Ingredients
1 lb ground beef (80/20 recommended)
1 tbsp olive oil
1 medium yellow onion, finely diced
3 cloves garlic, minced
8 oz cremini mushrooms, sliced
2 tbsp butter
2 tbsp all-purpose flour
2 cups beef broth
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
1 tsp paprika
½ tsp salt
½ tsp black pepper
1 cup sour cream (full-fat)
12 oz egg noodles, cooked
2 tbsp fresh parsley, chopped
Instructions
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Cook egg noodles according to package instructions until al dente. Drain and set aside.
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Heat a large skillet over medium-high heat. Add ground beef and cook for 5–6 minutes, breaking it apart until browned and fully cooked.
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Drain excess fat if necessary, then add olive oil and diced onion. Cook for 3–4 minutes until soft and translucent.
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Add minced garlic and cook for 30 seconds until fragrant.
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Add sliced mushrooms and butter. Cook for about 5 minutes until mushrooms are tender and lightly browned.
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Sprinkle flour over the beef and vegetables. Stir continuously for 1 minute to coat everything evenly.
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Slowly pour in the beef broth while stirring to prevent lumps.
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Add Worcestershire sauce, Dijon mustard, paprika, salt, and black pepper. Simmer for 5–7 minutes until the sauce thickens.
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Reduce heat to low and gently stir in the sour cream until the sauce becomes smooth and creamy.
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Add cooked egg noodles to the skillet and toss until fully coated in the creamy stroganoff sauce.
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Garnish with fresh parsley and serve warm.
Notes
Use full-fat sour cream to prevent curdling and achieve a silky smooth sauce.
For deeper flavor, allow the ground beef to brown properly before stirring.
Cremini mushrooms provide richer taste than white mushrooms.
Add a splash of beef broth when reheating leftovers to restore the creamy texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop / One-Pan
- Cuisine: Russian-American