Juicy ground beef and warm noodles tossed in a creamy sauce seasoned with fresh mushrooms, onion, and garlic makes a classic easy comfort dish. Make this Ground Beef Stroganoff in just one pot!
Course Main Course
Cuisine American
Keyword Ground Beef Stroganoff
Prep Time 5 minutesminutes
Cook Time 30 minutesminutes
Total Time 35 minutesminutes
Servings 6servings
Calories 367kcal
Author Michelle
Ingredients
1poundground beef
½teaspoonsalt
1large sweet oniondiced
8ouncessliced white mushroom
3garlic clovesminced
4cupsbeef broth
¼cupsherry
1tablespoonDijon mustard
1tablespoonWorcestershire sauce
4cupsegg noodlesdry
½cupsour cream
Instructions
In a large skillet over medium heat, brown ground beef with onions until cooked through and no longer pink.
Season with salt. Then add mushrooms, and saute until tender, about 10 minutes.
Add garlic, and cook until fragrant, about 2 minutes.
Drain any remaining excess grease. Then return to heat.
Add beef broth, sherry, Dijon mustard, and Worcestershire sauce. Stir to combine.
Stir in egg noodles. Bring to a boil. Then stir again, and reduce heat to a simmer. Cover and continue simmering until noodles are cooked through, about 10 minutes.
When noodles are cooked through, remove from heat, and stir in sour cream.
Season with additional salt and pepper to taste. Serve warm, garnished with fresh parsley.
Video
Notes
You can omit the sherry, and replace it with a dry wine or a little more broth.
If broth evaporates before noodles are fully cooked, add an additional ½ cup of broth until they're cooked through. The liquid may evaporate more or less quickly depending on many factors, including the range temperature, heaviness of the pot, tightness of the lid, etc.
Add freshly grated Parmesan to garnish and for a little extra nutty flavor.
Storage: Store covered in the refrigerator for up to 5-7 days.
Freezer Directions: Prepare stroganoff according to recipe instructions. Allow to cool to room temperature. Transfer to a freezer bag or dish, and freeze for up to 3 months. To use, thaw in the refrigerator overnight. Bake at 350°F for about 20-30 minutes to reheat. Add more broth and sour cream if noodles dry out.