Quick Stroganoff
Indulge in the comforting flavors of Quick Stroganoff, a hearty and time-saving take on the classic dish perfect for busy weeknights. This recipe combines tender ground beef, sautéed onions, and earthy cremini mushrooms in a rich, creamy sauce made with beef broth, Worcestershire sauce, and a luxurious swirl of sour cream. Ready in just 30 minutes, it’s served over perfectly cooked egg noodles for a satisfying one-pan meal that’s both kid-friendly and crowd-pleasing. With simple pantry staples and optional garnishes of fresh parsley, this dish is as easy as it is delicious. Perfect for easy dinners, quick stroganoff will become your new go-to recipe for comfort food in a flash!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium yellow onion, diced
- 8 ounces cremini mushrooms, sliced
- 2 teaspoons minced garlic
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 cup sour cream
- 12 ounces egg noodles
- 2 tablespoons fresh parsley, chopped (optional)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Bring a large pot of salted water to a boil and cook the egg noodles according to package instructions. Drain and set aside.
Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon. Remove the beef to a plate and drain any excess grease from the skillet.
In the same skillet, add the diced onion and sliced mushrooms. Sauté for 5-7 minutes, or until the vegetables are softened and the mushrooms release their liquid.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir well to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the beef broth while stirring constantly to ensure a smooth mixture. Add the Worcestershire sauce, salt, and black pepper.
Return the cooked ground beef to the skillet and bring the mixture to a simmer. Reduce the heat to low and let it cook for 5 minutes, allowing the flavors to meld and the sauce to thicken.
Stir in the sour cream until fully incorporated and the sauce is creamy. Do not let it boil to prevent curdling.
Add the cooked egg noodles to the skillet and toss until the noodles are fully coated in the sauce.
Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 906 mg | 39% | |
| Total Carbohydrate | 71.3 g | 26% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 8.3 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 154 mg | 12% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 680 mg | 14% | |
*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.
