Ingredients
Scale
- 1 lb lean ground beef
- 1 medium yellow onion, diced
- 8 oz cremini or button mushrooms, sliced
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 cup full-fat sour cream
- 8 oz wide egg noodles
- 2 tsp Dijon mustard
- Fresh parsley, for garnish
Instructions
- Heat a large skillet over medium heat. Add a drizzle of oil and sauté the diced onions and minced garlic until the onions are translucent.
- Increase heat slightly, add the ground beef, and cook until browned. Drain excess fat if necessary.
- Stir in sliced mushrooms and Dijon mustard; sauté until mushrooms soften.
- Pour in beef broth, scraping up any bits from the pan. Bring to a simmer.
- Reduce heat and slowly stir in sour cream until well combined. Let simmer gently.
- Cook egg noodles according to package directions until al dente; drain and mix into the stroganoff.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg