Ground Beef Stroganoff

Ground Beef Stroganoff

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From: EatingWell.com, June 2018

How do you get classic beef stroganoff on the dinner table in under an hour? Use ground beef instead of cubed steak. Ground beef cooks in a fraction of the time but is just as delicious in a creamy sauce with mushrooms and served over whole-wheat noodles.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 tablespoons extra-virgin olive oil
  • 10-12 ounces mushrooms, sliced (3-3½ cups)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 pound lean ground beef
  • 1½ cups low-sodium beef broth, divided
  • 1 tablespoon Worcestershire sauce
  • ¼ cup all-purpose flour
  • ½ cup sour cream
  • 6 ounces whole-wheat egg noodles
  • Chopped parsley for garnish

Preparation

  • Prep

  • Ready In

  1. Heat oil in a large skillet over medium-high heat. Add mushrooms, onion, garlic, salt and pepper; cook, stirring, until softened, about 5 minutes. Add beef and continue cooking, breaking it up with a wooden spoon, until no longer pink, about 5 minutes more. Add 1 cup broth and Worcestershire; bring to a boil. Whisk the remaining ½ cup broth and flour together in a small bowl. Add to the pan and cook, stirring, until thickened, about 1 minute longer. Remove from heat and stir in sour cream.
  2. Meanwhile, bring a large saucepan of water to a boil. Add noodles and cook according to package directions, about 8 minutes. Drain and serve with the stroganoff. Sprinkle with parsley, if desired.
  • To make ahead: Prepare stroganoff through Step 1 and refrigerate for up to 2 days. Reheat on the stovetop or in the microwave.

Nutrition information

  • Serving size: 1 cup stroganoff & 1 cup noodles
  • Per serving: 536 calories; 23 g fat(8 g sat); 5 g fiber; 43 g carbohydrates; 34 g protein; 40 mcg folate; 90 mg cholesterol; 6 g sugars; 0 g added sugars; 128 IU vitamin A; 5 mg vitamin C; 55 mg calcium; 4 mg iron; 451 mg sodium; 758 mg potassium
  • Nutrition Bonus: Iron (22% daily value)
  • Carbohydrate Servings: 3
  • Exchanges: 3½ fat, 3½ lean protein, 2½ starch, 1 vegetable

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