Easy Ground Beef Stroganoff Recipe for Quick Dinners
Table of Contents
Easy Ground Beef Stroganoff Recipe for Quick Dinners
Introduction
Ever wondered how to whip up a delicious dinner in under 30 minutes on a busy weeknight? According to a 2023 survey by the American Time Use Survey, the average American parent spends over 45 minutes preparing family meals daily. But with this easy ground beef stroganoff recipe, you’ll cut that time in half while delivering a comforting, creamy dish that’s sure to please everyone at the table. Perfect for those rushed evenings, ground beef stroganoff combines lean protein, hearty veggies, and a rich sauce that’s ideal for pairing with egg noodles or rice. It’s not just quick—it’s packed with savory flavors that mimic a restaurant-quality meal right in your own kitchen.
In this guide, we’ll walk you through every step of making an authentic-yet-simple version of this classic Russian-inspired dish adapted for the American pantry. Ground beef stroganoff has been a staple since its origins in the 19th century, evolving from beef strips to this budget-friendly ground version that serves 4 people in no time. We’ll cover ingredients, timing, and even healthier tweaks to keep it nutritious. Whether you’re a beginner cook or a seasoned chef looking for shortcuts, this recipe is your go-to for satisfying weeknight dinners. Plus, it’s versatile enough for meal prepping or customizing based on what you have on hand. Get ready to transform basic pantry staples into a mouthwatering meal that’s as comforting as it is easy.
One key reason ground beef shines in stroganoff is its affordability and quick cooking time, making it a powerhouse for busy families. Studies from the USDA show that ground beef is one of the most purchased proteins in the US, often chosen for its versatility. Combined with creamy sauce and tender noodles, this dish averages around 400-500 calories per serving, balancing indulgence with moderation. As you follow along, remember to taste as you go—seasoning is personal! This isn’t just a recipe; it’s a gateway to effortless comfort food that feels homemade. Let’s dive into the details and get you cooking.
Ingredients List
This easy ground beef stroganoff calls for simple, accessible ingredients that bring together savory, earthy tones with a hint of tanginess from the sour cream. You’ll need 1 pound of ground beef—choose lean (85/15) for less grease while keeping that rich, beefy flavor intact. For substitutions, ground turkey or chicken works well if you’re cutting fat; just add a splash of Worcestershire sauce to mimic the depth. Next, 1 medium onion, diced, provides a sweet, pungent aroma that softens into caramel notes; use shallots for a milder profile or red onions for extra sharpness. Mushrooms—about 8 ounces sliced—lend a meaty, umami earthiness that’s essential; portobellos or cremini add gourmet flair, while omitting them altogether (though not advised) shrinks the volume.
Don’t forget 3 cloves of garlic, minced, for that aromatic kick that’s bold and slightly spicy; garlic powder (1 teaspoon) can sub if you’re fresh out, though minced yields better infusion. Flour, just 2 tablespoons all-purpose, thickens the sauce into creamy silkiness; swap cornstarch (1 tablespoon mixed with water) for a gluten-free twist, ensuring the texture remains velvety smooth. Beef broth (1 cup) delivers a savory, herbaceous base—low-sodium keeps it healthy, with vegetable or chicken broth as flavorful stand-ins. Sour cream (1/2 cup) brings tangy creaminess; Greek yogurt can replace it for tangier, protein-rich appeal, or coconut cream for dairy-free versions without losing that signature zip.
Rounding it out are 2 tablespoons of butter for sautéing, infusing buttery richness; olive oil substitutes seamlessly for a lighter cook. Season with 1 teaspoon salt, 1/2 teaspoon black pepper for warmth and subtle heat, and optional parsley (fresh, chopped) for fresh, herby brightness. Paprika adds a smoky verve in many variations—use 1/2 teaspoon if you like. Finally, 8 ounces of egg noodles ensure slurpable satisfaction; rice or spaghetti can take their place for carb swaps. Sensory-wise, expect the kitchen to fill with the sizzle of browning beef, the earthy scent of mushrooms reducing, and a final creamy aroma that calls everyone to the table. Prep these ingredients ahead for true “easy” assembly.
