Beef stroganoff is usually made with round steak cut into thin bite sized pieces. Personally I’d rather save that cut of meat for Swiss Steak because I like this version just as well. This was one of my favorite dishes growing up. Mama usually made it with cream of mushroom soup and this is a mostly from scratch version which doesn’t take much longer to prepare.
Ground Beef Stroganoff
- 1 to 1 1/2 pounds ground chuck
- 1 medium onion, chopped
- 2 garlic cloves, minced or pressed
- 8 ounces of mushrooms, sliced. I used baby bellas because that is what my store had on sale but white button mushrooms are more traditional
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- 2 cups low sodium beef broth
- 1 cup sour cream
- Salt and black pepper to taste
- Hot egg noodles for serving.
In a large skillet over medium heat cook the ground chuck and onions until meat is cooked and onions are translucent. Add in the garlic and mushrooms and cook for 3-5 minutes longer. Drain fat off beef and remove from skillet.
Melt butter in skillet and add flour and cook,stirring frequently, for 2-3 minutes or until flour is lightly browned. Slowly pour in the beef broth, stirring constantly to prevent lumps. Bring to a boil then reduce to a simmer and cook for 5-7 minutes or until thickened.
Return meat and mushroom mixture to pan, reduce heat to low, and add in sour cream. Stir well and cook until just heated through. Serve over hot egg noodles.
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