Ground Beef Stroganoff is easy homemade comfort food that will please the whole family.
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I received Italic cookware complimentary but all opinions stated in this post are my own.
There really isn’t anything better than having a recipe for an easy meal that will save you time getting dinner on the table but one that the whole family will love too. I think that this ground beef stroganoff is just that meal.
I make this ground beef stroganoff with cream cheese in addition to the sour cream. It really adds another level of smooth creaminess.
This was the first recipe that I made with these beautiful pans from Italic. I couldn’t believe how little oil I had to use and how easy they were to clean. It made this dish even easier to make if that’s possible.
If you are interested in learning more about Italic, click here.
Need more family-friendly ground beef recipes?
How to make easy stroganoff:
Start by cooking the egg noodles according to package directions.
Brown the ground beef in a pan over medium-high heat until no longer pink. Remove from the heat and strain the beef in a strainer over a bowl, and set aside.
In a mid-sized pan, sauté the sliced mushrooms and chopped onions in 2 Tbs butter until the mushrooms and onions have softened, around 5 minutes. Add the spices: rosemary, thyme, and paprika.
Sprinkle 1 Tbs of flour over the mushrooms and onions then stir everything to combine.
To the pan, add 1 cup of beef broth. Let the broth thicken up by simmering for 2-3 minutes.
Turn the heat off and add to the broth the cream cheese. Stir to combine until cream cheese had completely melted.
To the pan add the drained noodles and ground beef.
Finally, add the sour cream. This gives it a creamy taste. Add additional salt and pepper to taste. And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Ground Beef Stroganoff
Ingredients
- 3 ounces wide egg noodles cooked according to package directions and drained
- 1 pound ground beef
- 2 Tbs butter
- 8 ounces sliced mushrooms
- 1 medium yellow onion diced
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
- 1/2 tsp Spanish paprika
- 2 Tbs flour
- 1 cup beef broth
- 1/4 cup cream cheese
- 1/4 cup sour cream
- salt & pepper to taste
Instructions
- Start by cooking the egg noodles according to package directions.
- Brown the ground beef in a pan over medium-high heat until no longer pink. Remove from the heat and strain the beef in a strainer over a bowl, and set aside.
- In a mid-sized pan, sauté the sliced mushrooms and chopped onions in 1 Tbs butter until the mushrooms and onions have softened, around 5 minutes. Add the spices: rosemary, thyme, and paprika.
- Sprinkle 1 Tbs of flour over the mushrooms and onions then stir everything to combine.
- To the pan, add 1 cup of beef broth. Let the broth thicken up by simmering for 2-3 minutes.
- Turn the heat off and add to the broth the cream cheese. Stir to combine until cream cheese had completely melted.
- To the pan add the drained noodles and ground beef.
- Add the sour cream. Add additional salt and pepper to taste. Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
