Ground Beef Stroganoff
This Ground Beef Stroganoff recipe is satisfying, comforting, and simple to make. It's sure to become a family favorite!
Servings 4
Calories 306kcal
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 7 ounces cremini mushrooms sliced
- 1/2 medium onion chopped
- 3 cloves garlic minced
- 1 pound extra lean ground beef
- 2 tablespoons flour
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Dijon mustard
- 1 cup beef broth
- 1/2 cup sour cream (full fat)
- Salt & pepper to taste
Instructions
- Add the oil and butter to a skillet over medium-high heat. Once the pan is hot, add the mushrooms and onions. Sauté, stirring occasionally, for about 7-10 minutes or until the water has been released from the mushrooms and it cooks off and they get a nice sear. Remove the mushrooms/onions from the pan and set aside.
- Add the ground beef to the skillet and cook it until browned (about 8 minutes), breaking it up with your spoon as you go along. Once the beef starts cooking a bit, stir in the garlic. If there's a lot of excess fat (there shouldn't be if you used very lean beef), spoon most of it out once the meat is done browning.
- Sprinkle the flour over the beef and stir it in. Let it cook for about a minute (stir it a few times).
- Add in the Worcestershire sauce, Dijon mustard, and broth, and cook for another 1-2 minutes, stirring until the flour & mustard have dissolved and it's heated through (also be sure to scrape the bits from the bottom of the pan). I like to add more Worcestershire sauce and Dijon mustard than suggested, but I left it fairly mild on purpose so you can easily build on the flavors if needed.
- Add the mushrooms and onions back to the pan (stir them in).
- Take the pan off the heat and stir in the sour cream. Season with salt & pepper as needed. Serve immediately over buttered egg noodles, mashed potatoes, or rice.
Notes
- If the sauce ever gets too thick (like when you're reheating it), add a splash more beef broth or even a dollop more sour cream.
- This is the cast iron Le Creuset pan I use. Any skillet is fine, but I do love the sear you can easily get with cast iron.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition
Calories: 306kcal | Carbohydrates: 8g | Protein: 28g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 93mg | Sodium: 372mg | Potassium: 729mg | Fiber: 1g | Sugar: 2g | Vitamin A: 267IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 3mg