Timing
When it comes to quick dinners, timing is everything, and this easy ground beef stroganoff recipe shines with efficiency. You’ll spend about 10 minutes on prep time, slicing veggies and measuring ingredients, and around 20 minutes on cook time, including boiling noodles. That adds up to a total of just 30 minutes from start to finish—ideal for hectic weeknights. In comparison, traditional beef stroganoff recipes often require 45-60 minutes due to thicker cuts of meat that need longer simmering. By using ground beef, we’ve streamlined the process without sacrificing flavor. This version is faster than average, as it leverages one-pan cooking and pre-minced seasonings.
Compared to popular online recipes like those from Allrecipes or Betty Crocker, which average 40-50 minutes total, ours trims time by avoiding lengthy marinade or reduction steps. For meal preppers, batch it in 45 minutes: double the portions and store extras. Resting time isn’t needed, so serve immediately for peak creaminess. If you’re multitasking, prep while the beef browns. Overall, this recipe beats the national average for dinner prep (30+ minutes per Statista reports) by design, ensuring you get comforting food fast.
Step-by-Step Instructions
Brown the Ground Beef
Start by heating 2 tablespoons of butter or oil in a large skillet over medium-high heat. Add 1 pound of ground beef, breaking it up with a spoon as it cooks. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Cook for 5-7 minutes until browned and no longer pink, stirring occasionally to ensure even doneness. Drain excess fat if needed, but keep some for flavor—aim for that sizzle to build depth. This step infuses the base with savory, meaty aroma that sets the tone for your stroganoff. Pro tip: If using extra-lean beef, add a drizzle of oil back in to prevent sticking.
Sauté the Vegetables
Once the beef is browned, toss in 1 diced onion and 8 ounces of sliced mushrooms. Sauté for 4-5 minutes until the onion softens and the mushrooms release their juices, turning tender and fragrant. Add 3 cloves of minced garlic in the last minute for that earthy punch—don’t burn it, or it’ll taste bitter. This creates a flavorful foundation, with the veggies caramelizing slightly for natural sweetness. Stir frequently to coat everything in those beef drippings, enhancing the overall richness.
Make the Sauce
Sprinkle 2 tablespoons of flour over the beef and veggie mixture, stirring to coat evenly. Cook for 1 minute to eliminate the raw flour taste. Gradually pour in 1 cup of beef broth, whisking constantly to avoid lumps. Bring to a simmer, then reduce heat and let it bubble gently for 3-4 minutes until thickened. Stir in 1/2 cup sour cream (off the heat to prevent curdling), mixing until smooth and creamy. Adjust seasoning with extra salt or a pinch of paprika for smokiness. The sauce should be velvety, with a tangy balance that harmonizes perfectly.
Cook the Noodles
Meanwhile, in a separate pot, boil 8 ounces of egg noodles in salted water according to package instructions—usually 8-10 minutes until al dente. Drain and set aside (or keep warm). This parallel step saves time, ensuring your noodles don’t get mushy while the sauce finishes. For extra flair, toss them in a pat of butter post-drainage for subtle richness. If opting for rice, cook it separately in broth for infused flavor.
Combine and Serve
Toss the cooked noodles with half the sauce in a large bowl, or mix everything directly in the skillet for one-pan ease. Garnish with chopped parsley for brightness. Serve hot, portioning into bowls for personalized toppings like extra sour cream or cheeses. This final step brings it all together into a hearty, satisfying meal that feels indulgent yet approachable. Dive in immediately for maximum creaminess before it cools.
Nutritional Information
Understanding the nutritional profile helps you make informed choices, and this easy ground beef stroganoff is reasonably balanced. Per serving (based on 4 servings), it clocks in at approximately 450 calories, with 20g protein, 35g carbs, 25g fat (including 10g saturated), and 3g fiber. Sodium is around 800mg, so opt for low-sodium broth if watching that. It’s not ultra-low-calorie, but the lean beef and veggies provide vitamins A, C, and iron for satiety and energy.
Here’s a quick breakdown table for clarity:
- Calories: 450 per serving
- Protein: 20g
- Carbohydrates: 35g
- Fat: 25g (10g saturated)
- Fiber: 3g
- Sodium: 800mg
- Other Notes: 15% DV iron, 10% DV calcium; varies by exact ingredients.
