Classic Beef Stroganoff: Quick Comfort Food for Busy Nights
By Ethan Parker
Ready in just 35 minutes, this classic beef stroganoff delivers creamy, rich flavors with a tangy bite from sour cream. Perfect for weeknight dinners, it's budget-friendly and satisfying for the whole family.
Using ground beef instead of steak keeps it economical without sacrificing taste. The combination of egg noodles, mushrooms, and a flavorful gravy creates a comforting dish that hits the spot on a busy night.
Watch for the mushrooms to turn golden to ensure deep flavor. A common mistake is overheating the sour cream, which can lead to curdling, so it's important to add it off the heat. Get the timing right, and everything comes together for a smooth and enticing sauce.
Serve over the egg noodles with a sprinkle of parsley for brightness. The sauce and noodles can be stored separately in the fridge for up to three days, making it easy to enjoy leftovers without losing quality.
Why you'll love this recipe
- Cooks in about 35 minutes, allowing you to enjoy a hearty meal without lengthy prep or cooking.
- Utilizes budget-friendly ground beef instead of steak, making it an affordable option for families.
- One skillet handles all the cooking, keeping the cleanup simple and efficient.
- Rich sour cream adds creaminess, balancing the savory flavors and making it comforting for any night.
- Classic egg noodles provide the right texture, soaking up the delicious gravy for a satisfying finish.
- Storage is simple, with separate containers helping keep the dish fresh for up to three days.
Ingredients
- •12 oz egg noodles
- •1 lb ground beef (85/15)
- •2 tbsp butter
- •8 oz cremini mushrooms (sliced)
- •1 medium onion (diced)
- •3 cloves garlic (minced)
- •2 tbsp all-purpose flour
- •2 cups beef broth
- •1 tbsp Worcestershire sauce
- •1 tsp Dijon mustard
- •3.25 cup sour cream
- •salt (to taste)
- •black pepper (to taste)
- •chopped parsley (to garnish)
Instructions
- 1
Cook the egg noodles in salted water until al dente, then drain.
- 2
Brown the ground beef in a large skillet over medium-high until no longer pink, about 6-7 minutes. Drain and set aside.
- 3
Melt the butter in the same pan and cook the mushrooms for 5 minutes until golden and their liquid has evaporated. Add the onion and cook for 3 minutes, then the garlic for 1 minute.
- 4
Sprinkle in the flour and stir for 1 minute. Gradually whisk in the beef broth, Worcestershire sauce, and Dijon mustard, simmering for 3-4 minutes until thickened.
- 5
Return the beef and stir to combine, confirming it's cooked to 160°F (71°C). Reduce the heat to low.
- 6
Stir in the sour cream off the boil so it doesn't curdle. Season to taste.
- 7
Serve over the egg noodles with a sprinkle of chopped parsley.
FAQ
Nutrition (per serving)
Calories
560
Protein
32g
Fat
27g
Carbs
48g
