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Posted on Sep 12, 2017 | 0 comments

Quick Ground Beef Stroganoff

Today I’m back with another quick week night meal. Yes, you can have a delicious homemade meal, with real ingredients, in a short amount of time.

You start with simmering lean ground beef in a light and creamy sauce and then serve it over hot egg noodles.

 

 

I know some people serve it over mashed potatoes, rice, or even quinoa, but we are egg noodles all the way at our house. And also, why do egg noodles come in different sizes?! I never know what size to buy! I usually just stick with medium since that seems like a good middle ground. Ok, please excuse my bad pun.

I know a lot of people put mushrooms in their beef stroganoff, but my husband and I both despise mushrooms, so the recipe below is mushroom free. Honestly, can I even call if stroganoff if it doesn’t have mushrooms? Oh well, I’m going for it and living life on the edge.

 

 

Have I mentioned before that I love having simple and delicious recipes like this one available?!

This recipe could easily be doubled, or more, if you needed to feed a crowd. It also has room for some substitutions and I’ve outlined mine below.

What’s your go-to quick meal?

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Quick Ground Beef Stroganoff


Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 People
Author Sam

Ingredients

  • 1 pound lean ground beef or turkey
  • 1 clove garlic finely minced or ½ teaspoon garlic powder
  • 1 teaspoon salt plus more to taste
  • 1/2 teaspoon pepper plus more to taste
  • 4 ounces light cream cheese cubed
  • 2 cups low-sodium beef broth
  • 3 tablespoons all-purpose flour
  • 1/4 cup light sour cream
  • Cooked egg noodles

Directions

  1. Heat a large nonstick skillet over medium-high heat, cook the meat (breaking it into small pieces) until the meat is just cooked through. Drain grease from pan and return pan and meat to medium heat. Add garlic, salt, and pepper and stir to combine. (If using fresh garlic, cook for 1-2 minutes, or until the garlic is fragrant).

  2. Add the cream cheese cubes and let them melt for 1-2 minutes before gently stirring to combine. While the cream cheese is melting, in a large liquid measuring cup, combine the broth and milk. Whisk the flour into the broth/milk mixture until there are no lumps remaining.

  3. Once the cream cheese is melted and incorporated into the meat, stir in the broth mixture and cook over medium heat. Let the mixture simmer until slightly thickened, about 3-4 minutes, stirring occasionally. Reduce the heat and stir in the sour cream and salt and pepper to taste.

  4. Serve over the hot starch/grain of your choice, mine is hot egg noodles. Garnish with parsley.

Notes

I rarely have beef broth on hand, but I’ve found that chicken broth is a good substitute.

If you wanted to add mushrooms (I don't know if we can stay friends), add them to the meat after you drain the grease and cook for a few minutes, before adding the cream cheese.

Hot egg noodles are my favorite to eat with this recipe, but others use mashed potatoes, rice, or even quinoa. Go with your favorite!

Inspired by this recipe from Mel

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