Speedy Stroganoff
Ready in just 30 minutes, this hearty and comforting Speedy Stroganoff delivers all the classic flavors you love in a fraction of the time. Tender egg noodles are tossed in a rich and creamy sauce made with ground beef, golden sautéed onions, garlic, and earthy mushrooms, enhanced by the tangy kick of sour cream and Dijon mustard. A hint of paprika adds warmth, while fresh parsley brightens every bite. Perfect for weeknight dinners, this one-pan wonder is easy to prepare and packed with savory satisfaction. Serve it up with a side of crusty bread or a crisp green salad for a complete, crowd-pleasing meal that's as quick as it is delicious.
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic cloves, minced
- 1 pound ground beef
- 8 ounces white mushrooms, sliced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup sour cream
- 1 teaspoon Dijon mustard
- 0.5 teaspoons paprika
- 2 tablespoons fresh parsley, chopped
- 12 ounces egg noodles
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Add egg noodles and cook according to package directions. Drain and set aside.
In a large skillet, heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat.
Add the chopped onion and sauté for 3-4 minutes, or until softened. Stir in the minced garlic and cook for another 1 minute.
Add the ground beef to the skillet. Season with salt and black pepper to taste. Cook for 5-6 minutes, breaking up the beef with a spoon, until browned.
Add the sliced mushrooms to the skillet and cook for 3-4 minutes, or until they begin to soften.
Sprinkle the flour over the beef and mushroom mixture. Stir well to coat evenly and cook for 1 minute to remove the raw flour taste.
Slowly pour in the beef broth while stirring to avoid lumps. Bring the mixture to a simmer and cook for 3-4 minutes, until the sauce begins to thicken.
Reduce the heat to low and stir in the sour cream, Dijon mustard, and paprika. Mix until smooth and heated through. Do not boil to avoid curdling the sour cream.
Taste the sauce and adjust seasoning with additional salt and black pepper, if needed.
Add the cooked egg noodles to the skillet and toss to coat them evenly in the sauce.
Garnish with fresh chopped parsley before serving. Serve hot and enjoy your speedy stroganoff!
Nutrition Facts
Calories |
2475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.6 g | 224% | |
| Saturated Fat | 80.9 g | 404% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 597 mg | 199% | |
| Sodium | 4762 mg | 207% | |
| Total Carbohydrate | 134.9 g | 49% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 26.2 g | ||
| Protein | 116.0 g | 232% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 496 mg | 38% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2527 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.
