Beef Stroganoff Using Ground Beef and Egg Noodlesand Sour Cream

Looking for a cozy meal without a lot of fuss? With a creamy sauce, compact cremini mushrooms, and fluffy egg noodles, this Ground Beefiness Stroganoff is a casual twist on a classic that'due south set in only 30 minutes.

When we all kickoff started staying dwelling in 2020, many readers contacted me to ask for meals that they could set from the freezer and pantry. The request I got most often was, "What can I do with a pound of ground beef?"

One of my family'due south favorite condolement food recipes has e'er been Beefiness Stroganoff. It'southward a dish that satisfies when we're peckish something warm and cozy, whether it'south a classic recipe made with steak strips, stroganoff-style meatballs, or this ane-pan dinner using basis beefiness.

This recipe is a casual twist on American-manner Stroganoff, with beefiness, mushrooms, and egg noodles in a rich, sour foam-finished sauce. The prep is easy, too, with dinner on the table in just thirty minutes.

Ingredient Notes

Many of the ingredients you lot'll need for Basis Beef Stroganoff are refrigerator and pantry staples, like onion, garlic, Dijon mustard, and parsley. Subsequently years of making this dish, I've made a few notes about the remaining ingredients to ensure the best results.

Basis Beef

I well-nigh often utilize footing round (85/fifteen), but have also made this with chuck (eighty/20). I detect that sirloin is a little besides dry in this dish. The fat content of the beef will determine how much butter and oil you lot'll need to add together to the pan when sautéing the mushrooms.

Interested in prepping your own ground beef? Check out my tutorial, How to Grind Meat in Your Home Kitchen for all of the details.

Mushrooms

I like to use cremini mushrooms in my stroganoff for their deeper, earthy flavor. You can substitute white button, just the flavor of the overall dish volition be milder.

If you have varieties like shiitake on hand (or a "gourmet mushroom mix" from the market), they'd be great hither also.

The mushrooms should exist sliced almost 1/four inch thick, with whatever tough stems removed. I prefer to buy my mushrooms whole and piece them myself just earlier cooking (I observe that they stay fresher and more flavorful if I'm storing them for a few days).

Tip: Want to stock up on fresh mushrooms and freeze them for later? Check out How to Freeze Mushrooms from The Food Network.

Egg Noodles

Egg noodles are a classic accompaniment to American-way Beefiness Stroganoff. I similar using the wavy "extra wide" noodles in this skillet, but I've also used "wide" and "medium" varieties when I've run out, with good results.

Sauce

For the sauce (and to cook the noodles), you'll need flour, beef goop, Dijon mustard, sweet paprika, Worcestershire sauce, and a splash of cognac.

I've provided a range on the paprika in the recipe card since ground spices can vary in forcefulness by batch and historic period. Start conservatively and adjust to gustation, as needed.

Sour foam, one of the defining ingredients in archetype Stroganoff, finishes the sauce. It both makes the noodles flossy, and wakes upward the deeper flavors with some tang.

Depending on the make of sour cream (some are tangier than others), I similar to add together a touch of fresh lemon juice. I'll either add a niggling to the pan earlier serving, or squeeze it over my portion for a brilliant finish.

Cooking Ground Beef Stroganoff

The process for making this recipe is simple. But brown the beef, sauté the onions, mushrooms, and garlic, and then simmer everything together with the egg noodles.

The amount of liquid in this recipe is intended for cooking the noodles in the pan. Notation that if you were to boil the noodles separately, the sauce will be likewise liquidy.

Most egg noodle brands cook inside 7-x minutes. Simmer the pan covered, but be certain to stir every couple of minutes. This will ensure that a.) the noodles cook evenly, and b.) the noodles and sauce don't scorch equally the sauce cooks downwards.

Choosing a pan. Exist sure to use a nonstick pan that's big enough to simmer the noodles with the remainder of the ingredients. The pans I nigh oft use for this recipe are 12.5 to 13″ diameter with two.five″ high sides.

Both the added flour, and the starches from the egg noodles will thicken the sauce as it cooks. That said, results can vary by noodle brand. I've tested this recipe with the Manischewitz brand (pictured), Pennsylvania Dutch, and Calorie-free 'due north Fluffy, with consistent results.

If the sauce seems as well thin after the noodles are al dente and you've stirred in the sour cream, just allow it stand up and thicken for a few minutes. If it's too thick, thin it out with a piddling extra beef broth.

Substitutions

I usually recommend sticking to the recipe the offset fourth dimension yous cook a dish (your mileage may vary when making swaps!). That said, we had the toughest fourth dimension getting curbside and commitment slots for a while and I realize changes sometimes have to be made these days. If you tin't become to the shop, hither are a few substitutions you can make:

1. Substitute ground turkey for beef. For the best flavor, utilise basis chicken thighs, or a combination of chest and thigh. Like ground sirloin, basis 100% turkey breast will be drier.
   
2. Substitute jarred or dried mushrooms for fresh. I'll be honest that jarred or canned, sliced mushrooms aren't my favorite substitution in this recipe. But, I tried it out when we were between grocery deliveries. Their flavour will not be as full as fresh cremini. I prefer to use or supplement the season with reconstituted stale mushrooms (usually a mushroom mix, including porcini), if fresh are unavailable.

   You'll need vi ounces of tuckered canned mushrooms or i to 2 ounces dried (reconstituted and tuckered before using).

3. Substitute dried garlic and herbs for fresh. You'll need 1/four teaspoon garlic pulverization, one/4 to 1/2 teaspoon dried thyme, and 2-iii teaspoons dried parsley.
   
