Ingredients
- Ground Beef Chuck (1 pound) – Ground beef chuck has the perfect fat content to add richness without being overly greasy, balancing out the creamy sauce.
- Fresh Mushrooms (8 ounces, sliced) – Mushrooms add a meaty texture and earthy flavor that deepens the overall taste of the stroganoff.
- Onion (1 medium, chopped) – Chopped onions bring sweetness and depth as they cook down with the beef.
- Garlic (2 cloves, minced) – Garlic infuses the dish with a warm, aromatic quality that enhances the savory notes.
- All-Purpose Flour (2 tablespoons) – Flour thickens the sauce, giving it a hearty, smooth consistency.
- Beef Broth (1 can, 14 ounces) – The broth serves as the base, adding both moisture and a savory beefy flavor.
- Condensed Cream of Mushroom Soup (1 can, 10.5 ounces) – This soup adds creaminess and depth, melding with the broth for a velvety sauce.
- Worcestershire Sauce (2 tablespoons) – Worcestershire sauce brings a subtle tang and umami, intensifying the flavor profile.
- Ground Black Pepper (1 teaspoon) – Adds a gentle heat that balances the creaminess.
- Salt (½ teaspoon) – Enhances all the other flavors in the dish.
- Egg Noodles (12 ounces) – These noodles are perfect for soaking up the creamy sauce.
- Sour Cream (1 cup) – Sour cream adds a tangy richness that complements the savory flavors.
- Horseradish (2 teaspoons, finely grated, optional) – For those who enjoy a touch of heat, horseradish adds a slight zing that elevates the dish.
Instructions
Step 1: Sauté the Beef and Vegetables
- Cook the Beef and Mushrooms – In a large nonstick skillet, combine the ground beef, mushrooms, onion, and garlic. Sauté over medium-high heat, stirring frequently, for 6-8 minutes. The beef should be browned and crumbly, while the mushrooms should be softened and aromatic.
- Add the Flour – Sprinkle in the all-purpose flour, stirring well. Allow the flour to cook for 2 minutes; this helps to thicken the sauce without any raw flour taste.
Step 2: Make the Sauce
- Add the Liquid Ingredients – Stir in the beef broth, condensed cream of mushroom soup, Worcestershire sauce, ground black pepper, and salt. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cook for about 15 minutes, stirring occasionally, until the flavors meld together and the sauce thickens.
Step 3: Cook the Noodles
- Boil the Noodles – As the sauce simmers, bring a large pot of lightly salted water to a boil. Add the egg noodles and cook, uncovered, for about 6 minutes, or until tender yet firm to the bite. Drain and set aside.
Step 4: Combine and Serve
- Add the Sour Cream and Horseradish – In a small bowl, mix together the sour cream and finely grated horseradish (if using). Stir this mixture into the beef sauce, cooking just until warmed through (about 5 minutes). Serve the stroganoff over the cooked noodles, garnishing with fresh parsley or an extra dollop of sour cream if desired.
Notes
- Meat – While ground beef is convenient and budget-friendly, you could substitute ground turkey or chicken for a lighter option. If you prefer a more traditional take, use sliced sirloin or stew meat.
- Mushrooms – For a different flavor profile, try using baby bellas or cremini mushrooms, which have a slightly richer taste than white button mushrooms. Alternatively, you can use canned mushrooms in a pinch.
- Creamy Options – If you’re out of sour cream, plain Greek yogurt makes an excellent substitute. It’s just as tangy and creamy, with the added bonus of being slightly healthier.
- Egg Noodles Alternative – If egg noodles aren’t available, this stroganoff pairs well with mashed potatoes, rice, or even roasted potatoes. Any of these options will soak up the sauce beautifully.
- Additional Flavor – Try adding a teaspoon of Dijon mustard for an extra tangy kick, or a splash of red wine to the sauce for added depth.
- Prep Time: 10 minutes
- Cook Time: 35minutes
- Category: Main Course
- Cuisine: American