Description
A quick and budget-friendly take on classic stroganoff using ground beef, mushrooms, and a rich sour cream sauce served over tender egg noodles.
Ingredients
Scale
- 1 pound ground beef (80/20 blend)
- 12 ounces wide egg noodles
- 1 large yellow onion, diced
- 8 ounces baby bella mushrooms, sliced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 cup sour cream, room temperature
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- 1. Cook egg noodles according to package directions until al dente. Drain and set aside.
- 2. Heat olive oil in large skillet over medium-high heat. Brown ground beef with salt, pepper, and paprika for 5-6 minutes.
- 3. Push beef aside, add butter and diced onions. Cook 3-4 minutes until softened.
- 4. Add mushrooms and cook 4-5 minutes until browned.
- 5. Add garlic and thyme, cook 30 seconds. Sprinkle in flour and cook 1-2 minutes.
- 6. Slowly add beef broth, Worcestershire sauce, and Dijon mustard, stirring constantly.
- 7. Simmer 8-10 minutes until thickened.
- 8. Remove from heat, let cool 2-3 minutes, then stir in room temperature sour cream.
- 9. Add cooked noodles and toss to combine.
- 10. Garnish with fresh parsley and serve immediately.
Notes
Always add sour cream off heat to prevent curdling. Store leftovers up to 3 days and reheat gently with added liquid.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 6g
- Sodium: 680mg
- Fat: 22g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g