Description
Rich, creamy, and loaded with flavor, this beed stroganoff is the ultimate comfort food. The tender ground beff, sautéed onions, and earthy mushrooms come together in a velvety sour cream sauce. Whether you’re craving a hearty dinner or need a crowd-pleaser, this classic beef stroganoff will become a family favorite.
Ingredients
Scale
- 2 tbsp butter
- 8 oz baby Bella mushrooms
- 1/2 white onion, diced
- 1 lb ground beef
- 2 cloves glaric, minced
- 1/2 tsp thyme
- 3 tbsp flour
- 1/4 white cooking wine
- 4 cups beef stock
- 2 cups water
- 2 tbsp Worcestershire sauce
- 16 oz wide egg noodles
- 1 cup sour cream
- salt & pepper to taste
Instructions
- Melt butter in a Dutch oven or large pot.
- Add mushrooms and onion, cook, stirring occasionally until mushrooms are tender, roughly 3-5 minutes. Season with salt and pepper to taste.
- Add ground beef to mixture, cook until no longer pink.
- Stir in garlic and thyme until fragrant, about 1 minute.
- Whisk in flour and coat mixture, stirring for about 1 minute.
- Stir in wine, scrape any brown bits on the bottom of your pot.
- Stir in beef stock, water, Worcestershire sauce, and egg noodles. Season with salt and pepper. Bring to a boil, then cover and reduce heat to simmer until noodles are cooked about 8 – 12 minutes.
- Stir in sour cream until mixed through dish and warm.
- Serve & enjoy!
- Prep Time: 15 minutes
- Cook Time: 30
- Category: Dinner