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Beef Stroganoff with Mushrooms and Cream Recipe

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4.1 from 7 reviews

This classic Beef Stroganoff recipe is a quick and comforting dish made with lean ground beef, savory mushrooms, and a creamy sour cream sauce served over tender egg noodles. Ready in just 30 minutes, it’s perfect for a weeknight dinner that doesn’t sacrifice flavor or satisfaction.

Ingredients

Main Ingredients

  • 1 tablespoon avocado oil or olive oil
  • 1 lb lean ground beef (90/10 or 93/7)
  • 8 ounces cremini or button mushrooms, sliced
  • ½ medium onion, diced (about ¾ cup)
  • 3 garlic cloves, minced (about 1 tablespoon)
  • ¼ teaspoon fine salt, plus more to taste
  • ¼ teaspoon black pepper, plus more to taste
  • 2 tablespoons all-purpose flour
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 cup low-sodium beef broth
  • ½ cup full-fat sour cream
  • 1½ cups uncooked egg noodles, cooked according to package directions and drained
  • Optional for garnish: fresh parsley, minced

Instructions

  1. Heat the oil and brown the beef: Add the oil to a large skillet over medium heat. Once the oil is hot, add the ground beef. Brown the beef for about 5 minutes, breaking it up with a wooden spoon until it’s about 80% browned, with some pink still visible.
  2. Add vegetables and seasonings: Add the sliced mushrooms, diced onions, minced garlic, salt, and pepper to the skillet. Continue cooking, stirring occasionally, for 5 to 7 minutes until the onions become translucent and the mushrooms soften and release their moisture.
  3. Incorporate the flour: Sprinkle the all-purpose flour evenly over the beef and mushroom mixture. Stir well with a spoon to evenly coat and eliminate any raw flour taste. This helps thicken the sauce.
  4. Add flavorings and broth: Pour in the Worcestershire sauce and Dijon mustard, then add the beef broth. Stir thoroughly to combine all ingredients into a cohesive sauce base.
  5. Simmer the sauce: Increase the heat to medium-high and bring the mixture to a simmer. Let it cook for 3 to 4 minutes, stirring occasionally, until the sauce thickens slightly.
  6. Finish with sour cream: Remove the skillet from the heat. Stir in the sour cream carefully until fully incorporated. Allow the stroganoff to rest in the skillet for 5 to 10 minutes to thicken the sauce further.
  7. Serve with noodles: Gently toss the beef stroganoff sauce with cooked egg noodles or serve the sauce spooned over the noodles for a classic presentation.
  8. Garnish and season: Sprinkle minced fresh parsley on top for color and freshness. Adjust salt and pepper to taste before serving.

Notes

  • Use lean ground beef to reduce excess grease and keep the dish lighter.
  • Cooking the beef until about 80% browned helps maintain tenderness and encourages flavor development.
  • Letting the sauce rest off heat allows the sour cream to blend smoothly without curdling and thickens the sauce.
  • For a gluten-free option, substitute the flour with a gluten-free flour blend or cornstarch slurry.
  • Leftovers store well in the refrigerator for up to 3 days and reheat gently over low heat.

Find it online: https://marthatasty.com/beef-stroganoff-with-mushrooms-and-cream-recipe/