Description
This easy skillet ground beef stroganoff is creamy, comforting, and made in one pan! Perfect for busy weeknights, this classic beef stroganoff with egg noodles is ready in just 35 minutes and packed with rich, savory flavor the whole family will love.
Ingredients
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1 tbsp olive oil
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8 oz white button mushrooms, sliced
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2 tbsp butter
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½ onion, diced
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1 lb ground beef
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2 tsp garlic powder
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3 tbsp all-purpose flour
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1 tsp paprika
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¼ cup dry sherry (or beef broth)
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4 cups low-sodium beef broth
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1½ tsp salt
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½ tsp black pepper
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4 cups dry egg noodles
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½ cup sour cream
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1–2 tbsp freshly chopped parsley
Instructions
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Heat olive oil in a large skillet over medium heat. Add sliced mushrooms and cook for 4–5 minutes until softened and lightly golden. Remove and set aside.
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Melt butter in the same skillet. Add diced onion and cook for 3 minutes until translucent and fragrant.
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Add ground beef and cook for 5–6 minutes, breaking it apart until fully browned. Drain excess grease if needed.
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Sprinkle garlic powder, flour, and paprika over the beef. Stir well and cook for 1 minute to remove the raw flour taste.
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Pour in dry sherry (or broth), scraping up browned bits from the pan. Slowly stir in beef broth, salt, and pepper.
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Add egg noodles, stir to submerge, cover, and simmer for 8–10 minutes, stirring occasionally, until noodles are tender and sauce thickens.
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Reduce heat to low. Stir in sour cream until smooth and creamy. Add mushrooms back to the skillet.
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Garnish with chopped parsley and serve warm.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 430kcal
- Sugar: 2g
- Fat: 26g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 22g