Description
A quick and comforting beef stroganoff that brings warmth and joy to your family dinner table.
Ingredients
Scale
- 1 lb ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 cup beef broth
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 2 tablespoons Worcestershire sauce
- Salt and pepper to taste
- 12 oz egg noodles
- Parsley for garnish
Instructions
- In a large skillet, heat over medium heat. Add the ground beef and cook for about 5-7 minutes, breaking it apart with a spatula until browned. Drain any excess fat.
- Toss in the chopped onion and minced garlic. Cook for an additional 2-3 minutes until the onion turns translucent.
- Stir in the sliced mushrooms and let them sauté for about 4-5 minutes until they’re tender.
- Sprinkle 2 tablespoons of flour over the beef mixture and stir to combine.
- Gradually pour in 1 cup of beef broth and 2 tablespoons of Worcestershire sauce. Stir continuously for about 3-4 minutes until the sauce thickens.
- Reduce the heat to low and gently fold in the 1 cup of sour cream. Season with salt and pepper to taste.
- In a separate pot, bring water to a boil and cook the 12 oz of egg noodles according to package instructions. Drain and combine with the Stroganoff sauce in the skillet.
- Plate the dish hot, garnished with chopped parsley.
Notes
Allow sour cream to reach room temperature before incorporating it into the sauce for best texture. Leftovers can be stored in the fridge for up to 3 days or frozen for 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg