Chopped Beef Stroganoff
Indulge in the ultimate comfort food with this Chopped Beef Stroganoff, a hearty and flavorful twist on the classic Russian favorite. Tender chopped or ground beef is perfectly seared and simmered in a rich, creamy sauce made with sautéed onions, garlic, and earthy mushrooms, then thickened with beef broth, Worcestershire sauce, and a dollop of tangy sour cream. Served over buttery, al dente egg noodles and garnished with fresh parsley, this dish brings restaurant-quality flavor to your weeknight dinner table. Ready in just 45 minutes and perfect for feeding a family, this one-skillet wonder promises to become a beloved staple in your recipe collection. Perfect for fans of quick and easy comfort food, Chopped Beef Stroganoff is a meal worth savoring!
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Recipe Information
Ingredients
- 12 ounces Egg noodles
- 3 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 8 ounces Cremini or white mushrooms, sliced
- 1 pound Chopped beef or ground beef
- 2 tablespoons All-purpose flour
- 2 cups Beef broth
- 1 tablespoon Worcestershire sauce
- 1 cup Sour cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Cook the egg noodles according to the package instructions until al dente. Drain, rinse, and set aside.
Heat 2 tablespoons of butter and the olive oil in a large skillet over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Push the mushrooms and onions to one side of the skillet and add the chopped beef or ground beef to the other side. Cook the beef for 5-6 minutes, breaking it apart with a spoon, until browned and cooked through. Stir to combine the beef with the mushroom mixture.
Sprinkle the flour evenly over the beef and mushroom mixture. Stir well to coat everything, cooking for 1-2 minutes to remove the raw flour taste.
Gradually pour in the beef broth, stirring constantly to create a smooth sauce. Add the Worcestershire sauce, salt, and black pepper. Bring the mixture to a gentle simmer and let it cook for 5-7 minutes, stirring occasionally, until the sauce thickens.
Remove the skillet from heat and stir in the sour cream until fully incorporated. Taste and adjust seasoning if needed.
In a small saucepan, melt the remaining 1 tablespoon of butter and toss it with the cooked egg noodles to coat.
Serve the beef stroganoff over the buttery egg noodles, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.8 g | 64% | |
| Saturated Fat | 23.5 g | 117% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 1131 mg | 49% | |
| Total Carbohydrate | 71.4 g | 26% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 8.3 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 149 mg | 11% | |
| Iron | 6.4 mg | 35% | |
| Potassium | 778 mg | 17% | |
*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.
