Ingredients
Scale
- 1 lb lean ground beef
- 1 medium yellow onion, diced
- 8 oz cremini or button mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup full-fat sour cream
- 2 cups low-sodium beef broth
- 8 oz egg noodles
- 1/4 cup all-purpose flour
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
- In a large skillet over medium heat, brown the ground beef for 6-8 minutes. Drain excess fat.
- Add diced onions and sliced mushrooms; sauté until onions are translucent (about 5 minutes).
- Stir in minced garlic and smoked paprika; cook for an additional minute.
- Sprinkle flour over the mixture; stir well. Gradually pour in beef broth while stirring to avoid lumps. Simmer gently.
- Reduce heat to low; mix in sour cream until combined. Adjust seasoning with salt and pepper.
- Cook egg noodles according to package instructions until al dente, drain, then combine with the stroganoff sauce before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate (about 350g)
- Calories: 510
- Sugar: 4g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 95mg