Creamy, savory, filling and loaded with mushrooms. Everything a beef stroganoff should be. From start to finish you’ll have dinner ready in 20 minutes. Easy, quick and delicious, let’s get started.
- 1 pound ground beef
- 1 pound fresh mushrooms, sliced
- 1 pound pasta of your choice
- 1/2 an onion, diced
- 1 clove garlic minced or 1 tsp garlic powder
- 1/4 cup flour
- 1/2 cup sour cream
- 2 cups whole milk
- 2 beef bouillon cubs
- 1 1/2 tsp Worchester sauce
Note- I buy my mushrooms from Sam’s Club. Two pounds is like $3. I put one pound in the fridge and the other in a zip lock bag straight into the freezer. They cook up just like fresh with the same firm texture.
First you need to get your pasta water going- make sure to salt the water well. In a large skillet, brown ground beef and onions over medium high heat until the beef is cooked and onions are tender and translucent. Add the mushrooms and stir to combine, I like to add them after the onions are cooked so they don’t get too soft. Season the mixture with salt and pepper, then add the garlic and cook for another minute.
Next, turn down the heat to medium. Sprinkle on the 1/4 cup of flour and stir well. Add milk, sour cream and Worchester sauce, stir in beef bouillon cubes until they are completely dissolved. Once you have everything combined, turn the heat to low and let it simmer. Add the pasta to boiling water and cook for the recommended time. Occasionally stir the stroganoff while the pasta is cooking.
Once the pasta is tender, drain well and place it in a serving dish. Pour beef stroganoff over the pasta and serve. There you have it, dinner is done! Easy, quick, and delicious in 20 minutes.