodles, this dish is both hearty and delicious. It's quick and easy to make, perfect for busy weeknight dinners. With its rich flavors and satisfying textures, this recipe is a guaranteed crowd-pleaser.

Keywords: ground beef stroganoff, comfort food, creamy sauce, egg noodles, quick and easy.

Ground beef stroganoff recipe details

Ground beef stroganoff recipe, recipe Rating: 4.6
Number of votes:108

This is a variation on the classic Stroganoff. A can of creamy mushroom soup replaces sour cream and tinned mushrooms to give a flavor that makes people think you spent all day cooking! One word of advice, don’t substitute prepared mustard for the powder – it isn’t the same! If you don’t have it, leave it out!
Ready in: 30 mins

Ingredients

Serves: 4

• 1 1/4 pound ground beef
• 1 teaspoon mustard powder
• 1 tablespoon unsalted butter
• 1 tablespoon extra virgin olive oil
• 1 medium onion, minced
• 1 (8 ounce) package white mushrooms, sliced
• 1 large clove garlic, minced
• 1 (28 ounce) can cream of mushroom soup
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Better Than Bouillon(R) vegetable bouillon
• 1 tablespoon chopped fresh flat leaf parsley
• salt and pepper to taste
• 8 ounces wide egg noodles

Preparation method

Prep: 10 mins | Cook: 20 mins

1. Over medium heat, slowly brown the ground beef. Browning the beef over too high of a heat setting will cause the beef to give off a lot of juice, resulting in a dry and flavorless meat. As the meat begins to brown, add the mustard powder. When the meat still has a very slightly pinkish hue to it, drain what juices have rendered out and transfer the meat to a dish to stay warm.
2. Still over medium heat, add the butter and olive oil. When the butter has melted and stopped foaming, add the onion, mushrooms and garlic. Saute until soft, about 3 to 4 minutes.
3. Return the beef to the skillet and add the mushroom soup, the Worcestershire sauce and the bouillon. Stir gently to mix.
4. Reduce heat to medium-low and cook approximately 13 minutes, or until the sauce has thickened, occasionally tasting throughout this step to adjust for flavor.
5. While the stroganoff is cooking, cook the noodles according to the package directions.
6. When the stroganoff has finished cooking, stir in the parsley.
7. In a large plate, layer egg noodles. Add the stroganoff to the center of the pile of noodles and top with a light sprinkle of the remaining parsley. Serve immediately.