My whole family loves this recipe for ground beef stroganoff. It’s a hearty meal with rich, tangy, and delicious flavors. Garnish with additional sour cream and fresh parsley.
Preparation Details
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Servings: 4
Ingredients
- 1 pound ground beef chuck
- 1 (8 ounce) package sliced fresh mushrooms
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 (14 ounce) can beef broth
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 2 tablespoons Worcestershire sauce
- 1 teaspoon ground black pepper
- ½ teaspoon salt
- 1 (12 ounce) package egg noodles
- 1 cup sour cream
- 2 teaspoons finely grated raw horseradish (Optional)
Steps
- Gather the ingredients.
- Cook and stir beef, mushrooms, onion, and garlic in a large nonstick skillet over medium-high heat until beef is browned and crumbly, 6 to 8 minutes.
- Add flour; cook and stir until combined, about 2 minutes. Stir in broth, condensed soup, Worcestershire sauce, pepper, and salt; bring to a boil. Reduce the heat and simmer, stirring occasionally, until flavors blend, about 15 minutes.
- When you reduce the heat, bring a large pot of lightly salted water to a boil. Add noodles, return to a boil, and cook, uncovered and stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain and keep warm.
- Mix sour cream and horseradish together in a bowl. Stir into beef mixture and cook until hot, about 5 minutes. Serve over noodles.
