Ingredients (~6-8 servings)
- 1 1/2 lbs ground beef (85/15 or 80/20)
- 1-2 Tbsp butter or vegetable oil (if needed), plus 1 Tbsp oil for browning
- 1 medium yellow onion, chopped (~3/4 cup)
- 1 lb cremini mushrooms, sliced 1/4-inch thick
- 3 large garlic cloves, minced
- 1/3 cup cognac (or dry white wine)
- 1/4 cup all-purpose flour
- 1 1/2 Tbsp Dijon mustard
- 1 1/2 Tbsp Worcestershire sauce
- 1 1/2 tsp sweet Hungarian paprika
- 2 tsp fresh thyme leaves, divided
- 4-5 cups beef broth
- 12 oz dried extra-wide egg noodles
- 3/4 cup sour cream
- 1/4 cup chopped flat-leaf parsley
- 1 tsp fresh lemon juice (optional)
- Diamond Crystal kosher salt and black pepper
Brown the Ground Beef
Heat a large nonstick skillet or sauté pan (12-13 inches wide) over medium-high heat with 1 Tbsp oil.
Add the ground beef and season with salt and pepper. Let it sit undisturbed for ~2-3 minutes so it develops a good crust.
Break it up with a wooden spoon and continue cooking until no longer pink, ~5-6 minutes total.
Use a slotted spoon to transfer the beef to a plate, leaving the fat in the pan.
Cook the Mushrooms and Onions
You need ~3 Tbsp of fat in the pan to cook the vegetables. If there isn’t enough from the beef, add butter or oil to make up the difference.
Add the onions, mushrooms, 1/2 tsp salt, and 1/4 tsp pepper to the pan.
Sauté until the onions soften and the mushrooms start to brown, ~6-8 minutes. The mushrooms will release liquid – let this cook off completely.
Add the garlic and cook until fragrant, ~30-60 seconds. Don’t let it brown or it’ll taste bitter.
Build the Sauce
Pour in the cognac and scrape up any browned bits from the bottom of the pan. Let it simmer for ~2 minutes until the cognac evaporates.
Return the beef to the pan along with any juices. Sprinkle the flour over everything and stir to coat.
Cook for 1-2 minutes to get rid of the raw flour taste.
Stir in 4 cups of beef broth, Dijon mustard, Worcestershire sauce, paprika, and 1 1/2 tsp of the thyme. Mix until well combined.
Cook the Noodles in the Sauce
Add the egg noodles to the pan and push them down into the liquid as much as possible.
Bring to a boil, then cover and reduce heat to maintain a steady simmer.
Cook for ~7-10 minutes, stirring every couple minutes to prevent sticking. The noodles should be tender and the sauce thickened.
If the pan looks dry while cooking, add up to 1 more cup of broth as needed.
Finish with Sour Cream
Remove from heat and stir in the sour cream, remaining 1/2 tsp thyme, and most of the parsley.
Season with salt and pepper to taste – how much you need depends on your broth.
If the sauce seems thin, let it sit for ~5 minutes and it’ll thicken up. If it’s too thick, add a splash more broth.
Add lemon juice if you want more brightness, or just serve with lemon wedges on the side.
Sprinkle the remaining parsley on top and serve immediately.
Ground Beef Stroganoff
Ingredients
Ingredients (~6-8 servings)
- 1 1/2 lbs ground beef 85/15 or 80/20
- 1-2 Tbsp butter or vegetable oil if needed, plus 1 Tbsp oil for browning
- 1 medium yellow onion ~3/4 cup, chopped
- 1 lb cremini mushrooms sliced 1/4-inch thick
- 3 large garlic cloves minced
- 1/3 cup cognac or dry white wine
- 1/4 cup all-purpose flour
- 1 1/2 Tbsp Dijon mustard
- 1 1/2 Tbsp Worcestershire sauce
- 1 1/2 tsp sweet Hungarian paprika
- 2 tsp fresh thyme leaves divided
- 4-5 cups beef broth
- 12 oz dried extra-wide egg noodles
- 3/4 cup sour cream
- 1/4 cup chopped flat-leaf parsley
- 1 tsp fresh lemon juice optional
- Diamond Crystal kosher salt and black pepper
Instructions
- Heat 1 Tbsp oil in a large 12-13 inch skillet over medium-high heat.
- Add ground beef, season with salt and pepper, and let sit undisturbed 2-3 minutes to develop a crust.
- Break up beef and cook until no longer pink, 5-6 minutes total, then transfer to a plate with a slotted spoon.
- Add butter or oil to pan if needed to reach 3 Tbsp fat total.
- Add onions, mushrooms, 1/2 tsp salt, and 1/4 tsp pepper and sauté until onions soften and mushrooms brown, 6-8 minutes.
- Add garlic and cook 30-60 seconds until fragrant.
- Pour in cognac, scrape up browned bits, and simmer 2 minutes until evaporated.
- Return beef to pan, sprinkle flour over everything, stir to coat, and cook 1-2 minutes.
- Stir in 4 cups beef broth, Dijon mustard, Worcestershire sauce, paprika, and 1 1/2 tsp thyme.
- Add egg noodles and push down into liquid.
- Bring to a boil, cover, reduce heat to simmer, and cook 7-10 minutes, stirring every couple minutes.
- Remove from heat and stir in sour cream, remaining 1/2 tsp thyme, and most of the parsley.
- Season with salt and pepper to taste.
- Sprinkle remaining parsley on top and serve immediately.
