Chili Stroganoff
Dive into the bold, comforting flavors of Chili Stroganoff, a creative fusion of classic beef stroganoff and hearty chili. This one-pan wonder brings together tender ground beef, aromatic onions, and garlic, all seasoned with a zesty blend of chili powder, cumin, and paprika for a kick of spice. A velvety tomato and sour cream-based sauce infuses the dish with creamy richness, while egg noodles soak up every bit of its savory goodness. Ready in under 45 minutes, this recipe is perfect for busy weeknights or cozy family dinners. Garnished with vibrant green onions, Chili Stroganoff is a satisfying and unique twist on two beloved comfort foods that'll keep everyone coming back for seconds.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 tablespoons chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 cup sour cream
- 12 ounces egg noodles
- 2 tablespoons butter
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 chopped, for garnish green onions
Instructions
Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions. Drain, toss with 2 tablespoons of butter, and set aside.
In a large skillet or sauté pan, heat a drizzle of oil over medium-high heat. Add the ground beef and cook until browned and no longer pink, breaking it up with a wooden spoon. Drain excess fat if necessary.
Add the diced onion to the skillet and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle the chili powder, paprika, cumin, dried oregano, salt, and black pepper over the beef and onions. Stir well to coat everything in the spices.
Add the tomato paste to the skillet and stir it into the mixture. Cook for 2-3 minutes to deepen the flavors.
Pour in the beef broth and bring to a simmer. Reduce the heat to low and let it cook for 10 minutes, allowing the flavors to meld and the sauce to slightly thicken.
Remove the skillet from the heat and stir in the sour cream. Mix well to create a creamy, rich sauce.
Combine the cooked egg noodles with the chili-stroganoff sauce, tossing until the noodles are fully coated.
Serve hot, garnished with chopped green onions, and enjoy!
Nutrition Facts
Calories |
2342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.6 g | 203% | |
| Saturated Fat | 77.6 g | 388% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 580 mg | 194% | |
| Sodium | 5067 mg | 220% | |
| Total Carbohydrate | 136.9 g | 50% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 26.1 g | ||
| Protein | 109.4 g | 219% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 520 mg | 40% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 2152 mg | 46% | |
*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.
