Ground Beef Mushroom Stroganoff (Printable Version)
Savory ground beef and mushrooms simmer in creamy sauce, perfect over egg noodles for a cozy, quick meal.
# What You'll Need:
01 -
2 pounds ground beef
02 -
½ teaspoon kosher salt
03 -
½ teaspoon freshly ground black pepper
04 -
½ teaspoon ground paprika
05 -
½ teaspoon granulated garlic or garlic powder
06 -
1 small onion, diced (about 2/3 cup)
07 -
¼ cup all-purpose flour
08 -
16 ounces fresh white button or crimini mushrooms, sliced thin
09 -
3 cups low sodium beef broth, divided
10 -
2 tablespoons Worcestershire sauce
11 -
1 teaspoon dried parsley or 1 tablespoon chopped fresh parsley
12 -
½ teaspoon dried thyme
13 -
½ teaspoon ground paprika
14 -
½ cup sour cream
15 -
8-12 ounces cooked egg noodles or pappardelle
16 -
Fresh Italian parsley for garnish
# Steps to Follow:
01 -
Heat a large skillet over medium-high heat. Add the ground beef to the hot skillet and crumble across the pan. Sprinkle with salt, pepper, paprika, and garlic. Add the onion and continue stirring and crumbling the meat into small pieces as it cooks.
02 -
When the meat has cooked through and the onions are almost tender, about 5 minutes, carefully drain any liquid from the pan. Return the pan to the stove and sprinkle the meat mixture with flour. Stir to coat.
03 -
Add the mushrooms. Cook for 2 minutes and then add the beef broth, Worcestershire sauce, parsley, thyme, and paprika. Bring to a boil and then reduce heat to a simmer. Simmer about 5 minutes, until thickened.
04 -
Use a ladle to remove about ½ cup of hot broth from the pan and transfer it to a large measuring cup or small bowl. Add the sour cream to the measuring cup of broth and whisk smooth, then pour it into the sauce. Stir to combine.
05 -
Taste and add salt, as needed. Scoop the stroganoff over cooked noodles. Sprinkle with parsley before serving. Enjoy!