Beef Stroganoff
A quick and comforting one-pan dinner featuring savory ground beef and tender egg noodles simmered together in a rich, creamy sauce.
Servings: 4 people
Ingredients
- 1 tsp olive oil
- 400 grams egg noodles or pasta of choice
- 1 lb lean ground beef
- 3 garlic cloves minced
- 1 shallot chopped fine
- 1½ cups white button mushrooms
- 2 tbsp worcestershire sauce
- 4½ cups beef stock salted
- 3/4 cup sour cream
- 3 tbsp heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp onion powder
- 1/2 tsp dried parsley
- 1/2 tsp smoked paprika
- parmesan optional to garnish
- fresh parsley optional to garnish
Instructions
- To a large pan, add the olive oil and set to medium/high heat.
- Add the ground beef and fry for 3-4 minutes, or until it begins to brown.
- Add the garlic, shallot, mushrooms and seasionings, and let cook for an additional 2-3 minutes, just until the mushrooms are softened and the garlic becomes fragrant.
- Add the pasta and beef stock and stir to combine.
- Cover, and let simmer for 8-10 minutes, or until the pasta has fully cooked and the liquid has been absorbed. Sammy's tip: stir occasionally so the pasta doesn't stick to the bottom of the pan.
- Once the pasta is almost cooked, remove the lid, add the sour cream, heavy cream, and mix to combine until. Let simmer uncovered for the last 2-3 minutes.Sammy's tip: If it appears to be too dry, add more beef stock and continue cooking. If there seems to be too much liquid, continue to simmer with the lid removed.
- Top with parmesan cheese and fresh parsely.
Nutrition
Calories: 731kcal | Carbohydrates: 82g | Protein: 47g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 192mg | Sodium: 1051mg | Potassium: 1423mg | Fiber: 4g | Sugar: 7g | Vitamin A: 627IU | Vitamin C: 4mg | Calcium: 137mg | Iron: 6mg
