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This is my version of a weeknight beef stroganoff. It’s comfort food in a bowl, and super delicious over egg noodles.
You start off by browning one pound of ground beef. I prefer the 85/15 or leaner ratio. Then, add in the onions and cook until soft. Once soft, add just a tiny bit of butter, then add the mushrooms. Deglaze with red wine vinegar. Cook for a few minutes, then add in garlic, dijon, and flour. Cook to get rid of that raw flour taste, then add in 2 cups of stock.
Fold in some sour cream at the end, serve over egg noodles and some charred green beans, and you’ll have this decadent, yummy weeknight dinner that is mom approved.
Chef tips
- Use 85/15 ground beef (or leaner)– I’ve found that this ratio of ground beef to fat ratio yields for a less heavy final dish. This ratio is typically on the package of the beef.
- Cook the onions until soft – You don’t want crunchy onions in your final dish, so be sure to cook the onions until soft, about 8-10 minutes on medium heat. If the onions begin to darken, add 1 tablespoon of oil and reduce the heat. I always taste an onion before moving on to the next step to ensure the onions are soft.
- Use stock – Stock adds another layer of depth and flavor. Beef stock is traditional, but I use chicken stock since that’s what I always have stocked in my pantry.
- Add the sour cream at the end – add it at the end after you turn off the heat to prevent breaking. You can leave out the sour cream if you prefer, but the tanginess and creaminess adds a really nice flavor to the overall dish.
- Pair this dish with Chinese Dry Fried Green Beans
Weeknight Beef Stroganoff
This is my version of a weeknight beef stroganoff. It’s comfort food in a bowl, and super delicious over egg noodles.
Ingredients
- 1 lb Ground beef
- 1 red onion, diced
- 6 ounces brown button mushrooms, thinly sliced
- 1 tbsp butter
- 2 cloves garlic, minced
- 1 tbsp flour
- 2 cups stock, veg, chicken, or beef
- 1 tbsp dijon mustard
- ⅓ cup sour cream
- 1 tbsp red wine vinegar
- 1 tbsp soy sauce
Pasta
- 12 ounces egg noodles, or egg pasta
Instructions
- Prep the vegetables – dice the onion and thinly slice the mushrooms.
- Heat a large pot on medium high heat. Brown and the beef and season with ½ teaspoon of kosher salt. Drain the fat (optional), then add the butter and diced onions. Cook for 10 minutes on medium heat, or until the onions are soft. Taste an onion to make sure it’s not crunchy.
- Add the sliced mushrooms. Cook for another 3 minutes, then add the flour and garlic and cook for another minute.
- Deglaze pan with vinegar, then add the dijon mustard.
- Give everything a mix, then add the stock. Cook for another 5 minutes on medium heat, then turn off the heat and add the sour cream.
- Taste and adjust seasoning. Serve over egg noodles.
For the egg noodles
- Bring a pot of water up to a boil. Salt with 1/2 teaspoon of kosher salt. Cook the egg noodles according to package directions. Strain. This is ready to be mixed with the stroganoff, or served with the stroganoff on top.
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