Description
This easy beef stroganoff is the kind of cozy, satisfying meal you’ll want to make on repeat! Tender ground beef is simmered in a rich, creamy mushroom sauce and tossed with egg noodles—it’s a simple, no-fuss dinner that delivers big comfort in every bite.
Ingredients
Scale
- 1 lb. ground beef (85/15 or 90/10 is ideal)
- 2 cloves garlic, minced
- 1 tsp. paprika
- 2 Tbsp. olive oil
- 2 Tbsp. unsalted butter
- 1 small onion, finely diced
- 8 oz. cremini or white mushrooms, sliced
- 3 Tbsp. all-purpose flour
- 1 1/2 cups beef broth
- 1 Tbsp. Worcestershire sauce
- 1 cup sour cream, do not use reduced-fat
- Kosher salt and pepper, to taste
- 12 oz. egg noodles, cooked al dente and drained
- Fresh parsley, chopped, for garnish
Instructions
- Heat a large skillet or sauté pan (12 inches or larger) over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon. Once the meat is crumbled, stir in garlic and paprika, and season with salt and pepper to taste. Continue cooking until the beef is browned and fully cooked. Transfer to a plate and set aside.
- In the same skillet, add olive oil and butter. Once melted, add the onions and mushrooms with a pinch of salt. Sauté until softened and golden, about 6-10 minutes, stirring occasionally.
- Stir in the flour and cook for about 1 minute, until fully absorbed.
- Pour in the broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until the sauce thickens slightly, about 2-3 minutes.
- Return the cooked beef to the skillet and stir to combine. Cook until the meat is just warmed through. Taste and adjust the seasoning with salt and pepper as needed.
- Turn off the heat and immediately stir in the sour cream. Stir gently until the sauce is smooth and creamy. Taste once more and adjust the salt and pepper, if needed. Spoon the stroganoff over cooked egg noodles and serve immediately garnished with chopped parsley. I also like to add fresh cracked black pepper right before serving.
Notes
- Make it gluten-free: Use cornstarch instead of all-purpose flour to thicken the sauce. Use GF egg noodles and also, make sure Worcestershire sauce is gluten-free.
- Leftovers: Once combined, leftover stroganoff and noodles will keep fresh in an airtight container in the fridge for up to 1 day. For longer storage, I recommend storing the cooked noodles and stroganoff separately. They will stay fresh in the refrigerator for up to 3-4 days. Reheat gently on the stove over medium-low heat with a splash of broth to keep the sauce creamy. This recipe does not freeze well.
- Suggested Portion: For a hearty meal, plan for 4 servings (2 ½ cups each). If serving as part of a multi-course meal or for lighter appetites, it comfortably serves 6 people at 1 ⅔ cups per portion.
Nutrition
- Serving Size: 2 1/2 cups
- Calories: 527
- Sugar: 3.2 g
- Sodium: 669 mg
- Fat: 26.5 g
- Carbohydrates: 36.1 g
- Protein: 36.9 g
- Cholesterol: 127.9 mg