Ground Beef Stroganoff

4.20 from 5 votes

This Ground Beef Stroganoff is easy to make, budget friendly and ready in under 30 minutes! Lean hamburger meat and sauteed mushrooms are smothered in a creamy mushroom gravy and served over egg noodles. This simple and hearty stroganoff recipe is the perfect weeknight meal!

Prep Time5

Cook Time22

Total Time27

Course: Dinner, Entree, Main Course

Cuisine: American

Servings: servings

Calories: 536kcal

Author: Jennifer Fishkind

Ingredients

1 pound lean ground beef
Salt and ground black pepper to taste
¼ teaspoon dried thyme
2 tablespoons butter
1 small onion diced
2 garlic cloves minced
8 ounces fresh mushrooms sliced
2 tablespoons flour
2 cups beef broth
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
⅔ cup sour cream
8 ounces egg noodles for serving
Chopped parsley for garnish

Instructions

Heat a large nonstick skillet over medium-high heat. Add the beef, season to taste with salt and pepper. Add the dried thyme and cook, breaking the beef into small pieces with a wooden spoon until well browned and no longer pink. Transfer the beef to a bowl (drain any excess fat, if needed).
Reduce the heat to medium. In the same skillet, add the butter. When the butter is completely melted, add the onions and saute for about 2 minutes minutes. Add the garlic and cook for about a minute. Add the mushrooms and cook for 2 - 3 minutes. Stir in the flour and cook for 1 minute.
Add half the broth while stirring. Once incorporated, add the remaining broth, the Dijon mustard and Worcestershire sauce. Return the ground beef to the skillet and bring to a boil.
Cook the egg noodles according to package directions.
Reduce the heat to medium low and simmer for about 6 minutes. Add the sour cream and simmer on low heat for about 2 - 3 minutes. Remove from the heat. Adjust salt and pepper to taste
Serve over hot egg noodles garnished with chopped parsley.

Notes

If you are not using lean ground beef, you may need to drain the excess fat after browning the meat.

Nutrition