Ingredients

1 tablespoon unsalted butter

1 tablespoon olive oil

1 (8 oz) package sliced baby bella mushrooms

1 tablespoon minced garlic

1 pound ground beef (80/20 recommended)

½ yellow onion, diced

1 teaspoon parsley flakes

1 teaspoon paprika

½ teaspoon salt plus more to taste

½ teaspoon pepper

2 tablespoons all-purpose flour

1 cup beef broth

1 cup heavy cream

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard

½ cup sour cream

1 (12 oz) package extra wide egg noodles, cooked in salted water according to package directions

Instructions

Step 1: Place butter and olive oil in a large non-stick pan and melt the butter over medium heat.

Step 2: Add mushrooms and garlic to the pan, season with salt and pepper, and cook for 10 minutes, stirring occasionally, until mushrooms are tender and their water has evaporated. Remove from pan and set aside.

Step 3: In the same pan, add ground beef, diced onion, parsley flakes, paprika, salt, and pepper. Cook, breaking up the meat as you go, until beef is no longer pink.

Step 4: Sprinkle flour over the cooked beef mixture and cook for 1 minute to eliminate the raw flour taste.

Step 5: Slowly whisk in beef broth, heavy cream, Worcestershire sauce, and Dijon mustard. Bring to a simmer and cook for 5 minutes until the sauce begins to thicken.

Step 6: Remove pan from heat and gradually whisk in sour cream. Stir in the cooked mushrooms.

Step 7: Taste and adjust seasoning if necessary. Serve the stroganoff sauce over cooked egg noodles or your choice of carb and enjoy!

Tips & Variations

For extra flavor, try sautéing onions with the mushrooms before adding garlic.

Use Greek yogurt instead of sour cream for a lighter variation.

Stir the noodles directly into the sauce if you prefer a one-pot meal and easier serving.

Feel free to add a splash of white wine with the broth for a deeper flavor profile.

Storage

Store leftovers in an airtight container in the refrigerator for 3 to 4 days. The sauce (without noodles) can be frozen for 2 to 3 months. To reheat, thaw if frozen, then warm gently in a microwave or on the stove until heated through. If refrigerated, reheat on medium-low to avoid curdling the cream.

FAQs

Can I use a different type of mushroom?

Yes, you can substitute baby bella mushrooms with white button mushrooms or cremini mushrooms based on your preference or availability.

Is it necessary to use heavy cream and sour cream?

Heavy cream adds richness and creaminess, while sour cream adds a slight tanginess essential to traditional stroganoff flavor. You can substitute sour cream with Greek yogurt for a lighter option, but the texture and taste might differ slightly.