Description
Whip up a Quick Ground Beef Stroganoff Dinner in under 30 minutes! This creamy, savory dish brings comfort to your table without the fuss.
Ingredients
Scale
- Main Players:
- 1 lb ground beef (80/20 lean)
- 12 oz wide egg noodles
- 2 cups beef broth (low sodium)
- 1 medium yellow onion, chopped
- 8 oz cremini or white button mushrooms, sliced
- 1 cup full-fat sour cream
- Flavor Foundation:
- 2 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- Seasonings & Spices:
- Salt, to taste
- Freshly ground black pepper, to taste
- Finishing Touches:
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Noodle Time:: Okay, first things first, get those egg noodles going. Grab a big pot, fill it with water, and get it boiling. Don’t forget to salt the water generously – this is where I always forget, honestly, and then my noodles taste bland. Once it’s boiling, toss in your wide egg noodles and cook them according to the package directions until they’re tender but still have a little bite. Drain ’em and set them aside. They’re going to be the perfect bed for your glorious Quick Ground Beef Stroganoff Dinner.
- Brown the Beef:: While your noodles are doing their thing, heat a large skillet or Dutch oven over medium-high heat. Add your ground beef and break it up with a spoon. You want it nice and browned, no pink bits left. This browning step is crucial for flavor, so don’t rush it! I once drained the fat too early and lost a bunch of flavor, oops. Drain off any excess grease – I usually just tilt the pan and spoon it out, less mess than a colander, trust me.
- Aromatics & Mushrooms:: To the same skillet, toss in your chopped onion. Let it cook until it softens and gets a little translucent, about 3-5 minutes. Then, add your sliced mushrooms. Let them cook down, stirring occasionally, until they’ve released their liquid and started to brown. The kitchen should be smelling amazing right now, that’s the good stuff! This is where the magic begins for our Quick Ground Beef Stroganoff Dinner.
- Garlic & Flavor Boosters:: Now, stir in that minced garlic. Cook it for about a minute, until it’s fragrant – but watch it, garlic burns fast! Then, pour in the beef broth and Worcestershire sauce. Bring it to a gentle simmer, scraping up any browned bits from the bottom of the pan. Those bits are flavor gold, don’t leave them behind! This liquid base is going to be so rich.
- The Creamy Swirl:: Reduce the heat to low. Stir in the sour cream until it’s fully combined and the sauce is smooth and creamy. You don’t want to boil the sour cream, or it might curdle, and that’s just a sad sight. Season with salt and pepper to taste. Give it a good stir, make sure everything is happy. This is the moment your Quick Ground Beef Stroganoff Dinner really comes together!
- Combine & Serve:: Finally, add your cooked and drained egg noodles back into the skillet with the creamy beef sauce. Toss everything gently until the noodles are completely coated. Garnish with fresh chopped parsley if you’re feeling fancy (or just have some on hand, like me!). Serve immediately and watch everyone dig in. It should be warm, rich, and oh-so-comforting, a truly satisfying Quick Ground Beef Stroganoff Dinner.