Ground Beef Stroganoff with Caramelized Mushrooms
this Ground Beef Stroganoff with Caramelized Mushrooms blends tender beef, golden mushrooms, and rich sour cream sauce over soft noodles for the ultimate comfort in a bowl.
Equipment
- Large Skillet
- Wooden Spoon
- Pot for Noodles
Ingredients
Main Ingredients
- 1 lb ground beef (85% lean)
- 8 oz cremini or baby bella mushrooms, sliced
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup beef broth (low sodium)
- 1 tbsp Worcestershire sauce
- 1 cup sour cream (full fat)
- 8 oz egg noodles cooked according to package instructions
- 1 tbsp fresh parsley, chopped for garnish
- salt and black pepper to taste
Instructions
- Heat 1 tablespoon of butter in a large skillet over medium heat. Add sliced mushrooms in a single layer and let them caramelize until golden brown, stirring occasionally. Remove and set aside.
- In the same skillet, melt the remaining butter. Add ground beef and cook until browned. Season lightly with salt and pepper.
- Add chopped onion and minced garlic to the beef. Sauté until the onion becomes soft and translucent.
- Sprinkle flour over the beef mixture and stir to coat evenly. Cook for about one minute to remove the raw flour taste.
- Gradually pour in the beef broth while stirring. Add Worcestershire sauce and simmer until slightly thickened.
- Return the caramelized mushrooms to the skillet and let the mixture simmer together for 5 minutes.
- Turn off the heat and stir in the sour cream until smooth and creamy. Adjust seasoning with salt and pepper as needed.
- Fold in the cooked egg noodles until evenly coated with sauce. Garnish with fresh parsley and serve warm.
Notes
Do not add sour cream to boiling sauce—it will curdle. Always lower the heat first. For a richer sauce, stir in a splash of heavy cream or a teaspoon of Dijon mustard. Serve with green beans, peas, or crusty bread for a balanced meal.