4. Substitute dry white wine for the cognac. Or, deglaze the pan with 1/4 cup beef goop.

Other Recipe Questions

Q. Tin I make Footing Beefiness Stroganoff alee and reheat information technology?

A. I recommend making this recipe when you're going to serve it. I find that the noodles can become too soft and intermission downward with reheating.

Q. Is this recipe freezer-friendly?

A. We haven't enjoyed this dish as much later on freezing. Again, the noodles and sauce are best enjoyed when cooked and served fresh. That said, I do often arrive with thawed ground beef.

Q. Tin I apply low-fatty or not-dairy sour foam?

A. Yep. I've made this recipe several times with reduced fat sour cream with skillful results. Nosotros didn't honey it with fat-costless. I have non tested the recipe with non-dairy sour cream substitutes.

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• ▢ 1 pound basis beef (85/15 or 80/xx)
• ▢ 1-two tablespoons unsalted butter or vegetable oil (if needed), plus extra for oiling the pan
• ▢ 1 small xanthous onion , chopped (one/two to 3/4 cup)
• ▢ 12 ounces cremini mushrooms , sliced 1/4-inch thick
• ▢ 2 large garlic cloves , minced
• ▢ one/4 cup cognac (can also use dry out white wine)
• ▢ iii tablespoons all purpose flour
• ▢ 1 tablespoon Dijon mustard
• ▢ 1 tablespoon Worcestershire sauce
• ▢ 1-2 teaspoons sweet Hungarian paprika , to taste (and depending on how fresh/fragrant your paprika is)
• ▢ 1-1/2 teaspoons chopped fresh thyme leaves , divided
• ▢ 3-1/ii to 4 cups beefiness goop or stock (meet note)
• ▢ viii ounces dried actress wide egg noodles
• ▢ ane/2 to 2/three cup sour cream (depending on how creamy yous like your stroganoff)
• ▢ 3 tablespoons chopped flat-leaf parsley
• ▢ i teaspoon fresh lemon juice (optional)
• ▢ kosher salt and freshly-ground black pepper

• Lightly-oil a large nonstick skillet or saute pan (12.5 to 13" diameter by two.v" loftier, or a 4-quart cocotte) with vegetable oil (2-3 teaspoons, depending on the percentage of fat in your ground beef; chuck will need less than round).

• Chocolate-brown the basis beef with a few small pinches of salt and black pepper over medium-high heat. Allow the beef develop a good crust before you start to flip information technology. Break up whatsoever really large pieces with a spoon or spatula later it starts to chocolate-brown. Employ a slotted spoon to remove the beef from the pan and prepare aside.

• You'll need 3 tablespoons of fat in the pan–if the beef hasn't released this much fatty, add plenty butter or oil to make up the quantity.

• Add onions, mushrooms, and 1/2 teaspoon kosher salt and one/four teaspoon pepper to the pan. Sauté until onions and mushrooms are softened, starting to chocolate-brown, and most of the liquid that has been released has evaporated. Add together the garlic and cook for 1 minute.

• Stir in the cognac and simmer for 1-two minutes, until about completely evaporated.

• Stir the ground beef dorsum into the pan. Sprinkle the flour over the mixture, stir it in to evenly distribute, and cook for 1-ii minutes.

• Add the beef broth, Dijon mustard, Worcestershire sauce, paprika, and i teaspoon of fresh thyme leaves. Stir in the uncooked egg noodles, and bring the mixture to a boil. Cover, reduce heat, and simmer for 7-x minutes, stirring every couple of minutes, until the noodles are cooked through.*

• Add the sour cream, remaining ane/2 teaspoon thyme, and 2 tablespoons of parsley to the pan and stir to combine. Season to taste with table salt and pepper. (The corporeality will depend on the beef broth you used.)

• If desired, stir in lemon juice to brighten the sauce (whether you need it will depend on the tanginess of the brand of sour cream you're using and your personal tastes), or serve the dish with lemon wedges on the side to squeeze over your bowl. Sprinkle remaining parsley over the peak of the pan and serve immediately. (This dish doesn't reheat well the side by side twenty-four hour period.)

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For pantry swaps, run into the "Substitutions" department in the commodity above.

*Different brands of egg noodles, also every bit the type of pan you lot're using, might require a varying quantity of liquid, within the range of 3-1/ii to 4 cups. The noodles shown in the blog postal service and video are Manischewitz Actress Wide, and they e'er cook to al dente within this range, without making the dish too liquidy. I've had consistent results with Pennsylvania Dutch and Light 'North Fluffy extra wide noodles as well.

If you prefer your skillet stroganoff to be less saucy, first with three-1/2 cups of beef broth and watch it closely. If it's starting to look dry as the noodles are cooking, add up to an additional 1/2 cup broth.

Remember that the sauce will continue to thicken as it stands. If the sauce seems too sparse after the noodles are al dente and you've stirred in the sour cream, let it stand, uncovered, for 5 minutes. If information technology'south also thick, thin it out with an actress splash of beef broth.

Calories: 477 kcal | Carbohydrates: 36 m | Poly peptide: 24 one thousand | Fat: 24 g | Saturated Fat: eleven g | Cholesterol: 97 mg | Sodium: 487 mg | Potassium: 897 mg | Fiber: 2 thousand | Carbohydrate: 4 g | Vitamin A: 499 IU | Vitamin C: 7 mg | Calcium: seventy mg | Iron: iii mg

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Please note that our recipes take been developed using the United states Customary measurement arrangement and have non been tested for loftier altitude/summit cooking and baking.

Keywords: piece of cake stroganoff recipe, ground beefiness stroganoff, skillet stroganoff

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