Ingredients
Scale
- 1 lb ground beef
- 1 tbsp olive oil
- 2 tbsp butter
- 8 oz mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 cup beef broth
- 1 cup sour cream
- 1 tsp Worcestershire sauce
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- 12 oz egg noodles, cooked al dente
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add ground beef and cook until browned (5–6 mins). Drain excess fat.
- Add remaining butter, mushrooms, and onion. Sauté until softened (5 mins).
- Stir in garlic, flour, and spices—cook 1 minute until fragrant.
- Pour in beef broth, whisking to dissolve flour. Simmer 3–4 mins until slightly thickened.
- Remove from heat. Stir in sour cream and Worcestershire sauce until smooth.
- Toss pasta with remaining tablespoon butter. Serve stroganoff over noodles, garnished with parsley.
Notes
- For a richer flavor, use a mix of ground beef and diced beef tips.
- For gluten-free, substitute GF flour and GF egg noodles.
- Sour cream can be swapped with Greek yogurt for a lighter option.
- Add a splash of lemon juice at the end to brighten the flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Russian
- Diet: High Protein
Nutrition
- Serving Size: 1 cup stroganoff with 3/4 cup noodles
- Calories: 628 Kcal
- Sugar: 5g
- Sodium: 920mg
- Fat: 42g
- Saturated Fat: 23g
- Unsaturated Fat: 17g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 125mg
