Description
Rich, creamy ground beef stroganoff that comes together in just 30 minutes. Tender beef, mushrooms, and egg noodles in a silky sour cream sauce.
Ingredients
Scale
- 1 pound ground beef (80/20 blend)
- 8 ounces wide egg noodles
- 1 medium yellow onion, diced
- 8 ounces baby bella mushrooms, sliced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 3/4 cup sour cream
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon butter
Instructions
- 1. Bring a large pot of salted water to boil. Cook egg noodles according to package directions until al dente, then drain and set aside.
- 2. Heat a large skillet over medium-high heat. Add ground beef and cook 5-6 minutes, breaking apart with a wooden spoon until browned. Remove to a plate.
- 3. Add diced onion to the same pan and cook 3-4 minutes until softened.
- 4. Add sliced mushrooms and cook 4-5 minutes until they release moisture and begin to brown.
- 5. Add minced garlic and cook 30 seconds until fragrant.
- 6. Sprinkle flour over vegetables and stir constantly for 1 minute.
- 7. Gradually pour in beef broth while stirring. Add Worcestershire sauce, Dijon mustard, salt, pepper, and paprika.
- 8. Return ground beef to pan and simmer 3-4 minutes until sauce thickens.
- 9. Remove from heat and stir in sour cream.
- 10. Add cooked noodles and fold everything together.
- 11. Garnish with fresh parsley and serve immediately.
Notes
Store leftovers in refrigerator for 3-4 days. Reheat gently with splash of broth if sauce becomes too thick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 890mg
- Fat: 26g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g