Beefy Mushroom Stroganoff (Print)
Flavorful ground beef with tender mushrooms in a zesty cream blend poured over egg noodles for an easy, warming dish.
# Ingredients:
→ Main Ingredients
01 -
16 ounces sliced cremini mushrooms
02 -
6 ounces egg noodles (use whole wheat if you'd like)
03 -
1 pound ground beef (choose lean, like 90% or more)
04 -
1 tablespoon olive oil (extra-virgin)
05 -
1 ½ teaspoons garlic powder
06 -
2 teaspoons smoked paprika
07 -
½ teaspoon ground pepper
08 -
½ teaspoon salt (kosher works best)
09 -
1 teaspoon thyme (dried)
10 -
½ teaspoon onion powder
→ Sauce
11 -
1 tablespoon Worcestershire sauce
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2 tablespoons flour (all-purpose)
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⅔ cup Greek yogurt or sour cream, full-fat and room temperature (about 5 ½ ounces)
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1 teaspoon Dijon mustard (optional step)
15 -
1 15-ounce can of beef broth (use some now, save some later)
→ Garnish
16 -
Fresh parsley or thyme, chopped (totally optional)
# Steps:
01 -
Grab a large skillet and warm up the olive oil on medium-high heat. Toss in the beef along with paprika, thyme, garlic powder, onion powder, salt, and pepper. Break it apart as it cooks until the meat's no longer pink. This'll take around 6 to 8 minutes. Get rid of extra grease, if needed.
02 -
Turn the heat down to medium and stir in the mushrooms. Cook for about 8 to 10 minutes, giving it a good stir now and then, until they're softened and browned.
03 -
While you're on mushrooms, put a pot of salted water on the stove. Cook your noodles until they’re just done (check the package for details). Drain them and keep aside.
04 -
Sprinkle flour over the mushrooms and browned beef. Give everything a stir to coat nicely. Pour in a third of the beef broth and use this moment to scrape up any bits stuck to the pan. Stir in Worcestershire sauce and mustard, if that's your thing.
05 -
Add the remaining beef broth, bring the mix to a gentle boil, and then turn it down to simmer. Let it bubble for around 10 minutes, stirring once in a while.
06 -
Turn off the heat and let things cool briefly—about a minute. Stir in the yogurt or sour cream until it's smooth and well blended. Tweak seasoning, if you need to.
07 -
Dish up the creamy beef and mushrooms over the noodles you cooked earlier. Add parsley or thyme on top if you’re feeling fancy. Want to save dishes? Mix the noodles straight into the sauce and then serve.
# Additional Notes:
01 -
Skip fat-free yogurt to prevent curdling; let the yogurt come to room temp and only add it off heat.