Ingredients
Scale
- 1 pound ground beef chuck
- 1 (8 ounce) package sliced fresh mushrooms
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 (14-ounce) can beef broth
- 1 (10.5-ounce) can condensed cream of mushroom soup
- 2 tablespoons Worcestershire sauce
- 1 teaspoon ground black pepper
- ½ teaspoon salt
- 1 (12 ounce) package egg noodles
- 1 cup sour cream
- 2 teaspoons finely grated raw horseradish (optional)
Instructions
- Gather the ingredients.
- Cook ground beef, mushrooms, onion, and garlic in a large nonstick skillet over medium-high heat until beef is browned and crumbly, 6 to 8 minutes.
- Add flour; cook and stir until combined, about 2 minutes.
- Stir in broth, condensed soup, Worcestershire sauce, pepper, and salt; bring to a boil.
- Reduce the heat and simmer, stirring occasionally, until flavors blend, about 15 minutes.
- While the sauce simmers, bring a large pot of lightly salted water to a boil.
- Add noodles to the boiling water, return to a boil, and cook, uncovered and stirring occasionally, until tender yet firm to the bite, about 6 minutes.
- Drain the noodles and keep them warm.
- Mix sour cream and optional horseradish together in a bowl.
- Stir the sour cream mixture into the beef mixture and cook until hot, about 5 minutes.
- Serve the stroganoff sauce over the warm noodles.
Notes
- For a thicker sauce, let it simmer longer.
- Use full-fat sour cream for the best flavor and texture.
- You can substitute the ground beef for ground turkey or a plant-based ground meat.
- Prep Time: 15 minutes
- Cook Time: 31 minutes
- Category: Main Dish
- Method: Sautéing, Simmering, Boiling
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 680
- Sugar: 6g
- Sodium: 1200mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 135mg