Beef Stroganoff
- Author: Annie Chesson
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 minutes
- Yield: 9 cups 1x
- 1 pound ground beef (we used ground sirloin, 90%-10%)
- 1 onion, diced
- 8 oz box mushrooms, sliced (about 3 cups)
- 2 cloves garlic, minced
- 1/4 cup butter
- 1/4 cup flour
- 2 cups beef broth
- 1 teaspoon Worcestershire
- 1 cup sour cream
- 1 pound egg noodles
- Add your ground beef to a large skillet over medium high heat with a few swirls of olive oil
- Season with salt and pepper and brown, breaking up with a wooden spoon into small pieces and stirring often
- Meanwhile, cook your egg noodles according to package instructions, drain, and set aside
- When the beef is browned, remove it to a plate and add your onion, mushrooms, and garlic to the same pan with a little more olive oil. Season with salt and pepper
- Cook the veggies until softened. When softened, add your browned beef back in
- Melt 1/4 cup of butter in the pan with everything else. When melted, add 1/4 cup of flour and stir everything together. Let this cook for about 15-30 seconds
- Add your beef broth, Worcestershire sauce, and some salt and pepper and stir to combine. Let this simmer for several minutes until the sauce has thickened
- Remove the sauce from the heat and let it cool for a few minutes
- Stir in your sour cream and season to taste with salt and pepper
- Mix together with your cooked egg noodles or serve the noodles in a bowl with the sauce spooned over each serving
Nutrition
- Serving Size: 1 cup noodles + sauce
- Calories: 284
- Sugar: 1 g
- Sodium: 325 mg
- Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 83 mg