Mom Style Creamy Ground Beef Stroganoff

Steps

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1. 1
   Spread ground beef on a rimmed baking sheet about 1/4 inch thick, generously seasoning both sides with salt and pepper. Place on the second rack under a high broiler for 10–15 minutes, rotating halfway through. Cool for 5–10 minutes, then crumble the meat into fine pieces using your fingers.
   ▶ ≈0:31
2. 2
   Heat a heavy-bottomed pot or Dutch oven over medium-high heat. Add about 3 tablespoons of oil along with the sliced mushrooms and a pinch of salt. Sauté, stirring occasionally for 2–3 minutes until the mushrooms release their liquid, then cook another 2–3 minutes until the pan is dry and the mushrooms are well browned.
   ▶ ≈2:43
3. 3
   Stir in the diced onion, garlic, and another small pinch of salt, scraping up the browned mushroom bits from the bottom. Add the tomato paste and flour, stirring to combine and bloom out the tomato paste. Cook for 1–2 minutes until the paste turns rusty brown and the flour is fully incorporated.
   ▶ ≈3:08
4. 4
   Pour in the white wine, stirring and scraping the bottom of the pot to deglaze. Reduce for about 1 minute until most of the wine has evaporated.
   ▶ ≈3:48
5. 5
   Combine the water, powdered gelatin, and Better than Bouillon beef base in a bowl. Pour this mixture into the pot along with the Worcestershire sauce and bring to a simmer, stirring to combine.
   ▶ ≈4:13
6. 6
   Add all the crumbled beef along with any drippings from the baking sheet. Stir well and bring back to a gentle simmer, cooking for about 10 minutes to thicken the sauce and allow the beef to meld with the gravy.
   ▶ ≈6:09
7. 7
   Meanwhile, bring a large pot of salted water to a boil and add the egg noodles. Cook for about 10 minutes until just past al dente. Drain and shock with cold water to stop the cooking. Return the noodles to their pot, drizzle with 1–2 tablespoons of olive oil, and toss gently to coat.
   ▶ ≈6:29
8. 8
   Stir the heavy cream into the stroganoff sauce. Bring to a gentle simmer and cook for about 10 minutes, stirring every couple of minutes, until the sauce thickens to a rich, glossy consistency.
   ▶ ≈7:21
9. 9
   Remove from heat and stir in the sour cream, Dijon mustard, and black pepper until smooth and homogeneous. These ingredients add brightness and acidity to cut through the richness of the beef.
   ▶ ≈7:46
10. 10
    Add the cooked noodles to the stroganoff sauce and gently fold and toss until well combined, with the sauce clinging to the noodles. Serve on a plate and garnish generously with fresh dill and minced chives.
    ▶ ≈8:06