Description
A comforting, quick one-pan dinner featuring tender ground beef, mushrooms, and egg noodles in a creamy Stroganoff sauce.
Ingredients
Scale
- 1 tablespoon olive oil
- 8 oz white button mushrooms, sliced
- 2 tablespoons butter
- ½ onion, diced
- 1 lb ground beef
- 2 teaspoons garlic powder
- 3 tablespoons all-purpose flour
- 1 teaspoon paprika
- ¼ cup dry sherry
- 4 cups low sodium beef broth
- 1½ teaspoons salt
- ½ teaspoon black pepper
- 4 cups dry egg noodles
- ½ cup sour cream
- 2 tablespoons fresh parsley, chopped
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
Instructions
- Heat olive oil and butter in a large skillet over medium heat.
- Add sliced mushrooms and diced onion, sauté until softened, about 5 minutes.
- Stir in ground beef, breaking it up with a spoon, and cook until browned, about 6 minutes.
- Sprinkle garlic powder, paprika, and flour over the meat, stirring to coat, and cook for 1 minute.
- Deglaze the pan with dry sherry, scraping up any browned bits.
- Add low sodium beef broth, bring to a simmer, and let cook for 10 minutes.
- Stir in salt and pepper, then add dry egg noodles, making sure they are submerged.
- Cook, stirring occasionally, until noodles are tender and the sauce thickens, about 8-10 minutes.
- Reduce heat to low and fold in sour cream until fully incorporated.
- Taste and adjust seasoning, then garnish with chopped fresh parsley before serving.
Notes
For extra richness, substitute half the broth with red wine, or use a gluten‑free flour blend if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: One Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg
Keywords: ground beef, stroganoff, comfort food, easy dinner