• Beef Mushroom Stroganoff for Two plated and ready to serve, showing oz dry wide egg noodles, oz 90% lean ground beef, and tsp olive oil.
1 1

Beef Mushroom Stroganoff for Two

Beef Mushroom Stroganoff for Two

2 Servings
15 min Prep
20 min Cook
35 min Total
Dinner Beef Skillet Some Prep
Meal Launch Base Library

Ingredients

  • 4 oz dry wide egg noodles
  • 8 oz 90% lean ground beef
  • 1 tsp olive oil
  • 4 oz cremini mushrooms, sliced
  • 1/2 small yellow onion, diced
  • 1 clove garlic, minced
  • 1 tbsp all-purpose flour
  • 1 cup low-sodium beef broth
  • 1 tsp Worcestershire sauce
  • 1/2 tsp paprika
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/3 cup sour cream
  • 1 tbsp chopped fresh parsley

Instructions

  1. Cook the 4 oz egg noodles according to the package directions. Drain and set aside.
  2. Heat a large skillet over medium-high heat. Add the 8 oz ground beef and cook for 5–7 minutes, breaking it apart, until browned and 160°F. Transfer the beef to a plate.
  3. Add the 1 tsp olive oil, 4 oz mushrooms, and diced onion to the skillet. Cook for 5 minutes, until softened and lightly browned.
  4. Stir in the minced garlic and cook for 30 seconds. Sprinkle in the 1 tbsp flour and stir for 1 minute.
  5. Gradually stir in the 1 cup beef broth, 1 tsp Worcestershire sauce, 1/2 tsp paprika, 1/4 tsp salt, and 1/4 tsp pepper. Simmer for 3–4 minutes, until slightly thickened.
  6. Reduce the heat to low. Return the beef to the skillet and stir in the 1/3 cup sour cream until smooth. Do not boil.
  7. Fold in the cooked noodles and heat for 1–2 minutes. Top with the 1 tbsp parsley.
View full details