Tax Time Stroganoff
Tackle your busiest season with the comforting simplicity of Tax Time Stroganoff, a hearty one-pan dinner that’s as quick as it is satisfying. This creamy, savory dish features tender egg noodles intertwined with ground beef, caramelized onions, and earthy mushrooms, all enveloped in a luscious sour cream and beef broth sauce with a subtle kick of Dijon mustard. Ready in just 35 minutes, it’s a time-saving solution for hectic evenings, offering homemade indulgence without the stress. Perfect for feeding a family of four, this budget-friendly classic is elevated with the optional garnish of fresh parsley for a touch of vibrant flavor. Keywords: easy beef stroganoff, quick one-pan dinner, creamy mushroom pasta, budget-friendly recipes, weeknight comfort food.
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Recipe Information
Ingredients
- 12 ounces egg noodles
- 1 pound ground beef
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup sour cream
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 0.5 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. Drain and set aside.
In a large skillet over medium-high heat, cook the ground beef until browned and fully cooked, breaking it into small crumbles as it cooks. Drain any excess fat and set the beef aside.
In the same skillet, melt the butter over medium heat. Add the onions and cook for 3-4 minutes until softened and translucent.
Add the garlic and sliced mushrooms to the skillet. Cook for another 5-6 minutes, stirring occasionally, until the mushrooms are tender and lightly browned.
Sprinkle the flour over the onion and mushroom mixture. Stir well to coat everything evenly and cook for 1-2 minutes to remove the raw taste of the flour.
Gradually stir in the beef broth, whisking constantly to prevent lumps. Bring the mixture to a simmer and let it cook for 3-4 minutes, allowing the sauce to thicken.
Reduce the heat to low and stir in the sour cream, Dijon mustard, salt, and black pepper. Mix until smooth and well combined.
Return the cooked ground beef to the skillet and stir it into the sauce. Let it cook for 2-3 minutes to heat through.
Add the cooked egg noodles to the skillet and toss gently until the noodles are fully coated in the sauce.
Serve immediately, garnished with chopped parsley if desired.
Nutrition Facts
Calories |
816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 1137 mg | 49% | |
| Total Carbohydrate | 71.5 g | 26% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 8.4 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 150 mg | 12% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 652 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.
