This Easy Savory Beef Stroganoff Recipe is so simple to make and ready in under 30 minutes. A creamy and delicious recipe you’ll want in your dinnertime rotation!
Beef Stroganoff is making a comeback folks – this retro classic is coming back into the mainstream. Maybe because it classic comfort food..and we all need more comfort in this hectic world. Or we just forgot how amazing this dish tasted back in the day and we want it again. I don’t know but this is a quick and economical version of what my mom used to make. I could have used steak too, but for a quick weeknight dinner, I grabbed the cheaper ground beef instead. The sky didn’t fall and there were no leftovers so I’m calling it a hit.
Reasons to love this Easy Savory Beef Stroganoff Recipe:
- It is easy to make and ready to eat in about 25 minutes!
- It is perfect for busy weeknights and also for entertaining guests
- You will have delicious leftovers that can be stored in the fridge, in an airtight container for 2 – 3 days
- Family-friendly comfort food – kid tested!
- The dish is packed with amazing flavors and lean protein
- Budget -friendly
This recipe is so quick and easy. While your pasta is boiling, or like me, you are waiting what seems like forever for the water to boil, brown your ground beef.
Remove the beef and throw in the onions, mushrooms and garlic. I like to slice the mushrooms thick so they really stand out in the finished sauce. (Tip: big slices are easier to pick out if someone in the house hates mushrooms!) I have also used canned mushrooms in a pinch. Sometimes life rolls that way. Just FYI.
Tips for making the best Easy Savory Beef Stroganoff recipe:
- I always say this, but a good meat centered meal starts with quality meat, so use organic ground beef if possible.
- Use fresh dry spices. Keep the shelf fresh by storing spices in a cool, dark place, away from direct heat or sunlight. In tightly closed containers whole spices will stay fresh for about 4 years, ground spices for about 2 to 3 years and dried herbs for 1 to 3 years.
- Use fresh, minced garlic. Garlic is an integral component of this sauce recipe so use fresh if possible.
- When the recipe calls for butter, make it the unsalted variety. Unsalted butter gives you, the cook, complete control of the overall flavor of your recipe.
- When boiling and draining pasta, it’s helpful to reserve about a cup of the pasta liquid before draining in case it is needed to thin out a sauce. The starchy, pasta flavored water is perfect for this.
Before boiling your pasta, you may want to check out an article I wrote called Nine Surprisingly Common Pasta Cooking Mistakes. See if you are already an expert!
Hungry for more 30 Minute or less recipes? See part of my collection here:
- Pan Roasted Chicken Thighs with Garlic Thyme Butter – pan seared and dripping with butter
- Italian Sausage Bean and Tomato Bake – so much more than a can of beans
- Smokey Lemon Chicken Piccata – amazing flavor served with pasta and lemon
- Sweet and Soy Chicken – sporting an addictive sticky glaze
- Chipotle Sausage and Bean Bake – take the heat up a notch with chipotle puree
- Lemon Garlic Chicken Piccata – smothered in a creamy sauce
Helpful Tools and Ingredients:
- Large Pot – You can use any thick-bottom large pot for boiling, but I prefer stainless steel and this brand for exceptional quality.
- Large Eversharp Kitchen Knife – this is my favorite knife ever! It feels like an expensive knife in your hands. I have used mine everyday for years and it is still as sharp as brand new.
Easy Savory Beef Stroganoff Recipe
- 16 ounces egg noodles
- 3 tbsp unsalted butter
- 1 pound lean ground beef
- salt and pepper
- 1/3 cup yellow onion, diced
- 4 cloves garlic, minced
- 16 ounces white mushrooms, sliced
- 1/2 cup dry white wine, cooking wine or broth
- 2-1/2 cups beef broth
- 2 tsp worcestershire sauce
- 3 tbsp all-purpose flour
- 1/2 cup sour cream, full or reduced fat
- chopped parsley for garnish
- Bring a large pot of water to boil and cook egg noodles according to package directions. Drain, reserving 1 cup of cooking liquid.
- While water is coming to a boil for the pasta, cook the meat mixture:
- In a large skillet over medium-high heat, melt 1 tablespoon of the butter. Add ground beef and brown until there is no longer any pink, about 3 minutes. Remove the meat from the pan into a bowl and set aside.
- In the same skillet, melt another 1 tablespoon of the butter. Add the onion and cook until tender, about 2 minutes. Add the garlic and mushrooms to the onion and continue cooking an additonal 3 – 5 minutes until the mushrooms are soft. Scrape the garlic and vegetables into the bowl with the meat and set aside.
- Into the same skillet, pour in the wine to de-glaze. Scrape the bits from the bottom of the pan and cook until the wine is reduced by half.
- In a small bowl, whisk the broth, worcestershire and flour until smooth. Pour into the skillet with the wine. Bring to a boil and continue stirring as the mixture thickens.
- Whisk the sour cream into the mixture until smooth. Reduce the heat to medium.
- Add the beef and vegetables back into the skillet and cook until heated thru. If the sauce is too thick, stir in the reserved pasta cooking liquid a tablespoon at a time to thin to desired consistency.
- Divide drained pasta into serving bowls and ladle meat mixture over the noodles. Garnish with parsley to serve.
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