Ground Beef Stroganoff
Even if you don’t have steak, you can still enjoy the flavors of this traditional Russian dish. This easy, ground beef stroganoff recipe features a creamy, meaty sauce served over egg noodles, and it comes together in just 30 minutes. Plus, I’ve made it dairy free by swapping the sour cream for a plant-based alternative.
Ingredients
- 112- ounce package egg noodles
- 1 poundsground beef
- 1sweet onion (chopped (about 1 cup))
- 2 tablespoonsall-purpose flour
- 2 cupsbeef broth
- ½ cupdairy free sour cream
- 2 tablespoonsdijon mustard
- 1 tablespoonworcestershire sauce
- 2 teaspoonbeef base (2 bouillon cubes*)
- 1 tablespoonchopped fresh parsley (for garnish)
- salt & pepper (to taste)
Directions
- 1
Prepare noodles according to package directions. When they are cooked, drain and set aside.
- 2
In a large skillet over medium-high heat, brown the beef, breaking it up into pieces as it cooks.
- 3
Add the onions to the pan and sauté, stirring frequently, until translucent and soft - about 5 minutes.
- 4
Sprinkle the flour over the beef and onion, stirring to evenly coat and allow the flour to absorb oil.
- 5
Add the beef broth, sour cream, Dijon, Worcestershire, and beef bouillon to the pan. Stir until combined, and allow the sauce to simmer until thickened.
- 6
Toss the noodles to coat evenly with the sauce. Adjust seasoning with salt & pepper and garnish with parsley before serving.