This tasty meal is filling and so very quick and easy to get on the table even on a busy weeknight. If you have a pound of ground beef, a little sour cream and a couple cans of soup on hand, you have almost everything you need to whip up this tasty meal.
Typically I steer clear of recipes that call for canned soups, but we all have those nights when we are just too darn tired, uninspired or pressed for time to whip up a meal completely from scratch. If you keep a couple cans of soup in the pantry you can whip up this tasty meal in short order and your family will be smiling as they leave the table with a belly full of tasty home cooked food.
Start by placing a large pot of water over high heat. When the water comes to a boil add a teaspoon of salt and add noodles. Stir and cook noodles until tender. Follow the directions on the package for cook time.
When noodles are tender, drain them and set aside. Keep warm.
While the noodles are cooking, cook ground beef and onion over medium heat in a large skillet.
Break up beef into crumbles as it cooks.
Add minced garlic and cook for another 1-2 minutes.
Remove beef mixture from the skillet and drain off any excess fat. Set beef mixture aside and keep warm.
In the same skillet heat butter over medium heat.
Once butter is melted, sprinkle flour over the butter.
Use a whisk to combine butter and flour. Stir continuously until the flour begins to turn a light toasted brown in color.
Once roux is golden brown, slowly add the can of beef broth and a soup can of water to the pan. Whisk continuously until the mixture is smooth and no lumps remain.
Add the Worcestershire sauce.
Continue whisking the sauce as it comes up to a simmer and starts to thicken. Add can of Cream of Mushroom soup, whisking until well combined.
Add salt and pepper, and whisk in the sour cream.
Continue to stir until the sauce is smooth and creamy and bubbly.
Return beef to the pan and stir to combine.
VARIATION: Add a can of sliced mushrooms (drained) at this point if you are using them.
Continue to cook over medium heat until sauce and beef are heated through and the sauce is rich and thick and creamy.
Spoon a generous amount of the beef stroganoff sauce over a bed of egg noodles. Garnish with freshly chopped parsley to serve.
A big shout out to my girlfriend Veronica for sharing this recipe with me. It’s one of her son’s favorites and my guys love it too! I love how easy it is to get onto the table and no leftovers either! This one is a keeper for sure!!!
Ground Beef Stoganoff
Ingredients
- 1 lb ground beef
- ½ cup onion, diced
- 1 clove minced garlic
- 3 tbsp butter
- 3 tbsp flour
- 1½ cups beef broth
- 1 tbsp Worcestershire sauce
- 1 can Cream of Mushroom soup
- 1 cup sour cream
- 1 tsp salt
- ½ tsp pepper
- freshly chopped parsley, for garnish
- cooked egg noodles
Instructions
- Place a large pot of water over high heat. When water comes to a boil add a teaspoon of salt and add noodles. Cook noodles until tender. Follow directions on the package.
- When noodles are tender, drain and set aside. Keep warm.
- While the noodles are cooking, cook ground beef and onion over medium heat in a large skillet.
- Break up beef into crumbles as it cooks.
- Add minced garlic and cook for another 1-2 minutes.
- Remove beef mixture from the skillet and drain off any excess fat. Set beef mixture aside and keep warm.
- In the same skillet heat butter over medium heat.
- Once butter is melted, sprinkle flour over the butter.
- Use a whisk to combine butter and flour. Continue to stir continuously until flour begins to turn a light toasted brown in color.
- Slowly add beef broth and Worcestershire sauce to the pan, whisking continuously until mixture is smooth and no lumps remain.
- Continue whisking sauce as it comes to a simmer and starts to thicken.
- Whisk in the Cream of Mushroom soup, whisking until well combined.
- Add salt and pepper.
- Whisk in the sour cream and continue to stir until sauce is smooth and creamy.
- Return beef to the pan and stir to combine.
- Continue to cook over medium heat until sauce and beef are heated through and sauce is rich and thick and creamy.
- Spoon a generous amount of the beef sauce over a bed of noodles.
- Garnish with freshly chopped parsley to serve.
Notes
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