Quickie Beef Stroganoff
Whip up a comforting and flavorful dinner in just 30 minutes with this Quickie Beef Stroganoff! This easy recipe combines savory ground beef, tender egg noodles, and a creamy, tangy sauce made with sour cream, Dijon mustard, and a touch of paprika for a smoky twist. Sautéed onions, garlic, and mushrooms add depth and richness, while a sprinkle of fresh parsley provides a bright finishing touch. Perfect for busy weeknights, this one-pan meal is both satisfying and simple to prepare. Serve it piping hot for a hearty dish that will have everyone reaching for seconds! Keywords: Quick Beef Stroganoff, creamy pasta recipe, weeknight dinner idea.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 8 ounces white mushrooms, sliced
- 1 cup beef broth
- 0.75 cup sour cream
- 1 teaspoon Dijon mustard
- 1 tablespoon all-purpose flour
- 12 ounces egg noodles
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions, then drain and set aside.
In a large skillet, heat the olive oil and butter over medium-high heat.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and cook for an additional 30 seconds until fragrant.
Stir in the ground beef, breaking it apart with a spoon. Season with salt, black pepper, and paprika. Cook until the beef has browned and is fully cooked, about 5-7 minutes. Drain any excess fat, if needed.
Add the sliced mushrooms to the skillet and cook for 3-4 minutes, stirring occasionally, until they’re softened and slightly browned.
Sprinkle the flour over the beef and mushroom mixture, stirring to combine. Cook for 1 minute.
Gradually pour in the beef broth, stirring continuously to avoid lumps. Bring the mixture to a simmer and let it cook for 3-4 minutes until slightly thickened.
Reduce the heat to low and stir in the sour cream and Dijon mustard until well combined. Cook for another 2-3 minutes, but do not let the sauce boil.
Taste the sauce and adjust seasoning as needed.
Add the cooked egg noodles to the skillet and toss to coat them evenly with the Stroganoff sauce.
Garnish with chopped parsley if desired, and serve immediately.
Nutrition Facts
Calories |
2118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.7 g | 179% | |
| Saturated Fat | 48.7 g | 244% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 449 mg | 150% | |
| Sodium | 3818 mg | 166% | |
| Total Carbohydrate | 111.9 g | 41% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 10.7 g | ||
| Protein | 105.1 g | 210% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 191 mg | 15% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 2422 mg | 52% | |
*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.
