Description
A quick and easy creamy beef stroganoff that combines ground beef, mushrooms, and egg noodles for a cozy dinner.
Ingredients
- 1 pound ground beef (80/20 lean-to-fat ratio)
- 8 ounces wide egg noodles
- 8 ounces fresh mushrooms, sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cups beef broth (preferably low sodium)
- 1 cup full-fat sour cream
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard (optional)
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions (7-9 minutes) until al dente. Drain and set aside.
- In a large skillet over medium-high heat, melt 1 tablespoon of butter. Add the ground beef, cooking until browned and no longer pink (about 6-8 minutes). Season with salt and pepper, and drain excess fat.
- Push the beef to one side of the pan. Add the remaining butter, onion, and mushrooms. Cook for 5-7 minutes until softened.
- Stir in the minced garlic and cook for about 30 seconds. Sprinkle flour over the mixture and stir for 1-2 minutes.
- Gradually add the beef broth while stirring to avoid lumps. Stir in Worcestershire sauce and Dijon mustard if using. Simmer for about 5 minutes, stirring occasionally.
- Reduce heat to low and stir in the cooked noodles and sour cream until well coated. Heat gently without boiling. Adjust seasoning with salt and pepper. Garnish with parsley and serve hot.
Notes
Can be made ahead of time; just save noodle mixing for later. Leftovers can be stored in an airtight container.