20 Minute Stroganoff
Transform your weeknight dinner routine with this quick and creamy 20-Minute Stroganoff recipe! Featuring perfectly seasoned ground beef, tender egg noodles, and a luscious sour cream sauce infused with sautéed mushrooms, onions, and a hint of Dijon mustard, this dish offers comforting flavors in record time. Ready in just 20 minutes, this easy stroganoff is perfect for busy families looking for a hearty, one-pan meal. The combination of simple pantry staples and fresh ingredients creates a rich, irresistible sauce that clings to every bite. Garnish with fresh parsley for an elegant touch and serve it piping hot for a satisfying dinner that’s sure to become a weeknight favorite. Keywords: quick stroganoff recipe, creamy beef stroganoff, 20-minute dinner recipes, one-pan meals, weeknight dinner ideas.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound ground beef
- 2 tablespoons butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup sour cream
- 1 teaspoon Dijon mustard
- 12 ounces egg noodles
- to taste salt
- to taste black pepper
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Start by bringing a large pot of salted water to a boil and cook the egg noodles according to the package instructions. Drain and set aside.
In a large skillet over medium-high heat, melt the butter. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks, about 5 minutes. Season with salt and black pepper to taste.
Transfer the cooked ground beef to a plate and drain any excess fat from the skillet, leaving about 1 tablespoon behind.
In the same skillet, add the diced onion and cook for 2-3 minutes until it becomes translucent. Add the minced garlic and sliced mushrooms, cooking for another 3-4 minutes or until the mushrooms are softened.
Sprinkle the flour over the vegetables and stir well to coat evenly. Cook for 1 minute to remove the raw flour taste.
Slowly pour in the beef broth while stirring to prevent lumps. Bring the mixture to a simmer and cook for 3-4 minutes until it thickens.
Stir in the sour cream and Dijon mustard. Mix well until the sauce is smooth and creamy.
Return the cooked ground beef to the skillet and combine with the sauce. Cook for 1-2 minutes to heat through.
Add the cooked egg noodles to the skillet and toss everything together until the noodles are well-coated in the sauce.
Taste and adjust seasoning with additional salt and black pepper if needed.
Serve hot, garnished with fresh parsley, if desired.
Nutrition Facts
Calories |
2335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.4 g | 204% | |
| Saturated Fat | 77.5 g | 388% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 601 mg | 200% | |
| Sodium | 4899 mg | 213% | |
| Total Carbohydrate | 131.2 g | 48% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 24.9 g | ||
| Protein | 115.3 g | 231% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 474 mg | 36% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2398 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
