Description
Creamy, comforting ground beef stroganoff made in just 30 minutes with tender egg noodles and a rich sour cream sauce.
Ingredients
Scale
- 12 oz wide egg noodles
- 1 lb ground beef (80/20)
- 1 medium yellow onion (diced)
- 8 oz 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 fresh parsley (chopped)
- Salt and black pepper to taste
Instructions
- Step 1: Cook egg noodles according to package directions until al dente. Drain and set aside.
- Step 2: In a large skillet over medium-high heat, brown the ground beef for 5-6 minutes, breaking it up with a spoon. Season with salt and pepper.
- Step 3: Add diced onion and sliced mushrooms to the beef. Cook for 4-5 minutes until onion is translucent and mushrooms are tender.
- Step 4: Stir in minced garlic and cook for 30 seconds until fragrant.
- Step 5: Sprinkle flour over the beef mixture and stir constantly for 1 minute to cook out the raw flour taste.
- Step 6: Gradually pour in beef broth while stirring, then add Worcestershire sauce and Dijon mustard. Simmer for 3-4 minutes until sauce thickens.
- Step 7: Remove skillet from heat and stir in sour cream until smooth and creamy.
- Step 8: Add cooked egg noodles to the skillet and toss gently to coat. Garnish with fresh parsley and serve immediately.
Notes
For best results, use room temperature sour cream to prevent curdling. Leftovers keep in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 485 kcal
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 95 mg
Keywords: ground beef stroganoff, 30-minute meal, creamy beef pasta, easy weeknight dinner