Description

Indulge in a warm bowl of beef stroganoff made with ground beef, where tender meat mingles with a creamy mushroom sauce served over fluffy egg noodles. This dish is not only nostalgic but also perfect for busy weeknights and family gatherings. In just one pot, you can create a meal that bursts with flavor and comfort, making it an instant favorite for all ages.

Ingredients

Scale

1 pound lean ground beef
8 ounces fresh cremini or button mushrooms, sliced
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup full-fat sour cream
1 cup low-sodium beef broth
1 teaspoon Dijon mustard
8 ounces egg noodles
1 teaspoon paprika (smoked preferred)
Salt and pepper to taste

Instructions

Cook the egg noodles according to package instructions until al dente; drain and set aside.
In a large skillet over medium heat, melt butter and sauté chopped onions until translucent (about 3-5 minutes).
Increase heat slightly, add ground beef and mushrooms to the skillet. Cook until browned (about 5-7 minutes), breaking up meat as it cooks.
Stir in minced garlic and paprika; cook until fragrant (around 1 minute). Pour in beef broth, scraping up browned bits from the pan.
Lower heat, mix in sour cream and Dijon mustard until incorporated; let simmer on low heat for 5-10 minutes until slightly thickened.
Add cooked noodles into the skillet; toss gently to combine and coat noodles in sauce.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main
Method: Sautéing
Cuisine: American

Nutrition

Serving Size: 1 cup (250g)
Calories: 410
Sugar: 3g
Sodium: 600mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 24g
Cholesterol: 80mg

Keywords: For a lighter option, replace sour cream with Greek yogurt. Add fresh herbs like parsley for garnish and enhanced flavor. Store leftovers in an airtight container for up to three days; reheat gently on low.