5.0 from 6 votes
Weeknight Beef Stroganoff
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.
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4
Calories: 569 kcal
Course:
Main Course
Cuisine:
American
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.
- Add the pasta and cook according to package instructions (usually about 8 to 10 minutes). Set aside.
- 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.
- Stir in the beef broth and simmer for about 5 minutes.
- Stir in the browned beef, Dijon mustard, and sour cream. Simmer for another few minutes.
- Mix in the fresh dill, smoked paprika, 1 teaspoon salt, and ½ teaspoon black pepper. Simmer for another minute or so.
- Drain the egg noodles and stir into to beef sauce. Serve at once, with chopped parsley for garnish, if desired.
Cup of Yum
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 Information
Calories
569kcal
(28%)
Carbohydrates
48g
(16%)
Protein
32g
(64%)
Fat
27g
(42%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
2g
Cholesterol
177mg
(59%)
Sodium
446mg
(19%)
Potassium
799mg
(23%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
823IU
(16%)
Vitamin C
4mg
(4%)
Calcium
115mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 569
% Daily Value*
| Calories | 569kcal | 28% |
| Carbohydrates | 48g | 16% |
| Protein | 32g | 64% |
| Fat | 27g | 42% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 2g | 100% |
| Cholesterol | 177mg | 59% |
| Sodium | 446mg | 19% |
| Potassium | 799mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 823IU | 16% |
| Vitamin C | 4mg | 4% |
| Calcium | 115mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.