Beef Stroganoff in 30 Minutes

Ingredients

• 1 lb lean ground beef (90/10)
• 2 tbsp unsalted butter
• 1 tbsp vegetable oil
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1/2 cup whole milk
• 1 tbsp Worcestershire sauce
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup full-fat sour cream

Instructions

1. 1

   Heat the vegetable oil and butter over medium-high heat in a cast iron skillet or deep sauté pan. Add the ground beef in a single layer and sear without stirring until a deep mahogany-colored crust forms. Break the meat apart and cook until fully browned.

2. 2

   Sauté the onion and garlic: Stir in the diced onion and minced garlic, sautéing for 3–4 minutes until the onion is translucent and fragrant.

3. 3

   Season the meat: Reduce the heat to medium. Stir in the paprika, salt, and black pepper to coat the meat evenly.

4. 4

   Simmer the mushroom gravy: Pour in the condensed cream of mushroom soup, whole milk, and Worcestershire sauce. Stir constantly until smooth and simmer gently for 5–7 minutes until the sauce thickens.

5. 5

   Fold in the sour cream: Remove the pan completely from the heat source. Gently fold in the room-temperature sour cream, stirring until the sauce is pale, glossy, and velvety. Do not return to a boil.