Description
A classic Beef Stroganoff recipe made with lean ground beef, fresh mushrooms, and a creamy sour cream sauce, perfect for a comforting and hearty meal served over egg noodles or rice.
Ingredients
Scale
Beef Stroganoff
- 1 lb lean ground beef
- 8 oz fresh mushrooms, sliced (cremini or button)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups low-sodium beef broth
- 1 cup full-fat sour cream
- 2 tbsp Dijon mustard
- 2 tbsp olive oil
- Salt and pepper to taste
Garnish
- Fresh parsley for garnish (optional)
Instructions
- Prepare Aromatics: Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic; sauté until fragrant and translucent, about 3-4 minutes.
- Cook Ground Beef: Add ground beef to the skillet and season with salt and pepper. Cook until the beef is browned and crumbly, approximately 5-7 minutes.
- Add Mushrooms: Stir in sliced mushrooms and cook until tender and the moisture is released, around 5 minutes.
- Add Broth and Mustard: Pour in low-sodium beef broth and Dijon mustard. Bring the mixture to a gentle simmer and cook for about 5 minutes to meld flavors.
- Incorporate Sour Cream: Reduce heat to low and stir in the full-fat sour cream until well combined. Heat gently, taking care not to boil to prevent curdling.
- Serve: Serve the beef stroganoff hot over cooked egg noodles or rice. Garnish with fresh parsley if desired for a bright, fresh finish.
Notes
- Do not boil after adding sour cream to prevent curdling.
- Use low-sodium beef broth to control salt levels.
- Cremini mushrooms add extra flavor but button mushrooms work well too.
- For a richer taste, full-fat sour cream is recommended.
- Serve immediately for best texture and flavor.
