30-Minute Ground Beef Stroganoff

To a large, high-sided skillet, add the mushrooms, butter, and saute over medium-high heat for about 5 minute, making sure to flip and toss the mushrooms as they're sauteing so that all sides are evenly browned. Remove the cooked mushrooms from the skillet and set aside on a plate.

Add the beef, onion, garlic, salt, pepper, and cook for about 7 minutes, or until the beef has browned and is done, and the onions are soft and translucent. Crumble the beef as it cooks and stir very frequently to ensure even cooking.

Evenly sprinkle the flour over the beef, stir to combine, and cook for about 90 seconds, long enough to ensure any raw flour has been cooked so there's no raw flour later. Tip - Flour is added here to help the subsequent sauce thicken up a bit since we're making this from scratch, not canned or condensed soups.

Add the tomato paste, Worcestershire, Dijon, beef bouillon, and stir to combine.

Add the mushrooms back in, and add the beef broth.

Simmer uncovered over medium-low heat until the sauce begins to thicken up a bit and so it has a gravy type of consistency.

Turn the heat off and add the tempered sour cream* (see Notes) into the beef mixture and stir to combine.

Taste the mixture and make any necessary seasoning adjustments, i.e. more salt, pepper, beef bouillon, etc. before optionally garnishing with parsley and serving over the boiled egg noodles, mashed potatoes, or rice.

Leftovers will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Tip - I highly recommend you store the beef stroganoff and the cooked noodles separately or they will have a tendency to absorb all the sauce, making them seem mushy and gummy, and the beef stroganoff to seem dry and not very saucy.