Creamy Beef Stroganoff
A cozy, one-pan classic with tender beef, mushrooms, and a rich creamy sauce tossed with egg noodles. Perfect for a quick weeknight dinner or a comforting weekend meal.
Servings: 1
Equipment
- Large skillet or sauté pan
- Wooden spoon or spatula
- Pasta pot
- Strainer
Ingredients
- 1 lb ground beef or thinly sliced sirloin
- 1 tbsp tallow or butter
- 1 small onion finely diced
- 2 cloves garlic minced
- 8 oz mushrooms sliced
- 1 tbsp all-purpose flour or cornstarch slurry for gluten-free
- 1 cup beef broth
- 1 cup sour cream or plain Greek yogurt
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard optional
- 1/2 tsp paprika
- Salt & pepper to taste
- 8 oz egg noodles or shell pasta
- Fresh parsley chopped (for garnish)
Instructions
- Cook egg noodles in salted water according to package directions. Drain and set aside.
- In a large skillet, heat tallow over medium heat. Add ground beef and cook until browned, breaking it apart with a spoon. Remove and set aside.
- In the same skillet, add butter (if needed), onions, and mushrooms. Cook until softened and golden brown. Add minced garlic and cook 30 seconds more.
- Sprinkle flour over the vegetables, stirring well to coat.
- Slowly pour in beef broth while stirring until the sauce begins to thicken.
- Add Worcestershire sauce, Dijon mustard, paprika, salt, and pepper. Lower the heat.
- Stir in sour cream until smooth and creamy — do not boil.
- Return the beef to the pan, then add the cooked noodles. Toss to coat evenly in sauce.
- Garnish with chopped parsley and serve warm.
Notes
Use chicken broth + soy sauce if you don’t have beef broth.
Add ½ cup peas or spinach for color.
For vegetarian: use plant-based meat + veggie broth + vegan sour cream.
Gluten-free: use cornstarch instead of flour + GF noodles.