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Creamy Ground Beef Stroganoff - Ground beef stroganoff: master this rich and creamy one-skillet recipe with tender mushrooms and savory beef. Perfect for a sati

Creamy Ground Beef Stroganoff

Ground beef stroganoff: master this rich and creamy one-skillet recipe with tender mushrooms and savory beef. Perfect for a satisfying weeknight meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Russian
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef
  • 1 large shallot or small yellow onion (chopped)
  • salt and pepper
  • 1 tablespoon gluten-free Worcestershire sauce
  • 2 tablespoons butter
  • 1 lb white button or baby bella mushrooms (stems removed then thinly sliced)
  • 3 cloves garlic (pressed or minced)
  • 1/2 teaspoon dried thyme
  • 2 tablespoons gluten free flour blend
  • 1-1 /2 cups beef broth
  • 1 cup milk
  • 1 tablespoon Dijon mustard
  • 1/2 cup sour cream
  • 12 oz egg noodles

Method
 

  1. Heat a large skillet over medium-high heat. Add ground beef and shallots, season with salt and pepper, and brown. Drain excess fat, add Worcestershire sauce, and cook for 1 minute. Set beef aside.
  2. In the same skillet, melt butter. Add sliced mushrooms and sauté for 8-10 minutes until liquid cooks off. Season with salt and pepper, then add garlic and thyme, cooking for 1 minute until fragrant.
  3. Sprinkle gluten-free flour over mushrooms and stir for 1 minute. Slowly whisk in beef broth, milk, and Dijon mustard until smooth. Bring to a gentle simmer for 1-2 minutes until slightly thickened.
  4. Stir in the cooked ground beef and heat through. Turn off heat, let cool for 2 minutes, then stir in sour cream until smooth.
  5. Cook egg noodles according to package directions until al dente. Drain.
  6. Serve the creamy ground beef mixture over the cooked egg noodles.

Notes

- To ensure your ground beef stroganoff sauce remains smooth and doesn't curdle, always add the sour cream off the heat and stir it in gently until fully incorporated. If the sauce gets too hot after adding the sour cream, it can become grainy.
- For perfectly cooked ground beef, brown it thoroughly over medium-high heat, breaking it up as it cooks. Drain any excess fat to prevent a greasy sauce.
- If your sauce seems too thin, let it simmer gently for an extra minute or two, stirring frequently, to allow it to thicken naturally. Avoid boiling vigorously, especially after adding milk or sour cream.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.