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creamy ground beef and sautéed mushroom stroganoff

milesde2000 avatar
Recipe by
Denise Miles
@milesde2000
Auburn, AL

This is a no-cream stroganoff. Sour cream and real mushrooms make this a delightful meal to consume. Egg noodles complement this dish. A saucy gravy of beef broth and sour cream makes this very delicious, and my husband loves any kind of stroganoff.

yield 6 serving(s)
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For creamy ground beef and sautéed mushroom stroganoff

  • 1 lb
    ground beef
  • 1 pt
    cremini mushrooms, sliced thick
  • 1/2 lg
    yellow onion, diced
  • 1 Tbsp
    minced garlic
  • 2 Tbsp
    brown mustard
  • 1/4 c
    Worcestershire sauce
  • 5 Tbsp
    flour
  • 10 oz
    dry wide egg noodles
  • 4-6 c
    beef broth
  • 1 Tbsp
    dried thyme
  • 1-1/2 c
    sour cream
  • chopped parsley, for garnish

How To Make creamy ground beef and sautéed mushroom stroganoff

  • 1
    Secure a large deep skillet. On medium heat, Brown up ground beef until dark brown add in mushrooms and onions until onions and mushrooms are browned.
  • 2
    Add the garlic and cook about 1 minute. Add in brown mustard and Worcestershire sauce. Stir until combined. Sprinkle in flour and stir until Flour is no longer seen by the ground beef.
  • 3
    Pour in the dry noodles, then add in the beef broth stir until combined, Making sure noodles are submerged in broth. Add thyme and stir well.
  • 4
    Stir noodles until they are coated with the broth then add a secure lid on top and simmer until noodles are soft.
  • 5
    Once the noodles are softened, reduce heat. It should be thickened continue stir until well coated.
  • 6
    Add sour cream and continue to stir until it’s all combined serve hot. Garnish with parsley.
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