Ingredients
- 1 lb ground beef
- 8 oz mushrooms, sliced
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 cup sour cream
- 8 oz egg noodles
- 1 tbsp butter
- 1 tbsp olive oil
- 1 tsp paprika
- Salt and pepper, to taste
Instructions
- Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium heat. Once the butter has melted, add the onions and sauté until they become translucent—about 3–4 minutes.
- Toss in the minced garlic and cook for an additional minute, stirring constantly to avoid burning.
- Add the seasoned ground beef to the skillet, breaking it apart with a wooden spoon. Cook until browned, around 5–7 minutes. Drain any excess fat if necessary.
- Sprinkle in the paprika and stir to combine, followed by the sliced mushrooms. Cook until they are tender, about 4–5 minutes.
- Slowly pour in the beef broth, stirring to combine everything. Bring the mixture to a gentle simmer.
- Reduce the heat to low and add the sour cream into the skillet. Mix thoroughly until the sauce becomes creamy.
- Meanwhile, boil water in a separate pot and cook the egg noodles according to the package instructions. Drain and set aside.
- Serve the stroganoff generously over egg noodles, garnished with fresh parsley or chives if desired.
Notes
For a thicker sauce, you can create a slurry by mixing equal parts of cornstarch and cold water, adding it to the simmering sauce until desired consistency is reached.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: None