Ground Beef Stroganoff
Creamy Ground Beef Stroganoff made with mushrooms, sour cream, and a rich savory sauce. This easy one-pan dinner is ready in 30 minutes and perfect over egg noodles, rice, or mashed potatoes.
Ingredients
- 1 lb (450 g) ground beef (80/20 preferred)
- 1 tbsp olive oil
- 1/3 tsp salt
- 1/2 tsp black pepper
- 2 tbsp butter
- 1 small onion, finely diced
- 10.5 oz (300 g) mushrooms, sliced
- 3 cloves garlic, minced
- 1 tsp paprika
- 1 tsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 cup beef broth
- ¾ cup heavy cream
- 3 tbsp sour cream, room temperature
- 1 tbsp cornstarch + 2 tbsp water (optional)
- fresh parsley, for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add the ground beef, season with salt and black pepper, and cook until browned. Transfer to a plate.
- In the same skillet, melt the butter. Add the diced onion and cook until softened, about 3–4 minutes.
- Add the mushrooms and cook until golden and their moisture has evaporated.
- Stir in Worcestershire sauce, paprika, Dijon mustard, and garlic. Cook for 30 seconds.
- Pour in the beef broth and simmer for 4–5 minutes.
- Lower the heat and stir in the heavy cream. Return the beef to the skillet, add black pepper, and simmer gently.
- Remove from heat and stir in the sour cream.
- If needed, add the cornstarch slurry and heat briefly to thicken.
- Garnish with parsley and serve hot.
Notes
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