Ingredients
Scale
- 1 lb ground beef
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup sour cream
- 8 oz egg noodles
- 1/2 cup shredded Gruyere cheese (or Swiss)
- 2 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
Instructions
- Step 1: Cook the ground beef: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Step 2: Sauté onions and garlic: Add chopped onion to the skillet and cook until softened, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
- Step 3: Simmer the sauce: Pour in beef broth, sour cream, Dijon mustard, and Worcestershire sauce. Bring to a simmer, stirring occasionally, until the sauce slightly thickens (about 3-5 minutes). Reduce heat to low.
- Step 4: Cook the noodles: While the sauce simmers, cook egg noodles according to package directions. Drain well.
- Step 5: Combine and serve: Add the cooked noodles to the skillet with the beef stroganoff sauce. Stir gently to combine. Stir in Gruyere cheese until melted and creamy. Serve immediately.
Notes
- Leftovers store beautifully in the fridge for up to 3 days; simply reheat gently in the microwave or on the stovetop to avoid curdling the sour cream.
- For extra creamy reheating, add a splash of milk or cream when warming.
- Serve this hearty stroganoff over a bed of mashed potatoes for a truly comforting meal.
- To prevent a gritty texture, ensure the ground beef is fully browned and drained before adding the other ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American