Description
This Ground Beef Stroganoff is a quick and comforting dish featuring lean ground beef simmered in a creamy mushroom gravy, seasoned with garlic and onion powders, and served over tender wide egg noodles. Perfect for an easy weeknight dinner, it balances hearty flavors with a smooth, velvety sauce enriched by sour cream and brown gravy mix.
Ingredients
Scale
Beef and Seasonings
- 1 pound lean ground beef
- 1 small onion, finely diced
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon pepper
Sauce
- 1 packet (0.87 oz) brown gravy mix
- 1 cup cold water
- 1 can (10 oz) cream of mushroom soup
- ½ cup sour cream
- 2 teaspoons dried parsley
Pasta
- 1 bag (12 oz) wide egg noodles
Instructions
- Prepare the Noodles: Bring a large pot of salted water to a boil. Add the wide egg noodles and cook according to package instructions until tender. Drain and set aside.
- Cook the Ground Beef: In a large skillet over medium heat, brown the lean ground beef until fully cooked, breaking it apart with a spatula. Drain any excess fat.
- Sauté Onion and Seasonings: Add the finely diced onion to the skillet with the cooked beef. Stir in garlic powder, onion powder, salt, and pepper. Cook until the onions are soft and translucent, about 3-5 minutes.
- Add Gravy Mix and Liquids: Sprinkle the brown gravy mix over the beef and onion mixture, then slowly stir in 1 cup of cold water to dissolve the gravy mix evenly. Add the can of cream of mushroom soup and mix well to combine all ingredients into a creamy sauce.
- Simmer the Sauce: Reduce the heat to low and let the sauce simmer for about 5 minutes, stirring occasionally. This allows the flavors to meld and the sauce to thicken slightly.
- Finish with Sour Cream and Parsley: Remove the skillet from heat and gently fold in the sour cream and dried parsley until the mixture is smooth and well incorporated. Do not boil after adding sour cream to prevent curdling.
- Combine and Serve: Add the cooked egg noodles to the skillet and toss everything together until the noodles are evenly coated with the stroganoff sauce. Serve hot, garnished with additional parsley if desired.
Notes
- Use lean ground beef to reduce excess fat and grease in the dish.
- If cream of mushroom soup is unavailable, substitute with cream of chicken or celery soup as preferred.
- For a thicker sauce, you can reduce the amount of water slightly or simmer a few minutes longer.
- To make this dish gluten free, use gluten free noodles and gluten free gravy mix.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or in a microwave.
Keywords: ground beef stroganoff, creamy beef pasta, easy dinner recipe, comfort food, quick stroganoff