Classic Beef Stroganoff: Quick Comfort Food for Busy Nights
By Ethan Parker
Prep
10 min
Cook
25 min
Total
35 min
Servings
4
Level
Easy
This 35-minute classic beef stroganoff recipe uses sour cream for tanginess. It's a budget-friendly dish that most family members will like and a good choice for weekday dinners.
Ground beef is a cheaper substitute for steak with comparable taste. Egg noodles and beef gravy with mushrooms are tasty dishes appropriate for weeknight family meals.
Search for golden mushrooms to highlight the dish's flavor. A common cooking mistake involves overheating the sour cream, which can cause it to curdle. Avoid this error by adding sour cream to the dish after it has been removed from the heat. Planning and timing can help ensure that the final dish is visually appealing.
Serve with egg noodles and parsley for additional flavor. Leftovers can be stored in the refrigerator for up to three days. Leftovers will keep well and can be served as a meal later.
What makes this special
- Cooked in about 35 minutes. A good alternative to other meals with longer preparation time.
- Uses ground beef instead of steak, making it a low-cost dish for families.
- One pan is all you need for cooking. Less cleanup is required.
- Rich sour cream adds creaminess and flavor to savory dishes and is a good addition to evening meals.
- Classic egg noodles complement the other flavors in the dish and provide a way to eat the sauce at the end of the meal.
- Storage is simple. Store leftovers for up to three days in separate containers.
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 ¼ 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
Reviews
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