Ground Beef and Mushroom Stroganoff (40 Minutes)

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This ground beef and mushroom stroganoff recipe is a hearty and comforting dish that combines the rich flavors of ground beef and mushrooms in a creamy sauce.

Served over a bed of noodles, this version of the classic Stroganoff is both satisfying and easy to prepare, making it an excellent choice for a family dinner.

The creamy sauce, flavored with a hint of garlic and onion, perfectly complements the savory ground beef and earthy mushrooms.

Garnished with fresh parsley, this dish not only tastes delicious but also presents beautifully.

  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 8 oz egg noodles
  • 1 lb ground beef
  • 2 cups mushrooms, sliced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1 cup sour cream
  • 2 tablespoons butter
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Cook Noodles (10 minutes): Cook the egg noodles according to package instructions until al dente. Drain and set aside.
  2. Brown Ground Beef (5 minutes): In a large skillet, cook the ground beef over medium-high heat until browned and crumbly. Season with salt and pepper. Remove the beef from the skillet and set aside.
  3. Sauté Mushrooms and Onions (5 minutes): In the same skillet, melt the butter. Add the chopped onion and garlic, cooking until the onion is translucent. Add the sliced mushrooms and cook until they are soft and browned.
  4. Make Stroganoff Sauce (10 minutes): Sprinkle the flour over the mushrooms and onions, stirring to combine. Gradually add the beef broth, stirring continuously. Bring the mixture to a simmer and let it thicken slightly.
  5. Combine Ingredients (5 minutes): Return the cooked ground beef to the skillet. Reduce the heat and stir in the sour cream until well combined. Heat through, but do not boil.
  6. Serve (2 minutes): Serve the ground beef and mushroom stroganoff over the cooked noodles. Garnish with chopped fresh parsley.
  7. Enjoy (1 minute): Enjoy the rich and creamy flavors of your Ground Beef and Mushroom Stroganoff.

Notes

To ensure a flavorful result, brown the ground beef well to develop its savory taste. The mushrooms should be cooked until they release their moisture and become golden brown.

The sour cream adds creaminess to the sauce, but it should be added at the end and heated gently to prevent curdling. Fresh parsley not only adds a pop of color but also a fresh flavor that complements the richness of the dish.

Serve this dish with a side of steamed veggies or a simple salad for a complete meal. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 500
  • Sugar: 5g
  • Sodium: 500mg
  • Fat: 30g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 25g
  • Cholesterol: 100mg

Pair this with...

Simple Green Salad

Begin by selecting crisp lettuce leaves, giving them a thorough wash and a gentle pat dry. Tear the leaves into bite-sized pieces and place them as the foundation of your salad. Next, slice ripe tomatoes, their juicy segments promising a burst of sweetness. Add these to the lettuce, their vibrant red contrasting beautifully against the green. For a refreshing crunch, slice a cucumber into thin rounds or half-moons, layering them amongst the other ingredients. For dressing, a light drizzle of olive oil and a squeeze of lemon juice will enhance the salad's natural flavors without overshadowing them. Season with a pinch of salt and pepper and any herbs of your choosing.

Sauteed Escarole

Grab a head of escarole and give it a good rinse, then chop it up. In a large skillet, heat a couple of tablespoons of olive oil over medium heat. Toss in a couple of minced garlic cloves (because garlic makes everything better) and sauté until it’s fragrant, but not browned. Add your escarole, sprinkle with salt, and give it a good toss in that garlicky oil. Let it cook for about 5-7 minutes, or until it’s wilted to your liking. For a finishing touch, a squeeze of lemon juice brightens it up.

Broccoli Raab with Pine Nuts

Start by washing and roughly chopping a bunch of broccoli raab. Set that aside. Now, in a large skillet, warm up a few tablespoons of olive oil over medium heat. Slide in a couple of minced garlic cloves, and let them sizzle until they're just turning golden—this infuses the oil with a garlicky touch. Toss in your chopped raab, season with some salt and maybe a pinch of red pepper flakes if you're feeling adventurous. Sauté until the greens are wilted and the stems are tender, usually around 5-8 minutes. Now for the best part: toss in a handful of pine nuts and stir until they're lightly toasted. Finish with a squeeze of fresh lemon juice for a zesty zing.

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Hi, I'm Alaina! As a busy mom of two, I'm tired of always wondering "what's for dinner?" That's why I created this website; to share easy and tasty recipe ideas the whole family will love. If you're not subscribed yet, join 47,098 others here - thanks for stopping by!