This creamy Ground Beef Stroganoff combines lean beef, mushrooms, and egg noodles in a 30-minute comforting meal.

Scale

1 tablespoon oil

1 pound lean ground beef

½ medium onion (diced)

1 tablespoon minced garlic

2 tablespoons all-purpose flour

1 ½ cups beef broth

1 (10.5 oz) can cream of mushroom soup

½ cup sour cream

1 tablespoon Worcestershire sauce

1 teaspoon black pepper

½ teaspoon salt

1 (12 oz) package egg noodles

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1. Heat oil in a large pot over high heat.

2. Add ground beef and onions, cook until beef is browned.

3. Reduce heat to medium, add garlic, cook 30 seconds.

4. Stir in flour, then beef broth, cream of mushroom soup, sour cream, Worcestershire sauce, salt, and pepper.

5. Simmer for 4–5 minutes until thickened.

6. Cook egg noodles separately.

7. Serve noodles topped with beef sauce and enjoy!

Add cream cheese for extra richness.

Store leftovers up to 4 days.

Use Greek yogurt instead of sour cream for a lighter version.