Ground Beef Stroganoff

Creamy Ground Beef Stroganoff made in one pan with tender pasta, mushrooms, and sour cream. A quick, comforting stovetop dinner for busy nights!

Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine American

Servings Servings

Author Jan Nunes

Ingredients

2 Tablespoons Butter
½ Pound Mushrooms Sliced
1 Pound Lean Ground Beef
1 Medium Onion Diced
3 Cloves Garlic Pressed or Minced
3 Tablespoons Wondra Flour or All-Purpose Flour
3 Cups Beef Stock
½ Cup Heavy Cream
1 Tablespoon Worcestershire Sauce
1 Tablespoon Tomato Paste or Ketchup
½ Teaspoon Black Pepper Freshly Ground
2 Cups Rotini Pasta ~About 6 Ounces by Weight
½ Cup Sour Cream
½ Teaspoon Salt If Needed

Instructions

Sauté Mushrooms. Melt the butter in a large pan over medium heat. Add the sliced mushrooms and cook them until they are browned on both sides. Remove the mushrooms from the pan to a small bowl.
2 Tablespoons Butter, ½ Pound Mushrooms
Brown the Ground Beef. Increase the heat to medium-high and add the ground beef. Use a spoon to break up the meat into small pieces and brown the meat.
1 Pound Lean Ground Beef
Add Aromatics & Flour. Add the chopped onions and reduce the heat to medium-low. Sauté the onions with the meat until they are translucent. Add the pressed garlic continue to cook just until the garlic is fragrant.
Stir in the flour. Let the flour cook into the meat mixture for 1 to 2 minutes until fully incorporated. This step creates a roux that thickens the sauce.
1 Medium Onion, 3 Cloves Garlic, 3 Tablespoons Wondra Flour
Add Liquids. Add the beef stock, heavy cream, Worcestershire sauce, tomato paste, and black pepper and bring the mixture to a simmer.
3 Cups Beef Stock, ½ Cup Heavy Cream, 1 Tablespoon Worcestershire Sauce, 1 Tablespoon Tomato Paste, ½ Teaspoon Black Pepper
Add Mushrooms & Pasta. Stir in the cooked mushrooms and the rotini pasta and reduce the heat to low. Cover the pan with a lid and simmer for 8 to 10 minutes or until the pasta is cooked al dente.
If you are using a different pasta or noodle than, adjust the simmering time of the pasta to match the manufacturer's recommendation.
2 Cups Rotini Pasta
Stir in Sour Cream. Remove the pan from the heat and stir in the sour cream. Stir well, taste, and add salt, if necessary.
Garnish with chopped parsley or sliced bright green onions. Serve and Enjoy!
½ Cup Sour Cream, ½ Teaspoon Salt

Notes

My Top Tip

♡ For the speediest preparation, buy already sliced mushrooms and chop the onions in advance. Store the onions in an airtight container in the refrigerator for up to 1 day in advance.

Make-Ahead, Storage, & Reheating Instructions

Make-Ahead: This skillet stroganoff can be made ahead of time. However, the best time saver is to prep the ingredients ahead of time, such as slicing the mushrooms and chopping the onion.
Refrigeration: Store in an airtight container and refrigerate up to 5 days.
Freezing: Store in a freezer-safe airtight container for up to 1 month.
Reheating: The sauce will tighten after refrigeration or freezing. Add a small amount of beef stock, cream, or water to loosen the sauce, and reheat in the microwave or in a skillet on the stove over medium heat.

Nutrition

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