Easy Ground Beef Stroganoff: Elevate Weeknight Dinners on a Budget

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Comfort food doesn’t have to break the bank or take hours over a hot stove. This Ground Beef Stroganoff brings together rich sautéed mushrooms, caramelized onions, and a velvety cream sauce over egg noodles—all built on a foundation of clean, high-protein beef.

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When you start with local beef raised right here in Kentucky, simple comfort meals instantly feel gourmet. Mt. Folly cattle spend their entire lives on pasture and never see the inside of a commercial feedlot. That means cleaner flavor, better nutrition, and beef you can feel good about feeding your family—at prices that beat grocery store competitors.

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Ingredients

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• 1 lb Mt. Folly ground beef
• 16 oz fresh mushrooms, sliced
• 2 medium yellow onions, sliced
• 1 tsp cooking oil
• 1 tsp sea salt
• 1 tsp garlic powder
• 1 tsp coarse black pepper
• 3 tbsp all-purpose flour
• 1.5 cups beef broth
• ½ cup heavy cream
• ½ cup sour cream
• 1 large bag extra-wide egg noodles, cooked according to package directions

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Step-by-Step Instructions

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1. Brown the Beef: Heat oil in a large pot or Dutch oven over medium-high heat. Add the Mt. Folly ground beef, breaking it apart with a spoon until thoroughly browned.
2. Sauté the Aromatics: Add sliced onions, mushrooms, salt, garlic powder, and black pepper directly to the beef. Sauté until the onions are soft and translucent and the mushrooms release their moisture.
3. Build the Roux: Sprinkle the flour over the beef and vegetable mixture. Stir continuously for 1–2 minutes to coat the ingredients and cook out the raw flour taste.
4. Simmer & Thicken: Pour in the beef broth and heavy cream. Bring the liquid to a gentle simmer, stirring frequently until the sauce thickens and bubbles.
5. Add Creaminess: Turn off the heat and fold in the sour cream until smooth and fully incorporated into the velvety sauce.
6. Serve: Pour the rich mushroom and beef sauce directly over cooked egg noodles, or stir the noodles directly into the pot to coat every bite.

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