Ground Beef Stroganoff

By Lori

6 Person

30 Minutes

448 Calories

This Ground Beef Stroganoff Recipe is a one-pot dinner that your family will love. It comes together in about 30 minutes and is perfect for busy weeknights. This recipe for you that is easy to follow, easy to make, and leave you feeling happy about being in the kitchen. There is white wine in this recipe. If you don’t want to invest in a full bottle of white wine, look for small bottles at the grocery store.

Ingredients

fresh parsley, chopped
1/2 cup sour cream
12 oz. egg noodles
4 cups low sodium beef broth
1 cup white wine
3 tbsp. all purpose flour
black pepper
kosher salt
1 tsp. paprika
8 oz. mushrooms, sliced
2 cloves garlic, minced
1 pound ground beef

Method

01

In a large skillet over medium heat, cook the ground beef, gently breaking it up as it cooks. Cook until the meat is no longer pink and then drain all but approximately 2 tablespoons of the grease.
02

Add the mushrooms and garlic to the skillet, cooking until the mushrooms have softened, about 2 to 3 minutes. They will be very tender when you push into them with your spatula.
03

Add the paprika, salt, black pepper, and flour, stirring it into the meat and mushrooms until well combined.
04

Gently whisk in the wine and then the beef stock. Turn the heat up to high on the skillet and bring to a boil.
05

Stir in the egg noodles and reduce the heat to medium-low and cover. Cook for 5 minutes, stir and return the cover. Cook for an additional 5 minutes or until the noodles are very tender.
06

Turn off the heat and stir in the sour cream. Add salt and pepper to taste and sprinkle with fresh parsley if desired.

Related Tags

Beef Stroganoff Recipes

Christmas Main Dish Recipes

Ground Beef Stroganoff

4.1

( By Lori )

01 Information

Grade easy
Serving 6 servings
Calorie 448 Kcal
Prep Time 5 Mins
Cook Time 25 Mins
Total Time 30 Mins

02 Ingredients

fresh parsley, chopped

1/2 cup sour cream

12 oz. egg noodles

4 cups low sodium beef broth

1 cup white wine

3 tbsp. all purpose flour

black pepper

kosher salt

1 tsp. paprika

8 oz. mushrooms, sliced

2 cloves garlic, minced

1 pound ground beef

03 Method

Step 1

In a large skillet over medium heat, cook the ground beef, gently breaking it up as it cooks. Cook until the meat is no longer pink and then drain all but approximately 2 tablespoons of the grease.

Step 2

Add the mushrooms and garlic to the skillet, cooking until the mushrooms have softened, about 2 to 3 minutes. They will be very tender when you push into them with your spatula.

Step 3

Add the paprika, salt, black pepper, and flour, stirring it into the meat and mushrooms until well combined.

Step 4

Gently whisk in the wine and then the beef stock. Turn the heat up to high on the skillet and bring to a boil.

Step 5

Stir in the egg noodles and reduce the heat to medium-low and cover. Cook for 5 minutes, stir and return the cover. Cook for an additional 5 minutes or until the noodles are very tender.

Step 6

Turn off the heat and stir in the sour cream. Add salt and pepper to taste and sprinkle with fresh parsley if desired.

04 Author