Ground Beef Stroganoff

Ingredients

• 1 pound ground beef ((use ground chuck for best beefy flavor and tender texture))
• 1/2 teaspoon Morton kosher salt
• 1/2 teaspoon black pepper
• 1/4 cup unsalted butter
• 16 ounces 1/4"-sliced cremini or button mushrooms
• 1 cup diced yellow onion
• 3 large cloves garlic
• 2 tablespoons all-purpose flour ((or 1 tablespoon cornstarch))
• 2 cups reduced-sodium beef broth
• 3/4 cup full-fat sour cream
• 2 teaspoons Worcestershire sauce
• 2 teaspoons Dijon mustard
• hot cooked egg noodles (short or long), (for serving (see Notes for more options))
• fresh chopped parsley, (optional garnish)

Instructions

1. 1

   Heat a large skillet with tall sides over medium heat. Add ground beef and break it up into small pieces with a spatula. Sprinkle salt and pepper over the top. Cook, stirring regularly, until beef is just browned. Remove beef to a plate and set aside.

2. 2

   Using the same skillet, reduce the heat to just a bit below medium. Leave about 1 tablespoon of beef fat in the skillet, draining away any excess. If needed, add some olive oil to equal 1 tablespoon. Add the butter, and once melted, stir in mushrooms and onions to coat evenly. Cook for 3 minutes without stirring, to sear and brown the mushrooms. Turn the heat up to medium-high, give everything a good stir, then cook again for 3 minutes without stirring. Stir in the garlic and cook 1-2 minutes more.

3. 3

   Turn heat down to medium. Sprinkle flour over the mixture and cook, stirring, for 1 minute.

4. 4

   While stirring gently, slowly add half the beef broth. Once evenly incorporated, add remaining broth and stir to combine.

5. 5

   Add sour cream, Worcestershire sauce, and Dijon mustard. Stir until incorporated. Don't worry if the sour cream doesn't mix in fully; it will melt as it heats further.

6. 6

   Bring mixture to a simmer, then reduce heat to medium-low. Simmer lightly for 3-5 minutes, until the gravy reduces and thickens to the consistency of heavy cream. Taste test and add salt & pepper to taste - I usually add about ½ teaspoon Morton kosher salt and ½ teaspoon black pepper.

7. 7

   Add browned beef and any juices from the plate back to the skillet, folding until evenly incorporated. Simmer for 1-2 minutes, then immediately remove skillet from heat.

8. 8

   Serve right away, spooned over hot cooked egg noodles, with a sprinkle of fresh parsley.