Compared to creamy pasta dishes, it’s moderate in macros, with beef offering heart-healthy benefits like zinc and B vitamins when chosen lean. Portion control keeps it under 500 calories, perfect for weight management.
Healthier Alternatives
Want to lighten up this easy ground beef stroganoff without losing flavor? Swap traditional ground beef for ground turkey or plant-based crumbles—the turkey keeps 80% of the savory taste with less saturated fat, while crumbles (like Beyond Meat) offer full vegan appeal. For the sauce, use Greek yogurt instead of sour cream for added protein and probiotic benefits, or coconut yogurt for dairy-free options that maintain tanginess. Mushrooms are already nutrient-dense (high in vitamin D), but add extra spinach or broccoli during sautéing for fiber and greens.
Reduce carbs by substituting cauliflower rice or zucchini noodles for egg noodles—they mimic the texture while slashing calories. Use whole-wheat flour instead of all-purpose for the roux to boost fiber. Opt for low-sodium broth and skip butter by using heart-healthy oils like avocado oil, cutting total fat by 20%. These swaps preserve the creamy, comforting essence, making it suitable for keto or paleo diets with minimal adjustments. For example, eliminate flour and use xanthan gum for thickening in low-carb versions.
Serving Suggestions
This easy ground beef stroganoff pairs beautifully with sides to elevate your meal. Serve it over mashed potatoes for a hearty, comforting combo, or alongside steamed veggies like asparagus or green beans for balance. Add a fresh salad with vinaigrette to cut the richness. For wine lovers, a Pinot Noir complements the creamy notes, while non-alcoholic options like sparkling water with lemon work for family-friendly nights.
Top with extra parsley, grated Parmesan, or diced pickles for crunch and tang. It’s great as leftovers over baked potatoes or in wraps. In summer, serve chilled as a cold pasta salad variant. For kids, ladle it over plain rice with hide-the-veggies tricks using mozzarella shreds. Portion into single-serve containers for weeknight ease, or make it festive with garlic bread on special occasions.
Common Mistakes
Avoid these pitfalls for the best easy ground beef stroganoff results. First, don’t overcook the beef—aim for just browned, not dry, to keep moisture. Over-stirring the sauce leads to lumps; whisk steadily but gently. Burning garlic ruins the flavor, so add it late. Not draining grease from beef can make it greasy, so blot or skim if needed. Using cold sour cream causes curdling—temper it with warm broth before adding.
Undercooking noodles results in tough bites, so test for al dente. Skimping on seasoning means blandness; taste and adjust midway. If the sauce is too thick, thin with milk; too thin, simmer longer. Finally, reheating incorrectly (high heat) breaks the creaminess—low and slow is key. Steer clear of these by following steps precisely!
Storing Tips
Store leftovers in an airtight container in the fridge for up to 3-4 days, keeping sauce and noodles separate to prevent sogginess. For longer, freeze in portions for 2-3 months—thaw overnight. Reheat gently on the stovetop with a splash of milk to restore creaminess, or microwave in 1-minute increments, stirring often. Pre-portioned stroganoff reheats evenly, making it ideal for quick lunches.
Avoid evaporation by covering tightly; add broth if it’s dry. Label containers with dates for freshness. This easy stroganoff actually tastes better day two once flavors meld!
FAQs
***Can I make this stroganoff gluten-free?***
Absolutely! Swap all-purpose flour with a gluten-free blend or cornstarch, and ensure your broth and noodles are certified GF. The flavor remains rich and unchanged.
***Is ground beef stroganoff kid-friendly?***
Yes, most kids love the creamy texture and simple flavors. Tone down spices if sensitive, and serve with familiar sides like breadsticks.
***What can I substitute for sour cream?***
Greek yogurt, giornali, or a cashew cream blend works well, preserving tang without dairy.
***How long does it take if I prep ahead?***
Chop veggies the night before to shave off 5 minutes, bringing total time to 25 minutes.
***Can I cook this in a slow cooker?***
Yes, brown the beef first, then add everything except sour cream and noodles; cook on low for 4 hours, stirring in sour cream at the end, and boil noodles separately.
