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Easy Beef Stroganoff

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A quick and creamy beef stroganoff that brings rich, comforting flavors in just 30 minutes, perfect for busy nights.

Ingredients

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  • 12 oz egg noodles (or rice/mashed potatoes for serving)
  • 1 lb ground beef (lean)
  • 1–2 tbsp butter or olive oil
  • 1 medium onion, finely chopped
  • 8 oz mushrooms, sliced (cremini or white)
  • 2–3 garlic cloves, minced
  • 2 cups beef broth (low sodium if preferred)
  • 3/4 cup sour cream
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 tsp paprika (sweet or smoked)
  • 1–2 tbsp all-purpose flour or 1 tbsp cornstarch (for thickening)
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Bring a large pot of salted water to a boil. Cook egg noodles until al dente. Reserve 1/2 cup pasta water, then drain.
  2. Heat a large skillet over medium-high. Add the beef and a pinch of salt and pepper. Cook, breaking it up, until browned. Drain excess fat; set beef aside.
  3. In the same skillet, add butter or oil. Sauté onion for 2–3 minutes. Add mushrooms and cook until browned and their liquid cooks off, 5–6 minutes. Stir in garlic for 30 seconds.
  4. Season with paprika, then stir in Dijon and Worcestershire. Sprinkle flour over the pan and cook for 1 minute, stirring.
  5. Slowly add beef broth, stirring to smooth the sauce. Return the browned beef to the pan. Simmer for 5–7 minutes until slightly thick.
  6. Reduce heat to low (about 180–200°F / 80–93°C). Stir in sour cream until smooth and heated through, 2–3 minutes. Do not boil.
  7. Toss in the cooked noodles. Add a splash of reserved pasta water if the sauce seems too thick. Taste and adjust salt and pepper. Garnish with parsley and serve warm.

Notes

To prevent curdling, temper the sour cream before adding it to the sauce. Store leftovers in an airtight container in the fridge for 3–4 days.

Nutrition

Find it online: https://recipesunfolded.com/easy-beef-stroganoff/

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