Ever since I was a little girl, I’ve loved Beef Stroganoff with Egg Noodles. It’s such comfort food, I could have it all the time. The beefy, juicy taste, the mushrooms, the creaminess, all that is irresistible to me. It usually is made with beef cubes, but then I found this recipe with ground beef, and that’s for sure right up my alley. It’s an easy dish, perfect for a week night, game night, or any night. Of course you don’t have to make egg noodles with it, but trust me, it’s a perfect combination, you’ll never serve it with anything else after you tried it this way.
What you’ll need:
- 1 pound ground beef
- salt and pepper
- 10 fresh white mushrooms
- 1 tbsp olive oil
- 1/2 tsp paprika
- 3 garlic cloves, chopped
- 1 carrot, cut into one inch dice
- 1 small onion, diced
- 1 (15 oz) can beef broth
- 2 oz cream cheese
- 1/4 cup sour cream at room temperature
- 3 tbsp fresh chopped chives
- 3 tbsp fresh chopped parsley
In a large skillet, heat oil, then add the ground beef. Season with salt and pepper and cook until well browned. Remove from the skillet and transfer to a bowl. In the same skillet, add the mushrooms and also season with salt and pepper. Cook until golden brown, about 8 to 10 minutes. Remove from skillet and add to the bowl with the ground beef.
In the same skillet, add a touch more oil, paprika, garlic, carrot and onion. Cook until the carrots are soft, and the onions are slightly browned, about 10 minutes. Stir in the tomato paste and cook until the paste has toasted and is evenly coating the vegetables. Add broth and Worcestershire sauce.
Add the beef and mushrooms back to the skillet. Stir in sour cream, cream cheese, chives and parsley. Stir until all ingredients are well combined. Season with salt and pepper to your liking.