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Creamy Dreamy Ground Beef Stroganoff is a dish that epitomizes comfort food at its finest. With its rich, velvety sauce enveloping tender pieces of ground beef and served over a bed of warm noodles, this dish is not just a meal; it’s an experience that warms the soul. The allure of beef stroganoff lies in its simplicity and versatility. It can be whipped up in less than an hour, making it an ideal choice for busy weeknight dinners or a cozy family gathering.

Ground Beef Stroganoff

Indulge in the comforting flavors of Creamy Dreamy Ground Beef Stroganoff—a quick and satisfying dish perfect for busy weeknights or family gatherings. This recipe showcases ground beef enveloped in a rich, creamy sauce, served over noodles. With simple ingredients like mushrooms, onions, and sour cream, you can create a deliciously warm meal in under an hour. Discover the history, cooking techniques, and serving suggestions that make this classic dish a beloved favorite. Enjoy every creamy bite!
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Ingredients
  

1 lb ground beef

1 medium onion, finely chopped

2 cloves garlic, minced

8 oz mushrooms, sliced (white or cremini)

1 cup beef broth

1 tablespoon Worcestershire sauce

1 cup sour cream

2 tablespoons all-purpose flour

1 teaspoon Dijon mustard

1 teaspoon paprika

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

12 oz egg noodles (or pasta of choice)

Instructions
 

Cook the Noodles: In a large pot, bring salted water to a boil. Cook the egg noodles according to package instructions until al dente. Drain and set aside.

    Brown the Beef: In a large skillet or frying pan, heat 1 tablespoon of olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spatula. Season with salt and pepper. Once browned, remove the beef from the pan and set aside.

      Sauté Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and cook until translucent, approximately 3 minutes. Stir in the minced garlic and sliced mushrooms, cooking them until the mushrooms are tender and any liquid has evaporated (about 5 minutes).

        Make the Sauce: Sprinkle the flour over the mushroom mixture, stirring well to combine. Cook for an additional minute. Slowly pour in the beef broth, whisking to avoid lumps. Add the Worcestershire sauce, Dijon mustard, and paprika, then allow the mixture to simmer for about 5-7 minutes until it thickens slightly.

          Combine Ingredients: Return the browned ground beef to the skillet. Stir in the sour cream until fully incorporated. Heat gently, allowing everything to warm through but do not let it boil. Adjust seasoning with salt and pepper to taste.

            Serve: Toss the cooked egg noodles in the sauce mixture until well coated. Serve hot, garnished with fresh chopped parsley.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings