Ground Beef Stroganoff with egg noodles / balsamic green beans
Saucy, comforting beef stroganoff is a classic cool-weather dish but can take a long time to cook. We've made this version weeknight-friendly by using quick-cooking ground beef instead of the traditional cubed beef. If you'd like to make the more traditional version, check out this one from our archives.
- Garlic - 2 cloves, chopped
- Noodles, egg - 8 oz (sub any dried pasta)
- Sage, fresh - 4 leaves, finely chopped
- Flour, all-purpose - 3 Tbsp
- Paprika, smoked - 1/2 tsp
- Coriander, ground - 1/2 tsp
- Stock, beef - 1 1/4 cups (sub any type stock)
- White wine - 1/2 cup (sub any type stock)
- Oil, cooking - 1 Tbsp
- Beef, ground - 1 lb
- Sour cream - 1/4 cup (sub plain or Greek yogurt)
- Green beans - 1 lb, trimmed
- Oil, cooking - 1 Tbsp
- Vinegar, balsamic - 2 tsp
- Red pepper flakes (opt) - 1/4 tsp
- Lemon juice - 1 tsp
- Garlic / Green beans - (If prepping right before cooking, get oven heating / green beans roasting before continuing with prep.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Noodles - Boil noodles according to package directions. If prepping ahead, toss noodles with some oil to help prevent sticking. (Can be done up to 5 days ahead)
- Sage - Finely chop sage. (Can be done up to 3 days ahead)
- Prep sauce - Combine flour, paprika, and coriander in a small bowl. Combine stock and wine in another bowl.
- Heat oven to 425F / 218C.
- Toss green beans with cooking oil (portion for beans), vinegar, red pepper flakes, and some salt and pepper. Spread on a sheet pan and roast, shaking pan halfway through cooking, until beans are tender, 20 to 25 minutes.
- While green beans roast, heat a large saute pan with oil (portion for stroganoff) over medium-high heat. Add beef and saute, breaking it apart, until nearly cooked through, 6 to 8 minutes. Drain off any excess oil and return beef to heat. Season with some salt and pepper.
- Stir garlic and sage into beef and continue cooking for 1 minute more.
- Add flour, paprika, and coriander and stir into beef until no dry spots remain.
- Pour stock and wine over beef, scraping up any brown bits on the bottom of the pan. Bring to a simmer. Simmer until the sauce forms a thick gravy, 3 to 5 minutes.
- Remove from heat and stir in sour cream. Taste and add some more salt and pepper, if needed.
- If noodles were cooked ahead, reheat in the microwave.
- Remove green beans from oven and squeeze lemon juice over top.
- Serve beef over noodles with green beans on the side. Enjoy!
This meal has 23 reviews
Not great, but still very good. Was surprised at how much we liked the roasted beans.
Eh - It was ok. This is not your grandmother's stroganoff. Glad for the "healthier" version of it, but was lacking some flavor. Don't think I would make again.
Added mushrooms and Worcestershire sauce.
Delicious and comforting! It’s tough to find a non-cheesy vegetarian comfort food, this is a big win! Recommend using white wine if you have it. I’ve made it with and without, it adds a tang that cuts the richness of the cream just enough.
I made the original version but with Beyond Beef, so it was vegetarian. For the stock, I used Orrington Farms beef-flavored vegan broth base. It turned out very rich, tasty, and perfect for comfort food!
Wish there were low-carb vegetarian options available! Good but heavy