Ground Beef Stroganoff

This ground beef stroganoff with egg noodles is incredibly comforting and easy to make and can be on the table in less than half an hour.

Prep Time 10

Cook Time 20

Total Time 27

Servings 1 1/4 cups

Calories 230kcal

Bring a large pot of lightly salted water to a boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and set aside.
In a large skillet, melt butter over medium heat. Then add mushrooms, onions, and garlic. Cook everything in the butter for 5 to 7 minutes stirring occasionally, until tender. Remove from skillet to small bowl; set aside.
Cook the beef on medium-high heat for 5 to 7 minutes until it is no longer pink, stirring occasionally. Drain it and then stir in 1 cup of broth, Worcestershire sauce, salt, and pepper. Let everything come to a boil.
Add sour cream and cream of mushroom soup, and stir to combine.
Add the mushroom mixture to the pan and simmer over medium heat for 10 minutes. Stir occasionally to make sure it doesn't stick to the bottom of the pan.
Now you can add your cooked noodles or serve the sauce over the noodles. Your choice, our preference is to mix in the noodles. Garnish with parsley.