This ground beef stroganoff is a quick but homemade version of a family favorite!
There’s something about going “home” to your Mimi’s house. There are a few foods I can always count on when I get to her house: scrambled eggs, turkey bacon and strawberries for breakfast, chicken salad from Kamp’s, Velveeta Shells and Cheese and ground beef stroganoff. It’s simple, yet hearty, filling and comforting.
Ground beef stroganoff is a creamy sauce served with ground beef and egg noodles. It is a perfect fall and winter dish that isn’t too fancy, but tastes great. For my own spin, I made the mushroom soup base from scratch, instead of using cans of condensed soup. It tastes mostly the same, but provides a little bit heftier of a mushroom flavor. However, the soup is even all blended up, so it doesn’t even have mushroom chunks in it, so it may satisfy even your pickiest eaters. One of my favorite foods growing up was green bean casserole, but I still dug out the mushroom chunks when I finally figured out they were in there.
This dinner comes together quickly if you’ve got everything on hand. One thing you will need is homemade plain yogurt (recipe here) or a plain Greek yogurt like Fage. It gives it a tart creamy finish that all stroganoff sauces should have!
Homemade Spotlight: The yogurt, of course.
I just realized this is like my third recipe in a month with mushrooms in it. My dad is going to disown me pretty soon. Or maybe I can just sneak it in to stuff that he eats??
What’s your favorite dish that your grandma makes, or used to make? Share those memories with me!
Ground Beef Stroganoff
- 1 lb. ground beef
- 4 T. flour
- 1/2 onion finely chopped
- 1 C. mushrooms
- 1 C. beef broth
- ½ C. milk
- ¾ t. salt
- 1/4 C. plain homemade yogurt or Greek yogurt like Fage
- 1/4 t. garlic salt
- 1/4 t. pepper
- 1/2 t. parsley
- 1/4 t. paprika
- 2 C. egg noodles
Bring water to a boil for pasta.
Chop onion and mushrooms.
Cook noodles according to the package. Drain and set aside.
Bring a skillet to medium heat and cook meat and onion together, until browned. Drain and set aside.
Melt 2 T. butter in saucepan on medium heat.
Whisk in in 2 T. flour and mushrooms to the saucepan. Cook about 2 or 3 minutes.
Add beef broth and milk and lower heat to low. Simmer for 5 minutes, until thickened.
Using an immersion blender, blend until smooth.
Season soup base to taste.
Sprinkle remaining 2 T. flour over the meat and onion skillet. Bring heat to medium low again.
Pour the contents of the saucepan into the meat skillet. Stir in yogurt.
Season the sauce with garlic salt, pepper, parsley, salt and paprika, to taste. Add a little more broth, if too thick.
Pour sauce over noodles and serve.