Ingredients
Scale
- 1 lb lean ground beef
- 1 medium onion, chopped
- 8 oz mushrooms, sliced (white or cremini)
- 2 cloves garlic, minced
- 2 cups low-sodium beef broth
- 1 cup full-fat sour cream
- 8 oz egg noodles
- 2 tbsp flour
- 2 tbsp olive oil or butter
- Salt & pepper to taste
Instructions
- Heat olive oil or butter in a large skillet over medium heat. Sauté onions and garlic until translucent (3-4 minutes).
- Increase heat and add ground beef; cook until browned. Drain excess fat if necessary.
- Stir in sliced mushrooms and cook until softened (about 5 minutes). Sprinkle flour over the mixture while stirring to form a roux.
- Gradually add beef broth, stirring continuously to prevent lumps. Simmer for 5-7 minutes until slightly thickened.
- Lower heat and mix in sour cream until well combined. Season with salt and pepper.
- Meanwhile, cook egg noodles according to package instructions until al dente, then drain.
- Serve the stroganoff hot over egg noodles or rice, garnished with fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 490
- Sugar: 3g
- Sodium: 690mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg