GROUND BEEF STROGANOFF
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Easy Ground Beef Stroganoff is so unbelievably creamy thanks to a few secret ingredients. Easy to make, in just 30 minutes you have an amazing dinner!
Course:
Main Course
Cuisine:
American
Servings: 8
Ingredients
- 2 tablespoons butter
- 12 oz baby portabella mushrooms, sliced
- 1 medium onion, chopped
- 6 cloves garlic, minced
- 1 lb lean ground beef
- 1 1/2 cups beef broth
- 1 can (10 1/2 ounces) cream of mushrooms soup, I used Campbell's
- 1 tablespoon Worcestershire sauce
- 1/4 cup all-purpose flour
- 4 ounces cream cheese, cut into cubes and at room temperature
- 1 cup sour cream
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
- 3/44 teaspoon salt
- 6 cups cooked egg noodles
- Fresh parsley, chopped
Instructions
-
Place a large, 10 inch cast iron skillet over medium heat. Once hot, add butter and melt.
-
Add mushrooms, onions and garlic and cook for 5 to 7 minutes, stirring occasionally, until tender. Remove from skillet to a small bowl, set aside.
-
Increase heat to medium-high. Add the ground beef to the skillet. Cook beef for about 5 to 7 minutes, stirring frequently and breaking it down. Cook it until no longer pink and it should be slightly browned. Drain excess fat.
-
Stir in 1 cup of beef broth, Worcestershire sauce, red pepper flakes, salt and pepper. Heat to boiling.
-
Whisk flour with the remaining 1/2 cup beef broth until fully combined. Stir into beef mixture. Add the cream of mushroom soup and stir to combine.
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Add the cream cheese and stir to combine, breaking it down until melted.
-
Add the mushroom mixture to the skillet, stir and wait for it to start boiling.
-
Taste and season with salt and pepper if needed.
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Remove from heat and stir in sour cream until fully combined.
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Serve with cooked egg noodles.
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Garnish with parsley.