Creamy Homemade Beef Stroganoff
Creamy Homemade Beef Stroganoff
Ingredients
- 1 pound ground beef
- 12 ounces wide egg noodles
- 2 tablespoons olive oil
- 3 tablespoons butter
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 8 ounces baby bella mushrooms, sliced
- 2 tablespoons flour
- 3 cups beef stock
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 cup Parmesan cheese, freshly grated
- as needed fresh parsley, for garnish
- as needed salt
- as needed black pepper
Instructions
- 1
Bring a large pot of salted water to a boil. Add the wide egg noodles and cook according to package directions until al dente. Before draining, reserve about 1/2 cup of the pasta water.
⏱️ 10 min
- 2
While the noodles are cooking, heat the olive oil in a large pan or Dutch oven over medium-high heat. Add the ground beef, season generously with salt and black pepper, and let it brown hard without breaking it up too much initially to develop a deep crust.
⏱️ 7 min - 3
Once the beef is deeply browned, drain any excess grease from the pan only if needed, leaving the beef in the pan.
⏱️ 1 min
- 4
Add the butter, diced yellow onion, and sliced baby bella mushrooms to the pan with the beef. Cook, stirring occasionally, until the onions soften and the mushrooms brown down, about 5-7 minutes.
⏱️ 7 min
- 5
Stir in the minced garlic and cook for another minute until fragrant.
⏱️ 1 min
- 6
Sprinkle the flour over the beef, onions, and mushrooms. Mix well to coat everything, cooking for 1-2 minutes to cook out the raw flour taste.
⏱️ 2 min
- 7
Pour in the beef stock, Worcestershire sauce, and Dijon mustard. Stir everything together and bring to a simmer. Let it simmer uncovered, stirring occasionally, until the sauce reduces and starts to thicken, about 5-7 minutes.
⏱️ 7 min
- 8
Lower the heat to low. Stir in the sour cream, heavy cream, and freshly grated Parmesan cheese. Mix until the sauce is creamy, glossy, and smooth. If the sauce is too thick, add a splash of the reserved pasta water.
⏱️ 3 min
- 9
Add the cooked and drained egg noodles directly into the sauce. Toss until the noodles are fully coated. Let everything sit for 1-2 minutes to allow the noodles to soak up the delicious sauce.
⏱️ 2 min
- 10
Serve immediately, garnished with additional freshly grated Parmesan cheese, fresh parsley, and a crack of black pepper.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Homemade Beef Stroganoff
- 1 pound ground beef
- 12 ounces wide egg noodles
- 2 tablespoons olive oil
- 3 tablespoons butter
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 8 ounces baby bella mushrooms, sliced
- 2 tablespoons flour
- 3 cups beef stock
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 cup Parmesan cheese, freshly grated
- as needed fresh parsley, for garnish
- as needed salt
- as needed black pepper
Instructions
- 1
Bring a large pot of salted water to a boil. Add the wide egg noodles and cook according to package directions until al dente. Before draining, reserve about 1/2 cup of the pasta water.
⏱️ 10 min - 2
While the noodles are cooking, heat the olive oil in a large pan or Dutch oven over medium-high heat. Add the ground beef, season generously with salt and black pepper, and let it brown hard without breaking it up too much initially to develop a deep crust.
⏱️ 7 min - 3
Once the beef is deeply browned, drain any excess grease from the pan only if needed, leaving the beef in the pan.
⏱️ 1 min - 4
Add the butter, diced yellow onion, and sliced baby bella mushrooms to the pan with the beef. Cook, stirring occasionally, until the onions soften and the mushrooms brown down, about 5-7 minutes.
⏱️ 7 min - 5
Stir in the minced garlic and cook for another minute until fragrant.
⏱️ 1 min - 6
Sprinkle the flour over the beef, onions, and mushrooms. Mix well to coat everything, cooking for 1-2 minutes to cook out the raw flour taste.
⏱️ 2 min - 7
Pour in the beef stock, Worcestershire sauce, and Dijon mustard. Stir everything together and bring to a simmer. Let it simmer uncovered, stirring occasionally, until the sauce reduces and starts to thicken, about 5-7 minutes.
⏱️ 7 min - 8
Lower the heat to low. Stir in the sour cream, heavy cream, and freshly grated Parmesan cheese. Mix until the sauce is creamy, glossy, and smooth. If the sauce is too thick, add a splash of the reserved pasta water.
⏱️ 3 min - 9
Add the cooked and drained egg noodles directly into the sauce. Toss until the noodles are fully coated. Let everything sit for 1-2 minutes to allow the noodles to soak up the delicious sauce.
⏱️ 2 min - 10
Serve immediately, garnished with additional freshly grated Parmesan cheese, fresh parsley, and a crack of black pepper.
⏱️ 1 min