Ground Beef Stroganoff

By Barefeet In The Kitchen

Ingredients

2 pounds ground beef
½ teaspoon kosher salt (adjust to taste)
½ teaspoon freshly ground black pepper
½ teaspoon ground paprika
½ teaspoon granulated garlic or garlic powder
1 small onion (cut into ½-inch pieces, about 2/3 cup)
¼ cup all-purpose flour
16 ounces fresh white button or crimini mushrooms (sliced thin)
3 cups low sodium beef broth (divided)
2 tablespoons Worcestershire sauce
1 teaspoon dried parsley or 1 tablespoon chopped fresh parsley
½ teaspoon dried thyme
½ teaspoon ground paprika
½ cup sour cream
8-12 ounces cooked egg noodles or pappardelle for serving
fresh Italian parsley for serving

Prep Time5mins
Cook Time20mins
Servings6

Instructions

Heat a large skillet over medium-high heat. Add the ground beef to the hot skillet and crumble across the pan. Sprinkle with salt, pepper, paprika, and garlic. Add the onion and continue stirring and crumbling the meat into small pieces as it cooks.

When the meat has cooked through and the onions are almost tender, about 5 minutes, carefully drain any liquid from the pan. Return the pan to the stove and sprinkle the meat mixture with flour. Stir to coat.

Add the mushrooms. Cook for 2 minutes and then add the beef broth, Worcestershire sauce, parsley, thyme, and paprika. Bring to a boil and then reduce heat to a simmer. Simmer about 5 minutes, until thickened.

Use a ladle to remove about 1/2 cup of hot broth from the pan and transfer it to a large measuring cup or small bowl. Add the sour cream to the measuring cup of broth and whisk smooth and then pour it into the sauce. Stir to combine.

Taste and add salt, as needed. Scoop the stroganoff over cooked noodles. Sprinkle with parsley before serving. Enjoy!