Ground Beef Stroganoff
with egg noodles / balsamic green beans

Name: Ground Beef Stroganoff
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 cloves Garlic, chopped; 8 oz Noodles, egg (sub any dried pasta); 4 leaves Sage, fresh, finely chopped; 3 Tbsp Flour, all-purpose; 1/2 tsp Paprika, smoked; 1/2 tsp Coriander, ground; 1 1/4 cups Stock, beef (sub any type stock); 1/2 cup White wine (sub any type stock); 1 Tbsp Oil, cooking; 1 lb Beef, ground; 1/4 cup Sour cream (sub plain or Greek yogurt); 1 lb Green beans, trimmed; 1 Tbsp Oil, cooking; 2 tsp Vinegar, balsamic; 1/4 tsp Red pepper flakes (opt); 1 tsp Lemon juice

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

Ground Beef Stroganoff:

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)

Balsamic Green Beans:

Green beans - 1 lb , trimmed
Oil, cooking - 1 Tbsp
Vinegar, balsamic - 2 tsp
Red pepper flakes (opt) - 1/4 tsp
Lemon juice - 1 tsp

Prep

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.

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Make

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!

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