Quick Burger Stroganoff
Savor the comforting flavors of homemade "Quick Burger Stroganoff," an easy weeknight dinner that transforms simple ingredients into a creamy, hearty dish bursting with flavor. This recipe features tender ground beef, sautéed mushrooms, and a velvety sour cream sauce, all seasoned with paprika and garlic for a rich, savory finish. Served over buttery egg noodles and ready in just 30 minutes, it's the ultimate one-pan meal for busy families. Garnish with a sprinkle of fresh parsley for an elegant touch, and enjoy a dish that’s as satisfying as it is stress-free. Perfect for fans of classic comfort food looking for a quick and delicious twist on traditional beef stroganoff!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces white mushrooms, sliced
- 2 cups beef broth
- 2 tablespoons all-purpose flour
- 1 cup sour cream
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 12 ounces egg noodles
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Cook the egg noodles according to the package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon. Drain any excess fat and set the beef aside on a plate.
In the same skillet, add the chopped onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds, stirring frequently to prevent burning.
Add the sliced mushrooms to the skillet and cook for 4-5 minutes until they release their moisture and begin to brown.
Sprinkle the flour over the mushroom mixture and stir to coat evenly. Cook for 1 minute to remove the raw flour taste.
Slowly pour in the beef broth, stirring constantly to avoid lumps. Bring the mixture to a simmer and allow it to thicken slightly, about 2-3 minutes.
Return the cooked ground beef to the skillet and stir to combine. Season with paprika, salt, and black pepper.
Reduce the heat to low and stir in the sour cream until the sauce is smooth and creamy. Simmer for 2-3 minutes, but do not let it boil.
Taste and adjust seasonings as needed. Remove the skillet from the heat.
Serve the stroganoff sauce over the cooked egg noodles. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
2261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.7 g | 192% | |
| Saturated Fat | 66.9 g | 334% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 535 mg | 178% | |
| Sodium | 3463 mg | 151% | |
| Total Carbohydrate | 134.8 g | 49% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 26.4 g | ||
| Protein | 115.8 g | 232% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 488 mg | 38% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 2533 mg | 54% | |
*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.
