Ground Beef Stroganoff is a more frugal take on the classic beef stroganoff with all of its delicious flavors of mushrooms, onions and garlic in a rich, creamy sauce. This quick and easy family meal can be prepared in less than thirty minutes, making it doable for weeknights. For a complete meal suitable for company, I like to serve this dish with garlic knots and bacon green bean bundles.
- 1 pound Lean ground beef
- 3 tablespoons Butter (salted or unsalted)
- 1 Small onion, chopped
- 16 ounces, weight Sliced White Button Or Cremini Mushrooms
- 3 cloves minced garlic
- ½ teaspoon dried thyme
- 1 teaspoon Dried parsley
- 2-½ tablespoons Flour
- 2-½ cups Low sodium beef broth (until desired consistency)
- 1 tbsp Worcestershire Sauce
- 1 teaspoon Dijon Mustard
- ½ cups Sour cream
- Cooked egg noodles (optional)
Start by browning the ground beef in a large skillet over medium heat. Halfway through cooking, add the butter, onion and mushrooms. Continue cooking until the beef is cooked through and the mushrooms are golden brown.
Reduce the heat to a minimum. Add the garlic, thyme and parsley. Cook 1 minute; stirring constantly. Sprinkle with flour. Cook for 1-2 minutes; stirring to mix. Add beef broth, Worcestershire sauce and Dijon mustard, stirring to combine.
Simmer over low heat for 7 to 10 minutes. Stir in sour cream and cook for an additional 1-2 minutes. If desired, sprinkle with additional parsley.
Serve over cooked egg noodles, mashed potatoes or rice.