Conclusion
There you have it—an easy ground beef stroganoff recipe that’s ready in under 30 minutes, packed with savory satisfaction, and customizable for your needs. Whether you’re lightening it up, serving it family-style, or storing leftovers, this dish proves comfort food can be both quick and healthy. With its rich history and modern twists, it’s a staple worth mastering. Ready to impress with your culinary skills? Head to your kitchen and give it a try—your taste buds will thank you. For more inspiration, explore our other quick dinner ideas on LeosFoods.com.
Bookmark this page and share with friends who need fast, tasty meals. What’s your go-to twist on stroganoff? Comment below!
Beef Stroganoff with Egg Noodles
Rich, creamy, and comforting, this classic Beef Stroganoff combines tender beef, earthy mushrooms, and a luxurious sauce served over hearty egg noodles. A perfect meal for any occasion!
Ingredients
- For the Beef Stroganoff:1lb. wide egg noodles1–1.5lbs. beef (ribeye, sirloin, or ground beef)Kosher salt and black pepper, to taste2 tbspolive oil2 tbspbutter1medium yellow onion, chopped8 ozcremini or baby bella mushrooms, sliced2cloves garlic, minced½ tspdried thyme2 tbspall-purpose flour2 cupsbeef broth or stock (reduced sodium recommended)1 tbspWorcestershire sauce1 tspDijon mustard½ cupsour cream (tempered)Optional Additions:2 tbspcognac or dry white wine1 tsppaprika (for garnish and flavor)1 tbsptomato paste¼ cupheavy cream (for extra richness)For the Egg Noodles:Water for boilingSalt for the water2 tbspbutter (optional, for tossing noodles)
- Optional Additions:2 tbspcognac or dry white wine1 tsppaprika (for garnish and flavor)1 tbsptomato paste¼ cupheavy cream (for extra richness)For the Egg Noodles:Water for boilingSalt for the water2 tbspbutter (optional, for tossing noodles)
- For the Egg Noodles:Water for boilingSalt for the water2 tbspbutter (optional, for tossing noodles)
Instructions
- 1️⃣Cook the egg noodles:Bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions until al dente. Drain and toss with butter if desired. Set aside.2️⃣Sear the beef:Heat olive oil and butter in a large skillet over medium-high heat.Season the beef with salt and pepper. If using strips, sear for about 1 minute per side; for ground beef, cook until browned. Remove from the skillet and set aside.3️⃣Sauté the vegetables:In the same skillet, add more olive oil if needed. Add onions and mushrooms. Sauté for 5-8 minutes until the onions are translucent and the mushrooms are golden.Stir in the garlic and thyme, cooking for an additional 30 seconds until fragrant.4️⃣Make the sauce:Sprinkle the flour over the vegetables and stir to form a roux. Cook for 1-2 minutes to eliminate the raw flour taste.Gradually add the beef broth or stock, whisking to prevent lumps. Stir in Worcestershire sauce, Dijon mustard, and optional ingredients like cognac or wine.Simmer the sauce until slightly thickened, about 3-5 minutes.5️⃣Combine beef and sauce:Reduce the heat to low and return the beef to the skillet. Stir gently to coat the beef in the sauce.Add the sour cream, stirring slowly to combine. To prevent curdling, temper the sour cream by adding a small amount of the hot sauce to it first before mixing it into the skillet.6️⃣Simmer and adjust:Let the sauce simmer until it reaches your desired consistency. Season with additional salt, pepper, and paprika, if desired.7️⃣Serve:Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.
- Bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions until al dente. Drain and toss with butter if desired. Set aside.
- 2️⃣Sear the beef:Heat olive oil and butter in a large skillet over medium-high heat.Season the beef with salt and pepper. If using strips, sear for about 1 minute per side; for ground beef, cook until browned. Remove from the skillet and set aside.3️⃣Sauté the vegetables:In the same skillet, add more olive oil if needed. Add onions and mushrooms. Sauté for 5-8 minutes until the onions are translucent and the mushrooms are golden.Stir in the garlic and thyme, cooking for an additional 30 seconds until fragrant.4️⃣Make the sauce:Sprinkle the flour over the vegetables and stir to form a roux. Cook for 1-2 minutes to eliminate the raw flour taste.Gradually add the beef broth or stock, whisking to prevent lumps. Stir in Worcestershire sauce, Dijon mustard, and optional ingredients like cognac or wine.Simmer the sauce until slightly thickened, about 3-5 minutes.5️⃣Combine beef and sauce:Reduce the heat to low and return the beef to the skillet. Stir gently to coat the beef in the sauce.Add the sour cream, stirring slowly to combine. To prevent curdling, temper the sour cream by adding a small amount of the hot sauce to it first before mixing it into the skillet.6️⃣Simmer and adjust:Let the sauce simmer until it reaches your desired consistency. Season with additional salt, pepper, and paprika, if desired.7️⃣Serve:Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.
- Heat olive oil and butter in a large skillet over medium-high heat.Season the beef with salt and pepper. If using strips, sear for about 1 minute per side; for ground beef, cook until browned. Remove from the skillet and set aside.3️⃣Sauté the vegetables:In the same skillet, add more olive oil if needed. Add onions and mushrooms. Sauté for 5-8 minutes until the onions are translucent and the mushrooms are golden.Stir in the garlic and thyme, cooking for an additional 30 seconds until fragrant.4️⃣Make the sauce:Sprinkle the flour over the vegetables and stir to form a roux. Cook for 1-2 minutes to eliminate the raw flour taste.Gradually add the beef broth or stock, whisking to prevent lumps. Stir in Worcestershire sauce, Dijon mustard, and optional ingredients like cognac or wine.Simmer the sauce until slightly thickened, about 3-5 minutes.5️⃣Combine beef and sauce:Reduce the heat to low and return the beef to the skillet. Stir gently to coat the beef in the sauce.Add the sour cream, stirring slowly to combine. To prevent curdling, temper the sour cream by adding a small amount of the hot sauce to it first before mixing it into the skillet.6️⃣Simmer and adjust:Let the sauce simmer until it reaches your desired consistency. Season with additional salt, pepper, and paprika, if desired.7️⃣Serve:Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.
- Season the beef with salt and pepper. If using strips, sear for about 1 minute per side; for ground beef, cook until browned. Remove from the skillet and set aside.
- 3️⃣Sauté the vegetables:In the same skillet, add more olive oil if needed. Add onions and mushrooms. Sauté for 5-8 minutes until the onions are translucent and the mushrooms are golden.Stir in the garlic and thyme, cooking for an additional 30 seconds until fragrant.4️⃣Make the sauce:Sprinkle the flour over the vegetables and stir to form a roux. Cook for 1-2 minutes to eliminate the raw flour taste.Gradually add the beef broth or stock, whisking to prevent lumps. Stir in Worcestershire sauce, Dijon mustard, and optional ingredients like cognac or wine.Simmer the sauce until slightly thickened, about 3-5 minutes.5️⃣Combine beef and sauce:Reduce the heat to low and return the beef to the skillet. Stir gently to coat the beef in the sauce.Add the sour cream, stirring slowly to combine. To prevent curdling, temper the sour cream by adding a small amount of the hot sauce to it first before mixing it into the skillet.6️⃣Simmer and adjust:Let the sauce simmer until it reaches your desired consistency. Season with additional salt, pepper, and paprika, if desired.7️⃣Serve:Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.
- In the same skillet, add more olive oil if needed. Add onions and mushrooms. Sauté for 5-8 minutes until the onions are translucent and the mushrooms are golden.Stir in the garlic and thyme, cooking for an additional 30 seconds until fragrant.4️⃣Make the sauce:Sprinkle the flour over the vegetables and stir to form a roux. Cook for 1-2 minutes to eliminate the raw flour taste.Gradually add the beef broth or stock, whisking to prevent lumps. Stir in Worcestershire sauce, Dijon mustard, and optional ingredients like cognac or wine.Simmer the sauce until slightly thickened, about 3-5 minutes.5️⃣Combine beef and sauce:Reduce the heat to low and return the beef to the skillet. Stir gently to coat the beef in the sauce.Add the sour cream, stirring slowly to combine. To prevent curdling, temper the sour cream by adding a small amount of the hot sauce to it first before mixing it into the skillet.6️⃣Simmer and adjust:Let the sauce simmer until it reaches your desired consistency. Season with additional salt, pepper, and paprika, if desired.7️⃣Serve:Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.
