Easy Ground Beef Stroganoff

SAVORY SPICERACK (3)
Sarah L.: "This turned out okay. I found I was very aware of…" Read More
12Ingredients
45Minutes
550Calories

Ingredients

  • 1 pound ground beef
  • 3/4 cup chicken broth
  • 2 tablespoons cornstarch
  • 16 ounces mushrooms (sliced)
  • 6 garlic cloves (roughly chopped)
  • 3/4 cup dry white wine
  • 2 tablespoons deli mustard (preferably spicy deli mustard)
  • 1/2 teaspoon black pepper
  • 1 cup sour cream
  • salt (to taste)
  • 2 dry white wine (additional tablespoons, optional)
  • parsley (dried or fresh optional for garnish)
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    US|METRIC
  • 1 pound ground beef
  • 3/4 cup chicken broth
  • 2 tablespoons cornstarch
  • 16 ounces mushrooms (sliced)
  • 6 garlic cloves (roughly chopped)
  • 3/4 cup dry white wine
  • 2 tablespoons deli mustard (preferably spicy deli mustard)
  • 1/2 teaspoon black pepper
  • 1 cup sour cream
  • salt (to taste)
  • 2 dry white wine (additional tablespoons, optional)
  • parsley (dried or fresh optional for garnish)
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    NutritionView More

    550Calories
    Sodium18% DV430mg
    Fat45% DV29g
    Protein55% DV28g
    Carbs5% DV16g
    Fiber8% DV2g
    Calories550Calories from Fat260
    % DAILY VALUE
    Total Fat29g45%
    Saturated Fat14g70%
    Trans Fat1g
    Cholesterol105mg35%
    Sodium430mg18%
    Potassium980mg28%
    Protein28g55%
    Calories from Fat260
    % DAILY VALUE
    Total Carbohydrate16g5%
    Dietary Fiber2g8%
    Sugars6g12%
    Vitamin A10%
    Vitamin C15%
    Calcium10%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(3)

    Sarah L. 9 months ago
    This turned out okay. I found I was very aware of the beef taste separate from the sauce. I will try this again but next time I plan to season the beef while it cooks so it is infused with flavour. I also expected the sauce to thicken more. However, I did NOT use wine because I didn’t have any so I used extra broth. The wine would have given an extra bite. I used Keene’s hot mustard which I’m happy about because it was smoother than yellow mustard.
    Sara Eatherton-Goff 10 months ago
    Altered it, but the recipe always turns out delicious! This isn’t the first time we’ve made this meal and each time we change things up a bit. This version was our favorite: We kept all ingredients as they were but made a cauliflower and diced potatoes base—baked that in the oven with ground garlic, salt and pepper until brown while browning the ground beef and starting the sauce. I doubled the mushrooms and added diced squash and zucchini into the mix just before pouring it all onto the cauliflower and potatoes. I crumbled two pieces of (gluten free) bread over the top and baked it at 425 degrees for 15 (to 18) minutes. It was phenomenal! All the kids ate the veggies, too. (We love crafty ways to get them to eat more veggies.) 😎
    Jeff Dixon a year ago
    Very good i added some fresh veggies to it