Beef Stroganoff

5 from 1 reviews


  • 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


  1. Add your ground beef to a large skillet over medium high heat with a few swirls of olive oil
  2. Season with salt and pepper and brown, breaking up with a wooden spoon into small pieces and stirring often
  3. Meanwhile, cook your egg noodles according to package instructions, drain, and set aside
  4. 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
  5. Cook the veggies until softened. When softened, add your browned beef back in
  6. 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
  7. 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
  8. Remove the sauce from the heat and let it cool for a few minutes
  9. Stir in your sour cream and season to taste with salt and pepper
  10. Mix together with your cooked egg noodles or serve the noodles in a bowl with the sauce spooned over each serving