Description
Hearty, creamy, weeknight-fast ground beef stroganoff with tender mushrooms in a silky sour-cream sauce, ready in about 30 minutes.
Ingredients
- 1 Tbsp olive oil
- 1 lb lean ground beef (≈90% lean)
- ½ medium onion, diced
- 2 garlic cloves, minced
- 1 lb mushrooms, sliced
- 2 Tbsp all-purpose flour
- 1 cup beef broth
- 1 cup heavy whipping cream
- 1 Tbsp Worcestershire sauce
- ⅓ cup sour cream
- ½ tsp salt
- ½ tsp black pepper
Instructions
- Heat olive oil in a large deep skillet over medium-high heat. Add ground beef, crumbling until no pink remains. Stir in the diced onion and minced garlic, cooking until the onion is translucent and lightly golden.
- Add sliced mushrooms and cook for about 5 minutes until softened, allowing them to brown.
- Sprinkle in flour, stirring for 1 minute to coat and cook out the raw taste.
- Whisk in beef broth, heavy cream, Worcestershire sauce, salt, and pepper, scraping any browned bits from the bottom. Bring to a gentle simmer and reduce the heat, cooking for about 5 minutes until slightly thickened.
- Remove from heat, stir in sour cream until smooth, taste, and adjust seasoning. Serve hot over buttered egg noodles, rice, or potatoes.
Notes
Use 90% lean beef for a silky sauce. Always add sour cream off-heat to prevent curdling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American