Easy Ground Beef Stroganoff

Ingredients

Ingredients

• 1 tsp olive oil
• 1 lb lean ground beef
• 1 tsp kosher salt
• 1 tbsp unsalted butter
• 1 yellow onion
• 8 oz cremini mushrooms
• 3 garlic
• 1 tbsp all-purpose flour
• 3 cups low-sodium beef broth
• 2 tbsp worcestershire sauce
• 1 tsp dijon mustard
• ½ tsp black pepper
• 6 oz dry wide egg noodles
• ½ cups sour cream
• ¼ cups fresh parsley

Instructions

1. Heat the oil in a large deep pot or Dutch oven over medium-high heat.
2. Add the ground beef and ¼ teaspoon of the salt.
3. Cook for 5-6 minutes, breaking it into crumbles, until well browned.
4. Drain any excess fat and transfer the beef to a plate.
5. Return the pot to medium heat and add the butter.
6. Once melted, add the onion, mushrooms and ¼ teaspoon of salt.
7. Cook for 5-6 minutes, stirring occasionally, until the onion is softened and the mushrooms are golden.
8. Add the garlic and cook for 1 minute until fragrant.
9. Sprinkle the flour over the vegetables and stir to coat evenly.
10. Cook for 1 minute, stirring constantly.
11. Pour in the beef broth gradually, stirring constantly to prevent lumps.
12. Add 1 tablespoon of the Worcestershire sauce, Dijon mustard, remaining salt, and black pepper and stir to combine.
13. Return the beef to the pot.
14. Add the dry egg noodles to the pot and stir to submerge.
15. Bring to a boil, then reduce to a steady simmer.
16. Cover and cook for 8-10 minutes, stirring every couple of minutes, until the noodles are tender.
17. Remove from heat and let sit for 2 minutes.
18. Stir in the remaining Worcestershire sauce and sour cream until smooth.
19. Stir in the parsley and adjust seasoning with salt and pepper as needed.

Notes

Let the meat sit undisturbed for the first 3 minutes to develop a good crust. Stir in sour cream off heat after a brief rest to prevent curdling.