Ground Beef Stroganoff
Whip up this simple and satisfying ground beef stroganoff for a hearty comfort dish any day of the week.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 2 tablespoons salted butter
- 1 tablespoon Worcestershire Sauce
- 12 ounces baby Bella mushrooms stems trimmed and sliced
- 1 large yellow onion chopped
- 4 cloves garlic minced
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon salt or to taste
- ½ teaspoon fresh cracked ground pepper or to taste
- ¼ teaspoon ground mustard powder
- 3 tablespoons flour
- 4 cups beef broth
- 1 tablespoon Better than Bouillon beef base
- 10 ounces dry egg noodles
- 4 ounces cream cheese softened and chopped into cubes
- ½ cup sour cream leave out while cooking to bring to room temp
- fresh parsley chopped for garnish
Instructions
- In a large Dutch oven over medium heat, heat olive oil and add ground beef. Cook until no longer pink and starting to brown. Drain grease before adding additional ingredients.
- Add butter, Worcestershire Sauce, sliced mushrooms, chopped onion, and minced garlic. Saute, stirring frequently, until onions are soft (about 6 to 7 minutes).
- Add onion powder, paprika, salt, pepper, mustard powder, and stir well. Cook for an additional 2 minutes.
- Add flour to the mixture and stir to coat the mixture. Add beef broth and Better than Bouillon beef base and stir well, making sure to scrape the bottom of the pan to get all of the cooked bits off the bottom. Add egg noodles and stir well.
- Turn heat to medium-low, cover and let simmer 8 to 10 minutes or until pasta is tender.
- Remove the Dutch oven from heat. Add sour cream and cream cheese, stir well to incorporate.
- Sprinkle rough chopped parsley over the top and serve.
Notes
TIP: Note that you do not cook the pasta ahead of time. It will be added uncooked directly into the pot and simmered with the rest of the ingredients until tender.
TIP: You’ll want to make sure that the cream cheese is room temp so that it is not lumpy. It helps to cut into small cubes before adding to the mixture to help it break down into a creamy sauce.
TIP: You’ll also want to be sure that the sour cream is room temperature so that it does not cool down your beef stroganoff when you add it to the mixture. You want to serve the stroganoff hot!