Simple Stroganoff
Indulge in the rich and comforting flavors of this Simple Stroganoff, a quick and hearty dinner recipe perfect for busy weeknights. Featuring tender ground beef, earthy mushrooms, and a creamy, savory sauce infused with garlic, onions, and a touch of paprika, this dish is a crowd-pleasing classic that's ready in just 35 minutes. Tossed with perfectly al dente egg noodles and finished with a sprinkle of fresh parsley, this stroganoff recipe is a family favorite that combines accessible ingredients with irresistibly bold flavors. Whether you're looking for an easy comfort food recipe or a satisfying meal to share, this one-pot wonder delivers effortless deliciousness every time.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium, diced onion
- 2 minced garlic cloves
- 8 ounces, sliced mushrooms
- 1 pound ground beef
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 cup sour cream
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 12 ounces, cooked egg noodles
- 2 tablespoons, chopped (optional for garnish) fresh parsley
Instructions
Heat a large skillet over medium heat and add olive oil and butter. Once the butter has melted, sauté the diced onion and minced garlic until fragrant and translucent, about 3-4 minutes.
Add the sliced mushrooms to the skillet and cook until browned and tender, about 5 minutes.
Push the mushrooms to the side of the skillet and add the ground beef. Cook, breaking it into small pieces with a spatula, until browned and fully cooked, about 7-8 minutes. Drain any excess fat from the skillet.
Sprinkle the flour over the beef and mushroom mixture, stirring continuously to coat everything evenly. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the beef broth while stirring, ensuring there are no lumps. Add the Worcestershire sauce, paprika, salt, and black pepper. Bring the mixture to a simmer and cook for 5-7 minutes, allowing the sauce to thicken.
Reduce the heat to low and stir in the sour cream until fully incorporated. Adjust seasoning with additional salt and pepper, if needed. Simmer for an additional 2-3 minutes, but do not let the mixture boil to prevent the sour cream from curdling.
Serve the stroganoff over cooked egg noodles. Garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
2740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.4 g | 251% | |
| Saturated Fat | 83.2 g | 416% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 580 mg | 194% | |
| Sodium | 5321 mg | 231% | |
| Total Carbohydrate | 146.7 g | 53% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 31.4 g | ||
| Protein | 117.7 g | 235% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 518 mg | 40% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 3044 mg | 65% | |
*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.
