Description
This hearty Beef Stroganoff with Ground Beef is a comforting and creamy dish featuring tender sautéed mushrooms, savory ground beef, and a rich sour cream sauce seasoned with Dijon mustard. Perfect for a satisfying dinner, it’s easy to prepare and serves four people, making it an ideal weeknight meal.
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
- Fresh parsley for garnish (optional)
Instructions
- Sauté Onions and Garlic: Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic; sauté until fragrant and translucent, about 3 to 4 minutes.
- Brown the Ground Beef: Add the ground beef to the skillet, seasoning it with salt and pepper. Cook until it is browned and crumbly, about 5 to 7 minutes.
- Cook Mushrooms: Stir in the sliced mushrooms and continue to cook until they become tender and release their moisture, about 5 minutes.
- Add Broth and Mustard: Pour in the low-sodium beef broth and Dijon mustard. Stir well and bring the mixture to a gentle simmer for around 5 minutes to meld the flavors.
- Incorporate Sour Cream: Reduce heat to low and stir in the full-fat sour cream until fully combined. Heat gently, avoiding boiling to prevent curdling.
- Serve: Serve the beef stroganoff hot, ideally over cooked egg noodles or rice. Garnish with fresh parsley if desired.
Notes
- Do not boil after adding sour cream to avoid curdling.
- For a lighter version, consider using low-fat sour cream.
- Beef broth can be substituted with mushroom broth for a deeper flavor.
- Fresh parsley adds a nice color and freshness as a garnish.
- Serve with egg noodles or rice to soak up the creamy sauce.
