This Easy Savory Beef Stroganoff Recipe is so simple to make and ready to serve in under 30 minutes. It’s so creamy and delicious this is one recipe that you will want in your dinnertime rotation!
- I pound egg noodles – wide or regular
- 3 Tablespoons butter
- 1 pound extra lean ground beef
- salt and pepper to taste
- 1 small yellow onion, diced
- 4 cloves minced garlic
- 1 pound white mushrooms, sliced
- 1/2 cup dry white wine, or cooking wine or broth
- 2 1/2 cups beef broth
- 2 teaspoons worcestershire sauce
- 3 tablespoons flour
- 1/2 cup sour cream (I used 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.
If substituting canned mushrooms for fresh, there is no need to brown them. Add them back to the pan with the beef to heat thru.