Beef and Mushroom Stroganoff
Ingredients
- 1 poundground beef
- 12 ouncemushrooms
- 1yellow onion
- 3 clovesgarlic
- 1 cupbeef broth
- ½ cupsour cream
- 1 tablespoontomato paste
- 8 ounceegg noodles
- 2 tablespoonolive oil
- ·salt
- ·black pepper
- 1 teaspoonpaprika
- ·fresh parsley
Prep
- 01
Slice 12 ounces mushrooms into quarters.
- 02
Dice 1 yellow onion.
- 03
Mince 3 cloves garlic.
- 04
Chop a handful of fresh parsley for garnish.
Method
- 01
Bring a large pot of salted water to a boil. Add egg noodles and cook according to package directions until al dente. Drain, toss lightly with a drizzle of olive oil, and set aside.
- 02
While the water heats, warm 2 tablespoons olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned and no pink remains, about 5 minutes. Drain excess fat if needed. Transfer beef to a plate.
- 03
In the same skillet, add sliced mushrooms and cook over medium-high heat, stirring occasionally, until they release their liquid and begin to brown, about 6 minutes. Add diced onion and cook until softened, about 3 minutes.
- 04
Add minced garlic and cook for 1 minute until fragrant. Stir in tomato paste and paprika, cooking for 1 minute.
- 05
Return the cooked beef to the skillet. Pour in 1 cup beef broth and stir well. Simmer for 3 minutes, then reduce heat to low.
- 06
Stir in 1/2 cup sour cream until combined. Taste and adjust seasoning with salt and pepper. Do not let the sauce boil once sour cream is added.
- 07
Serve the stroganoff over the cooked noodles. Garnish with chopped fresh parsley and a sprinkle of paprika if desired.
Spice Tips
For extra depth, increase paprika to 1 1/2 teaspoons or add a pinch of smoked paprika. A splash of Worcestershire sauce (1/2 teaspoon) adds savory richness. If you prefer heat, a pinch of black pepper or cayenne can sharpen the finish.
Make ahead: Brown the beef and cook the mushrooms and onions earlier in the day, then refrigerate. Reheat gently and finish with the sour cream just before serving. Leftovers keep for up to 3 days.