Easy Ground Beef Stroganoff
Ground beef stroganoff is a creamy, comforting dinner made with savory beef, mushrooms, and egg noodles in a rich sauce. This easy 30-minute recipe is perfect for a cozy weeknight meal.
Servings: 4 servings
Calories: 620.72kcal
Equipment
Ingredients
- 8 ounces wide egg noodles
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 small yellow onion diced
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- 8 ounces cremini or white mushrooms sliced
- 1 tablespoon Worcestershire sauce
- 1 cup dry red or white wine
- 1 cup beef broth
- 1 teaspoon Dijon mustard
- 1 cup full-fat Greek yogurt
- 2 tablespoons chopped fresh parsley plus more for serving
Instructions
- Cook the egg noodles according to package instructions until al dente. Drain and set aside.8 ounces wide egg noodles
- Heat the olive oil in a large skillet over medium heat. Add the ground beef, ½ teaspoon of the salt, and ¼ teaspoon of the pepper. Cook for 5–7 minutes, until browned and cooked through. Remove from the pan and set aside.1 tablespoon olive oil, 1 pound ground beef, 1 teaspoon kosher salt, ½ teaspoon black pepper
- Add the onion to the skillet and mushrooms and cook for another 4–5 minutes, until the mushrooms release their liquid and start to brown.1 small yellow onion, 8 ounces cremini or white mushrooms
- Stir in the garlic, spices and tomato paste and caramelize for 30–60 seconds. Add in the wine and deglaze the pan. Simmer for 2-3 minutes.1 teaspoon paprika, 2 cloves garlic, 2 tablespoons tomato paste, 1 cup dry red or white wine
- Pour in the Worcestershire sauce and beef broth, then add the Dijon mustard, remaining salt and pepper and the cooked ground beef. Bring to a simmer, reduce the heat to medium-low, and cook for 5–7 minutes, stirring occasionally, until the sauce has thickened slightly.1 tablespoon Worcestershire sauce, 1 cup beef broth, 1 teaspoon Dijon mustard
- Remove the skillet from the heat. Stir in the yogurt and chopped parsley until the sauce is smooth and creamy.1 cup full-fat Greek yogurt, 2 tablespoons chopped fresh parsley
- Add the cooked egg noodles to the skillet and toss until well-coated in the sauce. Taste and adjust seasoning if needed.
- Serve warm, topped with extra parsley if desired.
Greek yogurt can curdle if added to a boiling sauce. Always remove the pan from the heat before stirring it in.
Video
Notes
- Salt the pasta water well. This seasons the egg noodles from the inside and helps the finished dish taste more balanced.
- Slice the mushrooms evenly. Similar-sized slices cook at the same rate and brown more evenly.
- Don’t overcook the noodles. Egg noodles should stay slightly firm so they don’t become too soft once tossed with the sauce.
- Add the noodles right before serving. This keeps them from absorbing too much sauce if the stroganoff sits.
- A squeeze of lemon at the end can brighten the sauce if you want a little extra acidity.
Nutrition
Serving: 1serving | Calories: 620.72kcal | Carbohydrates: 50.08g | Protein: 36g | Fat: 29.35g | Saturated Fat: 10.03g | Polyunsaturated Fat: 1.85g | Monounsaturated Fat: 13.32g | Trans Fat: 1.43g | Cholesterol: 130.64mg | Sodium: 1052.91mg | Potassium: 931.34mg | Fiber: 3.47g | Sugar: 6.49g | Vitamin A: 372.51IU | Vitamin C: 10.54mg | Calcium: 126.25mg | Iron: 4.71mg
