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Ground Beef Stroganoff


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Rate this recipe 4.4/5 (99 Votes)


  • 1/2 pound lean ground beef
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon Essence, recipe follows
  • 1 tablespoon olive or vegetable oil
  • 1/4 cup chopped yellow onions
  • 1 cup sliced white button mushrooms
  • 1 teaspoon chopped garlic
  • 1/4 pound small elbow macaroni or wide egg noodles, cooked
  • 2 cups beef broth
  • 1/4 cup sour cream
  • Grated white Cheddar, optional
  • Chopped parsley, for garnish
  • Recipe: Emeril’s Essence
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • Combine all ingredients thoroughly.


Adapted from


Step 1

In a large skillet, heat the oil over medium heat. Add the seasoned beef and cook, stirring, until well browned and all pink has disappeared. Drain off any excess oil in the skillet.

Add the onions and cook, stirring, until soft, 3 to 4 minutes. Add the mushrooms and garlic and cook, stirring until the mushrooms have released their juices, about 2 minutes. Add the macaroni (or egg noodles), beef broth and sour cream. (If you’re like me and opt out of the mushrooms, now’s a good time to toss in some frozen peas.) Cook, stirring, until the mixture thickens slightly, 5 to 6 minutes. (I add a big handful of cheese to the skillet at this point and add additional cheese when it’s plated. You can’t have too much cheese!)

Remove the pan from the heat and spoon the mixture onto 2 large plates. Sprinkle each portion with the cheese, if desired, and chopped parsley and serve immediately.

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