Description
This Quick and Easy Ground Beef Stroganoff recipe is a comforting, creamy dish perfect for weeknight dinners. Featuring tender ground beef, sautéed onions and mushrooms, and a rich sauce made with tomato paste, beef consommé, and sour cream, this meal comes together in just 30 minutes and serves six. Paired with wide egg noodles, it’s a hearty and satisfying classic made simple.
Ingredients
Scale
Pasta
- 12 ounces dried wide egg noodles
Beef and Vegetables
- 2 tablespoons unsalted butter
- 1 medium sweet onion, finely diced
- 3 cloves garlic, minced
- 1 pound lean ground beef
- 8 ounces sliced cremini mushrooms
Sauce
- 2 tablespoons all-purpose flour
- 2 teaspoons coarse salt
- 3/4 teaspoon dried Italian herbs
- 6-ounce can tomato paste
- 10-ounce can condensed beef consommé
- 1 tablespoon white wine vinegar
- 1 cup sour cream
Garnish
- Fresh chopped parsley, for garnish
Instructions
- Cook noodles: Cook the dried wide egg noodles according to the package directions until they are al dente. Drain them well and set aside to be used later with the stroganoff sauce.
- Sauté vegetables and beef: In a large skillet, melt the unsalted butter over medium-high heat. Add the finely diced sweet onion and minced garlic, sautéing until softened and fragrant. Add the lean ground beef and cook, breaking it up with a spoon, until it is browned and cooked through. Drain off any excess fat from the pan.
- Create sauce: Sprinkle in the all-purpose flour, coarse salt, and dried Italian herbs. Stir to combine with the beef and vegetables. Add the tomato paste, condensed beef consommé, white wine vinegar, and sliced cremini mushrooms. Stir everything together to blend the flavors.
- Simmer: Reduce the heat to medium and let the mixture simmer uncovered. Stir occasionally and cook for 8 to 10 minutes, or until the mushrooms have softened and the sauce has thickened slightly.
- Finish and serve: Remove the skillet from the heat and stir in the sour cream until fully combined and heated through without boiling. Serve the creamy beef stroganoff sauce over the cooked egg noodles and garnish with fresh chopped parsley for a pop of color and flavor.
Notes
- For a lighter version, use low-fat sour cream or Greek yogurt in place of regular sour cream.
- You can substitute the wide egg noodles with other pasta shapes such as fettuccine or bowtie noodles.
- If fresh parsley is unavailable, dried parsley flakes can be used sparingly as garnish.
- Do not let the sauce boil after adding sour cream to prevent curdling.
- Adjust salt levels according to your taste, especially if using a salted consommé or broth.
