Ground Beef Stroganoff with Caramelized Mushrooms and Crispy Onions Recipe

Ground Beef Stroganoff with Caramelized Mushrooms and Crispy Onions

• Difficulty: Easy
• Servings: 4 to 6
• Nutritional Info Per Serving (1 of 6): Calories 527, Total Fat 31g, Saturated Fat 13g, Carbohydrates 39g, Dietary Fiber 3g, Sugars 3g, Protein 20g, Cholesterol 102mg, Sodium 920mg
• Time: Total 50 minutes, Active 25 minutes

Transform classic beef stroganoff into a family favorite with ground beef for an irresistible twistperfect for busy weeknights. My pro tip: a touch of baking soda tenderizes the meat, locks in moisture, and delivers that crave-worthy browning you'll love.

Ingredients

• 1 pound 85/15 ground beef
• 1/2 teaspoon baking soda
• 3 tablespoons unsalted butter
• 8 ounces cremini mushrooms, thinly sliced
• 1 small onion, diced small
• Kosher salt and freshly ground black pepper
• 2 tablespoons sherry
• 2 cloves garlic, grated on a rasp
• 3 tablespoons all-purpose flour
• 4 cups chicken stock or chicken bone broth
• 1/4 cup dry white wine
• 4 cups dry egg noodles
• 1/2 cup sour cream (plus extra for serving)
• 1 cup crushed French fried onions
• Chopped fresh chives, for garnish

Instructions

1. In a bowl, gently combine the ground beef with baking soda and let it rest for 15 minutes. This simple step keeps the fat intact for juicy, flavorful results.
2. Warm a large Dutch oven over medium heat. Melt 2 tablespoons of butter and add the mushrooms. Saut until deeply caramelized and richly browned, about 7 to 8 minutes. Transfer to a bowl.
3. In the same pot, melt the remaining butter, then add the diced onions. Season with salt and pepper and cook until translucent, about 7 to 8 minutes. Pour in the sherry to deglaze the pan, allowing it to evaporate.
4. Add the grated garlic and the ground beef. Turn the heat to medium-high and saut, stirring frequently, until the beef begins to brown but still retains some pinkness.
5. Sprinkle the flour over the beef mixture and stir continuously for 1 minute to cook out the raw flour taste.
6. Pour in the chicken stock and white wine, scraping the bottom of the pot to loosen any browned bits. Bring the liquid to a simmer and cook for roughly 5 minutes. Season to taste.
7. Add the dry egg noodles and continue simmering until they are al dente, about 10 more minutes.
8. Remove from heat and blend in the sour cream. Adjust seasoning with salt and pepper as needed.
9. Serve the stroganoff in bowls topped generously with the caramelized mushrooms, French fried onions, and chopped chives. Offer extra sour cream on the side for that ultimate creamy finishyour new go-to comfort dish awaits!