Beef and Mushroom Stroganoff
Ingredients
- 1½ poundsground beef
- 1 poundegg noodles
- 1 poundmushrooms
- 1yellow onion
- 4 clovesgarlic
- 2 cupsbeef broth
- 1 cupsour cream
- 2 tablespoonstomato paste
- 1 tablespoonWorcestershire sauce
- 2 tablespoonsolive oil
- ·kosher salt
- ·black pepper
- ·fresh parsley
Prep
- 01
Slice 1 pound mushrooms into 1/4-inch pieces.
- 02
Dice 1 yellow onion into small pieces.
- 03
Mince 4 cloves garlic.
- 04
Chop 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, then drain and set aside.
- 02
While 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, for 5-7 minutes until browned and cooked through. Season with salt and pepper to taste. Transfer to a plate.
- 03
In the same skillet, sauté mushrooms and onion over medium-high heat for 4-5 minutes until softened and starting to brown. Add garlic and cook for 1 minute until fragrant.
- 04
Stir in tomato paste and cook for 1 minute. Pour in beef broth and Worcestershire sauce, scraping the bottom of the pan. Return beef to the skillet and simmer for 5 minutes.
- 05
Remove from heat and stir in sour cream until fully incorporated. Taste and adjust seasoning with salt and pepper.
- 06
Serve stroganoff over cooked noodles and garnish with fresh parsley.
Spice Tips
For deeper savory notes, add 1/2 teaspoon smoked paprika with the tomato paste. A dash of hot sauce stirred in at the end adds subtle heat. Fresh thyme (1 teaspoon dried or 1 tablespoon fresh) complements the mushrooms beautifully.
Sour cream curdles if boiled, so always stir it in off the heat. You can substitute Greek yogurt for a higher-protein version, but let it come to room temperature first. Leftovers keep refrigerated for up to 3 days.