Can I just start by saying that this is like THE definition of comfort food? Noodles smothered in a creamy, flavorful sauce loaded up with tender ground beef, mushrooms, onion, and garlic. It’s just GOOD – that’s the best way to describe it. Just straight up good food.
Beef stroganoff is one of those cafeteria slash frozen food classics that you always seem to see. I’m talking the overcooked noodles, mushy mushrooms, dry beef, and bland sauce type situation. BUT when you make it homemade from scratch like this? Oh man…so freaking good and comforting. I enjoyed every last bite of this stroganoff, even after it sat in the fridge and I was takin’ it down leftover style. It’s just so yummy!
The “how to” here is super easy:
- Brown the beef and remove it from the pan
- Add your veggies (onions, mushrooms, and garlic) into the same pan and saute until softened
- Add the beef back in + some butter and flour to make a roux
- Stir in your beef stock + Worcestershire and let it simmer until thickened
- Remove it from the heat and stir in your sour cream
That’s it! Spoon this heavenly goodness over some tender egg noodles and you have yourself one de-LISH-ious meal, people! I could make this every single week and prooobs never get sick of it.
Traditionally stroganoff is made with cubed or sliced pieces of actual steak rather than ground beef. I used ground beef here for a few different reasons. One: it’s easier. Steak is so easy to overcook and you have to watch it more and pay closer attention. Two: my one year old has a hard time eating steak (since it’s chewier) and a way easier time eating ground beef, so we make this more kid friendly with the use of ground beef!
I love it this way, and you totes will too. MAKE IT HAPPEN!!!
Y’all. Y’ALL. Today I had to go to the dentist TWICE. Twiiiiccceeeeeeeeeeeeeee. You should know that I have an extreme fear and anxiety about dentists. It is my least favorite place in the whole world. I’ve had this cavity that has been messed up since last September…yes – a year ago. They filled it, but their bonding gun was broken so the whole filling didn’t get bonded to my tooth.
So I’ve been needing to go get it fixed since then, and I FINALLY stopped being a baby and went in this week. Before you judge me too hard, I didn’t totally wait a whole year. I’ve been in several times and they’ve tried to fix the tooth issue, but they always thought it was a bite problem, not the cavity bond. So they finally figured out what was actually going on, and I got it refilled and re-bonded today.
And then I had to come back an hour later for a cleaning because it was either today or like months from now, and I didn’t want to be dreading another appointment.
It has been a traumatic day.
I need some beef stroganoff to comfort myself 😭.
I hope you are all having a much more peaceful, dentist-free Monday!Print
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 minutes
- Yield: 9 cups
- 1 pound ground beef (we used ground sirloin, 90%-10%)
- 1 onion, diced
- 8 oz box mushrooms, sliced (about 3 cups)
- 2 cloves garlic, minced
- 1/4 cup butter
- 1/4 cup flour
- 2 cups beef broth
- 1 teaspoon Worcestershire
- 1 cup sour cream
- 1 pound egg noodles
- Add your ground beef to a large skillet over medium high heat with a few swirls of olive oil
- Season with salt and pepper and brown, breaking up with a wooden spoon into small pieces and stirring often
- Meanwhile, cook your egg noodles according to package instructions, drain, and set aside
- When the beef is browned, remove it to a plate and add your onion, mushrooms, and garlic to the same pan with a little more olive oil. Season with salt and pepper
- Cook the veggies until softened. When softened, add your browned beef back in
- Melt 1/4 cup of butter in the pan with everything else. When melted, add 1/4 cup of flour and stir everything together. Let this cook for about 15-30 seconds
- Add your beef broth, Worcestershire sauce, and some salt and pepper and stir to combine. Let this simmer for several minutes until the sauce has thickened
- Remove the sauce from the heat and let it cool for a few minutes
- Stir in your sour cream and season to taste with salt and pepper
- Mix together with your cooked egg noodles or serve the noodles in a bowl with the sauce spooned over each serving
- Serving Size: 1 cup noodles + sauce
- Calories: 284
- Sugar: 1 g
- Sodium: 325 mg
- Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 83 mg
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!
In the mood for more yummy pasta recipes? Check these out: