How to Make Ground Beef Stroganoff

Ingredients

• 8 oz White Button Mushrooms (sliced)
• 2 Tbsp Vegetable Oil (for sautéing)
• 1 tsp Salt (divided use)
• 1 medium Onion (finely chopped)
• 2 cloves Garlic (minced)
• 0.75 tsp Black Pepper (ground)
• 1 lb Ground Beef (85% lean) (fresh)
• 3 Tbsp All-Purpose Flour (to thicken)
• 0.25 cup Dry White Wine (deglazing)
• 4 cup Chicken Broth (low‑sodium)
• 8 oz Egg Noodles (uncooked)
• 0.5 cup Sour Cream (full‑fat)
• 2 Tbsp Fresh Chives (minced, for garnish)

Instructions

1. Prep Ingredients

   Slice any remaining mushrooms, finely chop the onion, and mince the garlic. Measure out all remaining ingredients.

   Time: PT10M

2. Sauté Mushrooms

   Heat 1 Tbsp vegetable oil in the pot over medium‑high heat. Add the sliced mushrooms and 1/4 tsp salt. Cook, stirring occasionally, until the liquid evaporates and the mushrooms begin to brown, about 5‑7 minutes.

   Time: PT6M

   Temperature: medium-high

3. Set Aside Mushrooms

   Transfer the browned mushrooms to a bowl and set aside.

   Time: PT1M

4. Sauté Onion and Garlic

   Add the remaining 1 Tbsp vegetable oil to the pot. Add the chopped onion, minced garlic, 1/2 tsp pepper, and 1/2 tsp salt. Cook, stirring, until the onion softens, about 5 minutes.

   Time: PT5M

   Temperature: medium-high

5. Brown Ground Beef

   Add the 1 lb ground beef to the pot. Sprinkle with 1/4 tsp salt and 1/4 tsp pepper. Break the meat up with a wooden spoon and cook until no longer pink, about 5‑7 minutes.

   Time: PT6M

   Temperature: medium-high

6. Incorporate Flour

   Sprinkle 3 Tbsp flour over the beef and stir for 1 minute to cook out the raw flour taste.

   Time: PT1M

   Temperature: medium-high

7. Deglaze and Simmer

   Pour in 1/4 cup dry white wine, scraping the browned bits from the bottom. Add 4 cups chicken broth, bring to a gentle boil, then reduce to a simmer for 5 minutes until the sauce thickens slightly.

   Time: PT5M

   Temperature: medium-high

8. Cook Noodles in Sauce

   Stir in 8 oz egg noodles. Cook uncovered, stirring occasionally, for 10‑12 minutes until the noodles are al dente and have absorbed the sauce.

   Time: PT12M

   Temperature: medium-high

9. Finish with Sour Cream and Mushrooms

   Turn off the heat. Stir in 1/2 cup sour cream and the reserved mushrooms until evenly combined.

   Time: PT2M

10. Garnish and Serve

    Sprinkle minced chives over the stroganoff, give a final stir, and serve hot.

    Time: PT1M

Nutrition Facts

Calories

450

Protein

25g

Carbohydrates

45g

Fat

15g

Fiber

2g