Beef Stroganoff
The sour cream goes in at the very end, after the skillet has stopped bubbling. That small pause keeps the mushroom-rich sauce smooth as it coats the noodles.
Recipe link
Prep time15 min
Cook time30 min
Total time45 min
- Course
- Main Course, Pastas
- Cuisine
- Granny's Recipes
- Difficulty
- Easy
- Est. calories / serving
- 440
Ingredients
Noodles
- 8 oz egg noodles — uncooked
Stroganoff Sauce
- 1 pound ground beef
- 1 yellow onion — diced
- 2 cans canned mushrooms — 3 oz each, drained, sliced
- 1 beef bouillon cube
- 1 ½ cups water — divided
- 2 tablespoons all-purpose flour
- 1 cup full-fat sour cream
- ½ teaspoon paprika — ground
- ¼ teaspoon garlic salt
- ¼ teaspoon black pepper — ground
- to taste Salt (optional) — to taste, only if needed
- 2 tablespoons parsley — finely chopped, divided
Garnish
- paprika (optional) — ground, optional
Instructions
- Cook Noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package directions until just tender. Drain well, return the noodles to the warm pot, and cover to keep warm.8 oz egg noodles
- Brown Beef: Heat a large, deep skillet over medium-high heat. Add the ground beef and onion. Cook for 7 to 9 minutes, breaking the beef into small crumbles, until no pink remains, the onion has softened, and the beef reaches 160°F. Drain off excess grease.1 lb ground beef, 1 yellow onion
- Build Sauce: Dissolve the beef bouillon cube in 1¼ cups hot water. Add the drained mushrooms, bouillon mixture, paprika, garlic salt, black pepper, and 1 tablespoon of the parsley to the skillet. Bring to a gentle simmer and cook uncovered for 5 minutes, stirring occasionally.6 oz mushrooms, 1 beef bouillon cube, 1¼ cups water, ½ tsp paprika, ¼ tsp garlic salt, ¼ tsp black pepper, 1 tbsp parsley
- Thicken Sauce: In a small bowl or measuring cup, whisk the flour with the remaining ¼ cup cool water until completely smooth. Slowly stir the slurry into the simmering sauce. Continue simmering for 3 to 5 minutes, stirring frequently, until the sauce has thickened slightly and coats the back of a spoon.2 tbsp all-purpose flour, ¼ cup water
- Finish with Sour Cream: Remove the skillet from the heat and let the sauce stand for 1 minute. Add the sour cream a few spoonfuls at a time, stirring gently after each addition, until the sauce is smooth and creamy. Taste and add salt only if needed. Do not boil the sauce after adding the sour cream.1 cup full-fat sour cream, salt to taste
- Serve: Spoon the stroganoff over the warm egg noodles. Garnish with the remaining parsley and a light sprinkle of paprika if desired. Serve immediately.Remaining 1 tbsp parsley, paprika
Notes
- Sour Cream: Full-fat sour cream produces the smoothest sauce and is less likely to separate than reduced-fat or nonfat sour cream. Remove the skillet from the heat before adding it, stir it in gradually, and do not boil the finished sauce.
- Mushrooms: Canned mushrooms preserve the classic vintage character of this recipe. For a fresh-mushroom variation, substitute 8 ounces sliced white or cremini mushrooms. After browning and draining the beef, cook the fresh mushrooms in the skillet until softened and their released liquid has mostly evaporated, then continue with the sauce.
- Sauce Consistency: The sauce should lightly coat the back of a spoon before the sour cream is added. If it still appears thin, simmer it for another minute or two. The sauce continues thickening as it stands.
- Seasoning: Bouillon cubes and garlic salt vary considerably in saltiness. Wait until the sour cream has been incorporated before deciding whether the finished sauce needs additional salt.
- Noodles: Cook the egg noodles only until just tender and do not rinse them. If they finish well before the sauce, return them to the warm pot and keep them covered so they do not dry out.
- Make Ahead: The sauce may be prepared through the thickening step in advance. Reheat it gently over medium-low heat, remove it from the heat, and add the sour cream immediately before serving.
Nutrition (Approximate Per Serving)
Yield
6 servings — Serving size: about 1½ cups with noodles
Some ingredients could not be modeled and may meaningfully change the totals. Treat these values as a rough estimate.
- Calories
- 440
- Carbohydrates
- 33 g
- Protein
- 20 g
- Fat
- 24.5 g
- Saturated Fat
- 10.5 g
- Cholesterol
- 110 mg
- Sodium
- 330 mg
- Fiber
- 2 g
- Total Sugars
- 3 g
Equipment
- large pot
- colander
- large, deep skillet
- small bowl or liquid measuring cup
- whisk
- measuring cups and spoons
- wooden spoon or heatproof spatula
- food thermometer