Homemade Ground beef stroganoff | A classic one pot dinner meal

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt reduces calories while maintaining creaminess

Chop half of a yellow onion.

Rinse fresh parsley and green bell pepper with cold water.

Chop half of a green bell pepper.

Cut 2 cloves of garlic in half and press them using a garlic press.

Cut the stems off of the parsley and chop the leaves until they resemble coarse crumbs.

In a large measuring cup, add 1/3 cup of cool water and 2 teaspoons of cornstarch. Whisk together and set aside.

In a small pot, add 1 cup of water and bring it to a boil.

Add 1 and 1/2 teaspoons of better than bouillon beef base to the boiling water and whisk until dissolved.

Add the cornstarch mixture to the beef base mixture and stir. Let it simmer for 6 minutes until thickened, then turn off the heat and let it cool completely.

In a large 8-quart pot, add 3 quarts of water and bring it to a boil.

Add 2 teaspoons of salt and 8 ounces of egg noodles to the boiling water. Stir and let it simmer for 5 to 6 minutes, stirring occasionally.

Taste test the noodles to ensure they are tender, then turn off the heat and strain the noodles, rinsing them with cold water. Let them set for 15 to 18 minutes.

In a large saucepan, heat for 1 to 2 minutes, then add 1 pound of ground beef chuck and stir, breaking down larger pieces.

Sauté the ground beef for 6 to 8 minutes, stirring occasionally, then turn off the heat and strain the beef to remove excess fat.

In the same saucepan, add 1 tablespoon of pan drippings and 2 tablespoons of cubed salted butter. Let the butter melt.

Add 1 cup of chopped yellow onion and 2/3 cup of chopped green bell pepper. Stir and cover with a lid, sautéing for 5 minutes, stirring occasionally.

Add the pressed garlic and cooked ground beef to the saucepan.

Season with 1/4 teaspoon of salt, 1/8 teaspoon of black pepper, 1/2 teaspoon of Tony Saturates grill seasoning, 1/2 teaspoon of Chef Paul's meat magic, 1/4 teaspoon of smoked paprika, 1/4 teaspoon of dried thyme, and 1 tablespoon of freshly chopped parsley. Stir together and sauté for 1 minute.

Add 1 cup of the thickened beef base and 3/4 cup of room temperature sour cream. Stir together and let it simmer for 1 to 2 minutes.

Add 1 tablespoon of shredded Parmesan cheese and stir.

Add the cooked egg noodles to the mixture and stir until the noodles are well coated.

Turn off the heat and let it cool for about 15 to 20 minutes before serving.

For a creamier stroganoff, add an additional 2 tablespoons to 1/4 cup of sour cream and stir.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens