Weeknight Beef Stroganoff

Course: Entree

Cuisine: American

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 569kcal

Author: Kris Longwell

This recipe is not quite as simple as opening a can of soup and adding sour cream, but, it's still quick to prepare and the taste is truly sensational. Always a huge hit with kids and adults alike.

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Equipment

1 Large skillet
Pot for boiling pasta

Ingredients

1 teaspoon vegetable oil
1 lb ground beef 85% lean
Salt and pepper
8 oz egg noodles about 3 cups uncooked
2 tablespoon unsalted butter
1 medium onion chopped
8 ounces mushrooms sliced
1½ cup beef broth or stock
1 tablespoon Dijon mustard
1 cup sour cream
1 tablespoon dill fresh, chopped
1 teaspoon smoked paprika
Italian parsley fresh, chopped, for garnish

Instructions

Bring a pot of lightly salted water to a boil.
Meanwhile, heat the oil in a large skillet over medium heat. Add the ground beef, and cook until no longer pink, turning occasionally. Season with ¼ teaspoon of salt and pepper. Tilt the skillet to the side and use a spoon or a folded paper towel to remove most of the rendered grease. Dispose responsibly (not down the drain). Use a slotted spoon to remove the cooked beef from the skillet and place on a platter or plate.
1 teaspoon vegetable oil, 1 lb ground beef, Salt and pepper
Add the pasta and cook according to package instructions (usually about 8 to 10 minutes). Set aside.
8 oz egg noodles
Melt the butter in the same skillet over medium heat. Add the onions and mushrooms, and sauté until soft and the mushrooms are releasing their liquid and starting to brown, about 10 to 12 minutes. Sprinkle the mushrooms with a pinch of salt and pepper and stir.
2 tablespoon unsalted butter, 1 medium onion, 8 ounces mushrooms
Stir in the beef broth and simmer for about 5 minutes.
1½ cup beef broth
Stir in the browned beef, Dijon mustard, and sour cream. Simmer for another few minutes.
1 cup sour cream
Mix in the fresh dill, smoked paprika, 1 teaspoon salt, and ½ teaspoon black pepper. Simmer for another minute or so.
1 tablespoon dill, 1 teaspoon smoked paprika
Drain the egg noodles and stir into to beef sauce. Serve at once, with chopped parsley for garnish, if desired.
Italian parsley

Video

Notes

Though fresh dill is best, dried dill can be substituted. Go with 1 teaspoon (rather than 1 tablespoon for fresh).

The sauce may feel thin at first. When you stir in the cooked noodles, they absorb some of it, and the sauce thickens.

Keep leftovers in an air-tight container with a lid in the refrigerator for up to 5 to 7 days. Reheat on the stove with another ½ cup of broth and a dollop of sour cream. The noodles will absorb more of the sauce as it sits. But, leftovers are wonderful. They just need a little extra liquid.

Nutrition