Ingredients
Scale
- 1 lb ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 cup beef broth
- 1 cup sour cream
- 2 tbsp flour
- 2 tbsp Worcestershire sauce
- 1 tsp paprika
- Salt and pepper to taste
- 8 oz egg noodles
- Fresh parsley, chopped (for garnish)
Instructions
- In a large skillet, brown the ground beef over medium heat. Drain excess fat.
- Add chopped onion and garlic to the skillet, cooking until the onion is translucent.
- Stir in sliced mushrooms and cook until they are tender.
- Sprinkle flour over the beef mixture and stir well to combine.
- Pour in the beef broth, Worcestershire sauce, and paprika. Stir until the mixture is smooth.
- Bring to a simmer and let cook for about 5 minutes until it thickens slightly.
- Reduce the heat to low and stir in the sour cream, mixing until creamy. Season with salt and pepper.
- In a separate pot, cook egg noodles according to package instructions. Drain and set aside.
- Serve the stroganoff over the egg noodles and garnish with fresh parsley.
Notes
- For a healthier option, substitute ground turkey or chicken for the beef.
- You can add vegetables like peas or bell peppers for extra flavor and nutrition.
- Make it gluten-free by using gluten-free noodles and flour.
- Prep Time: 10
- Cook Time: 20
- Cuisine: American