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Beef Stroganoff with Mushrooms

Beef Stroganoff with Mushrooms

Indulge in the rich flavors of Beef Stroganoff with Mushrooms. Perfect for weeknights or cozy dinners, this creamy dish is a family favorite. Easy to make and irresistibly delicious!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 345
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb ground beef
  • 8 oz mushrooms (sliced)
  • 1 medium onion (finely chopped)
  • 2 cloves garlic (minced)
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 cup beef broth
  • 1/2 cup sour cream
  • 1 tsp Dijon mustard (optional)
  • to taste salt and pepper
  • cooked egg noodles or rice for serving

Equipment

  • Large Skillet
  • Wooden Spoon or Spatula
  • Whisk
  • Measuring Cups and Spoons
  • Large Bowl

Method
 

  1. Melt butter in a large skillet over medium heat and add chopped onions; sauté until translucent and fragrant.
  2. Add minced garlic and cook for another minute, stirring constantly.
  3. Add the ground beef to the skillet, breaking it apart, and cook until browned; drain excess fat if needed.
  4. Push the beef to one side of the pan, add sliced mushrooms, and let them cook undisturbed for a few minutes.
  5. Sprinkle flour over the beef and mushroom mixture, stirring to coat evenly.
  6. Slowly pour in beef broth while whisking to prevent lumps; bring to a simmer to thicken.
  7. Stir in sour cream and Dijon mustard, mixing well for a creamy sauce.

Nutrition

Calories: 345kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gCholesterol: 70mgSodium: 600mgPotassium: 650mgFiber: 2gSugar: 3gVitamin A: 250IUVitamin C: 2mgCalcium: 45mgIron: 3mg

Notes

This dish can be made ahead and reheated; just store noodles separately to avoid sogginess.
For a tangy twist, substitute sour cream with Greek yogurt if needed. Veggie lovers can replace ground beef with plant-based alternatives.
For meal prep, this dish can be made ahead and reheated; just store noodles separately to avoid sogginess.
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