Ingredients
Equipment
Method
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the lean ground beef and cook, breaking it apart with a spoon, until browned. Drain off any excess grease.1 tablespoon olive oil, 1 pound lean ground beef
- Add the finely chopped yellow onion to the skillet with the browned beef. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add the minced garlic and sliced cremini mushrooms. Continue to cook until the mushrooms have released their liquid and started to brown, about another 5-7 minutes.1 pound lean ground beef, 1 medium yellow onion, 2 cloves garlic, 8 ounces cremini mushrooms
- Stir in the paprika, dried thyme, salt, and freshly ground black pepper. Cook for 1 minute until fragrant. Sprinkle the 2 tablespoons of all-purpose flour over the beef and mushroom mixture. Stir well to coat everything and cook for another 1-2 minutes, allowing the flour to toast slightly. This step is crucial for thickening the sauce.1 teaspoon paprika, 1/2 teaspoon dried thyme, salt and freshly ground black pepper, 2 tablespoons all-purpose flour
- Gradually pour in the 2 cups of beef broth while stirring constantly to prevent lumps from forming. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet. Reduce the heat to low, cover, and let it simmer gently for about 10-15 minutes, or until the sauce has thickened to your desired consistency. Stir occasionally to ensure it doesn't stick.2 cups beef broth
- Remove the skillet from the heat. Stir in the ½ cup of sour cream and 2 tablespoons of Dijon mustard until well combined and the sauce is smooth and creamy. Taste and adjust seasoning (salt and pepper) as needed. The sour cream should be added off the heat to prevent curdling.salt and freshly ground black pepper, 1/2 cup sour cream, 2 tablespoons Dijon mustard
- Serve your delicious Creamy Ground Beef Stroganoff immediately over perfectly cooked egg noodles. Garnish with fresh chopped parsley for a pop of color and freshness, if desired.Cooked egg noodles, fresh parsley
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Freeze for up to 2-3 months. Reheat gently on the stovetop over low heat, adding a splash of broth or milk if needed. Microwave reheating is also an option in 30-second intervals.
