Description
A comforting and hearty dish made with ground beef, egg noodles, and a creamy mushroom sauce, perfect for busy weeknights and family gatherings.
Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 cup sour cream
- Salt and pepper to taste
- 8 ounces egg noodles
- Chopped parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions, typically about 8-10 minutes. Once cooked, drain and set aside.
- In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spoon. Once browned, drain any excess fat.
- To the skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.
- Stir in the sliced mushrooms and cook until they are tender, about another 5 minutes.
- Add the beef broth, Worcestershire sauce, and Dijon mustard to the skillet. Bring to a simmer.
- Reduce heat to low and stir in the sour cream. Heat gently, avoiding boiling.
- Season with salt and pepper to taste. Mix well to ensure even distribution.
- Serve the beef stroganoff over the cooked egg noodles and garnish with chopped parsley.
Notes
Ensure the sour cream is added at the end to prevent curdling. This dish is great for leftovers and can be frozen for longer storage.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg