Ground Beef Stroganoff Recipe

This Ground Beef Stroganoff Recipe is satisfying, comforting, and rich-and definitely easy and afford.able enough for a weeknight.

GROUND BEEF STROGANOFF RECIPE
SERVES 4

Heat 1 tablespoon oil in Dutch oven over medium-high heat until shimmering. Add mush.rooms and . teaspoon salt and cook w1til liquid has evaporated and mushrooms begin to brown, 5 to 7 minutes; transfer to bowl.Add remaining 1 tablespoon oil to now-empty pot and return to medium-high heat until shimmering. Add onion, garlic, 1/2 teaspoon pepper, and 1/2teaspoon salt and cook, stirring occasionally, w1til onion begins to soften, about 5 minutes. Add beef, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper and cook, breaking up meat with spoon, until no longer pink, 5 to 7 minutes.

Add flour and stir until beef is well coated; cook for 1 minute. Stir in broth and wine and bring to simmer, scraping up any browned bits. Cook until mixture is slightly thickened, about 3 minutes. Stir in noodles; reduce heat to medium; and cook, uncovered, until noodles are tender, 10 to 12 minutes, stirring occasionally.

Off heat, stir in sour cream and mushrooms until fully combined. Season with salt and pepper to taste. Transfer to a shallow platter and sprinkle with chives. Serve, passing extra sour cream separately.

Egg noodles are at the heart of many of our favorite comfort foods, whether they’re swimming in chicken soup, laced through a casserole, or supporting an ample serving of Ground Beef Stroganoff. The best egg noodles for this Ground Beef Stroganoff Recipe are the classic corkscrew shape and are made with whole eggs.

A garlic press makes quick work of mincing the gar.lic; our favorite is the Kuhn Rikon Epicurean Garlic Press. The test kitchen’s favorite chicken broth is Swanson Chicken Stock.

Ground Beef Stroganoff Recipe Ingredients

2 tablespoons vegetable oil, divided
8 ounces white mushrooms, trimmed and sliced thin
1 teaspoon table salt, divided
1 onion, chopped fine
2 garlic cloves, minced
3/4 teaspoon pepper, divided
1 pound 85 percent lean ground beef
3 tablespoons all-purpose flour
4 cups chicken broth
1/4 cup dry white wine
8 ounces (4 cups) egg noodles