Ground Beef Stroganoff Recipe
Traditional beef stroganoff never disappoints. Thick and hearty, it's the ultimate comfort food. It is definitely a dish the entire family will love, even the picky eater at your table won't be able to resist this great recipe. Serve this easy beef stroganoff recipe with a simple side salad and some fruit for dessert.
Ingredients
- 1 tablespoon butter
- 1 yellow onion, finely diced
- 3 garlic cloves, minced
- 8 ounce baby bella mushrooms, sliced
- 1 pound lean ground beef
- ½ teaspoon salt, 1tsp ahora
- ½ teaspoon ground black pepper
- 2 cups heavy cream
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cornstarch, optional if you want a thicker gravy
- 4 cups dry pasta , or 12 oz egg noodles
Instructions
- Cook the vegetables and meat. Heat 1 tablespoon of butter in a large skillet over medium-low heat. Add diced onion and stir for 5-6 minutes until softened, then incorporate minced garlic and stir for one minute. Incorporate sliced mushrooms and stir for 3 minutes to soften.
- Add ground beef. Add minced meat and let it cook, stirring occasionally, for 3-4 minutes.
- Add the remaining sauce ingredients. Once the meat is pale brown, add beef broth, heavy cream, salt, pepper, and Worcestershire sauce. Stir to combine and reduce heat to low.
- Simmer the sauce and cook pasta. Let it simmer for 8-10 minutes to infuse flavors. Adjust salt as needed. In the meantime, cook the pasta following its manufacturer's instructions.
- Thicken the sauce. Mix one tablespoon of cornstarch with 1 tablespoon of water and pour it in. Stir over heat until it thickens. Repeat with an extra tablespoon of cornstarch to reach the desired consistency. Just bare in mind that the pasta will absorb a lot of sauce.
- Serve! Incorporate cooked pasta into the skillet and serve warm.
Notes
- If your ground beef has higher fat content, brown it first and drain off the excess fat before mixing it with your sauce.
- For smooth beef stroganoff, use room temperature heavy cream. To prevent curdling, you can temper the dairy by adding a bit of the hot mixture to the cream in a separate bowl, then mix it back into the dish.
- For a lightened-up version of this beef stroganoff use half and half instead of heavy cream. Or try Greek yogurt or sour cream to make the creamy sauce.
- Store any leftovers in airtight containers in the refrigerator within 2 hours of cooking. Leftovers will keep for 3-4 days in an airtight container.
- Freeze uneaten ground beef stroganoff for up to 3 months.
- To Reheat. Allow the beef stroganoff to defrost in the fridge overnight. Reheat small portions in the microwave for quick and easy meals. Add a splash of water or broth to the pasta mixture before reheating to retain moisture. For larger portions, reheat on the stovetop over low to medium heat. Add a bit of low sodium beef broth, water or cream if the mixture has thickened too much during storage.
Nutrition
Calories: 769kcalCarbohydrates: 39gProtein: 35gFat: 53gSaturated Fat: 32gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 244mgSodium: 489mgPotassium: 940mgFiber: 2gSugar: 7gVitamin A: 1866IUVitamin C: 4mgCalcium: 129mgIron: 4mg
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