|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||35%|
|Saturated Fat 13g||67%|
|Total Carbohydrate 50g||18%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This easy ground beef stroganoff is cooked in one pan, noodles and all. Not only is it an easy recipe and budget-friendly, but there's also less mess to clean up.
Beef stroganoff originated in Russia, but it has become a popular dish in the U.S. and around the world. It's basically a dish of beef and sour cream, and there are numerous variations. It's often made with ground beef and mushrooms and sometimes paprika is added to the dish. The origin of the name is unclear, but it probably came from a family surname.
Use a deep skillet or Dutch oven to make the beef stroganoff. We recommend a lean ground beef, but if your beef is high in fat, drain off as much as you can once it's browned. Also, because of the salt in the condensed consomme in this particular recipe, we add the salt shortly before the sauce mixture is done.
If you're out of medium noodles, you can use fine noodles as in the pictured dish.
- 2 tablespoons butter
- 1/4 cup sliced green onion
- 1 clove garlic (minced)
- 8 ounces mushrooms (sliced fresh)
- 1 pound ground chuck
- 3 tablespoons lemon juice
- 3 tablespoons red wine (or use broth or water)
- 1 can (10 1/2 ounces) condensed consomme
- 1/4 teaspoon pepper
- 4 ounces medium egg noodles (uncooked)
- 1/2 teaspoon salt (or to taste)
- 1 cup sour cream
- Garnish: chopped parsley
Melt the butter in a large skillet or Dutch oven over medium heat.
Add the green onion, garlic, and mushrooms.
Cook, stirring, until the mushrooms are tender.
Add the ground beef and continue cooking, breaking up and stirring, until the beef is no longer pink.
Combine the lemon juice, wine, consomme, and ground black pepper.
Add to the pan and bring to a simmer.
Reduce the heat to low, and simmer, uncovered, for 15 minutes.
Add the uncooked noodles to the pan.
Cover the pan and cook 5 to 10 minutes, or until noodles are tender.
Check the noodle packaging for recommended cooking times.
Taste and season with salt, as needed.
Mix in the sour cream and then heat through, but do not boil.
Sprinkle with fresh chopped parsley and serve immediately.
- Beef stroganoff may also be served with mashed or boiled potatoes, rice, or creamed cauliflower. Or use the meat mixture as a filling for baked stuffed potatoes or in crepes.
- Feel free to omit the mushrooms in the dish.