- Stir in the garlic and thyme, cooking for an additional 30 seconds until fragrant.
- 4️⃣Make the sauce:Sprinkle the flour over the vegetables and stir to form a roux. Cook for 1-2 minutes to eliminate the raw flour taste.Gradually add the beef broth or stock, whisking to prevent lumps. Stir in Worcestershire sauce, Dijon mustard, and optional ingredients like cognac or wine.Simmer the sauce until slightly thickened, about 3-5 minutes.5️⃣Combine beef and sauce:Reduce the heat to low and return the beef to the skillet. Stir gently to coat the beef in the sauce.Add the sour cream, stirring slowly to combine. To prevent curdling, temper the sour cream by adding a small amount of the hot sauce to it first before mixing it into the skillet.6️⃣Simmer and adjust:Let the sauce simmer until it reaches your desired consistency. Season with additional salt, pepper, and paprika, if desired.7️⃣Serve:Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.
- Sprinkle the flour over the vegetables and stir to form a roux. Cook for 1-2 minutes to eliminate the raw flour taste.Gradually add the beef broth or stock, whisking to prevent lumps. Stir in Worcestershire sauce, Dijon mustard, and optional ingredients like cognac or wine.Simmer the sauce until slightly thickened, about 3-5 minutes.5️⃣Combine beef and sauce:Reduce the heat to low and return the beef to the skillet. Stir gently to coat the beef in the sauce.Add the sour cream, stirring slowly to combine. To prevent curdling, temper the sour cream by adding a small amount of the hot sauce to it first before mixing it into the skillet.6️⃣Simmer and adjust:Let the sauce simmer until it reaches your desired consistency. Season with additional salt, pepper, and paprika, if desired.7️⃣Serve:Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.
- Gradually add the beef broth or stock, whisking to prevent lumps. Stir in Worcestershire sauce, Dijon mustard, and optional ingredients like cognac or wine.
- Simmer the sauce until slightly thickened, about 3-5 minutes.5️⃣Combine beef and sauce:Reduce the heat to low and return the beef to the skillet. Stir gently to coat the beef in the sauce.Add the sour cream, stirring slowly to combine. To prevent curdling, temper the sour cream by adding a small amount of the hot sauce to it first before mixing it into the skillet.6️⃣Simmer and adjust:Let the sauce simmer until it reaches your desired consistency. Season with additional salt, pepper, and paprika, if desired.7️⃣Serve:Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.
- 5️⃣Combine beef and sauce:Reduce the heat to low and return the beef to the skillet. Stir gently to coat the beef in the sauce.Add the sour cream, stirring slowly to combine. To prevent curdling, temper the sour cream by adding a small amount of the hot sauce to it first before mixing it into the skillet.6️⃣Simmer and adjust:Let the sauce simmer until it reaches your desired consistency. Season with additional salt, pepper, and paprika, if desired.7️⃣Serve:Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.
- Reduce the heat to low and return the beef to the skillet. Stir gently to coat the beef in the sauce.
- Add the sour cream, stirring slowly to combine. To prevent curdling, temper the sour cream by adding a small amount of the hot sauce to it first before mixing it into the skillet.6️⃣Simmer and adjust:Let the sauce simmer until it reaches your desired consistency. Season with additional salt, pepper, and paprika, if desired.7️⃣Serve:Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.
- 6️⃣Simmer and adjust:Let the sauce simmer until it reaches your desired consistency. Season with additional salt, pepper, and paprika, if desired.7️⃣Serve:Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.
- Let the sauce simmer until it reaches your desired consistency. Season with additional salt, pepper, and paprika, if desired.
- 7️⃣Serve:Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.
- Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.
Notes
Use well-marbled beef for maximum flavor and tenderness.For a vegetarian option, substitute beef with extra mushrooms and use vegetable broth.Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to maintain the creamy texture.
For a vegetarian option, substitute beef with extra mushrooms and use vegetable broth.Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to maintain the creamy texture.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to maintain the creamy texture.
