Super Simple Stroganoff
Creamy, comforting, and quick to make, this Super Simple Stroganoff is the perfect weeknight dinner that delivers big flavor with minimal effort. Tender egg noodles are coated in a rich, velvety sauce made with savory ground beef, sautéed mushrooms, and aromatic garlic and onions. A touch of Dijon mustard and paprika adds a subtle gourmet twist, while sour cream ensures a smooth, tangy finish. Ready in just 30 minutes, this hearty classic is both easy to prepare and endlessly satisfying. Serve it with a sprinkle of fresh parsley for a pop of color and enjoy a cozy, homemade meal that will have everyone coming back for seconds. Perfect for busy nights, this simple beef stroganoff recipe is a crowd-pleaser that combines convenience and comfort in every bite!
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Recipe Information
Ingredients
- 12 ounces egg noodles
- 1 pound ground beef (or beef strips)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 cup beef broth
- 1 cup sour cream
- 1 tablespoon Dijon mustard
- 2 tablespoons all-purpose flour
- 1 teaspoon paprika
- 1 tablespoon olive oil or butter
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons parsley, chopped (optional for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions, then drain and set aside.
In a large skillet, heat the olive oil or butter over medium heat. Add the diced onion and cook for 2-3 minutes until softened.
Add the garlic and cook for another 30 seconds until fragrant.
Add the ground beef (or beef strips) to the skillet, breaking it up with a spoon. Cook until browned, about 5-7 minutes. Drain any excess fat if necessary.
Add the sliced mushrooms to the skillet and cook for 3-5 minutes until softened.
Sprinkle the flour over the beef and mushroom mixture. Stir well to coat, cooking for 1 minute to remove the raw flour taste.
Pour in the beef broth and stir to combine, scraping up any browned bits from the bottom of the skillet.
Stir in the Dijon mustard and paprika. Let the sauce simmer for 3-5 minutes, allowing it to thicken.
Lower the heat to low and stir in the sour cream. Mix until well combined and creamy. Do not boil after adding the sour cream, as it may curdle.
Season the stroganoff with salt and black pepper to taste.
Add the drained egg noodles to the skillet and gently toss to coat them in the sauce.
Serve immediately, garnished with chopped parsley if desired.
Nutrition Facts
Calories |
1738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.3 g | 181% | |
| Saturated Fat | 67.2 g | 336% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 2932 mg | 127% | |
| Total Carbohydrate | 33.9 g | 12% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 24.4 g | ||
| Protein | 96.2 g | 192% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 410 mg | 32% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2289 mg | 49% | |
*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.
