Grandma's Stroganoff

Transport your taste buds to the heart of comfort food with Grandma’s Stroganoff, a timeless and savory classic brimming with rich, creamy flavor. This recipe combines tender egg noodles with perfectly browned beef, earthy button mushrooms, and a luscious sour cream and beef broth sauce infused with Dijon mustard, paprika, and garlic for depth and warmth. Ready in just 45 minutes, it balances quick preparation with hearty, home-cooked goodness, making it ideal for busy weeknights or cozy family dinners. Garnished with fresh parsley for a vibrant finish, this crowd-pleasing dish pairs nostalgic flavors with a delightful modern twist. Whether you use ground beef or tender slices of sirloin, this stroganoff is sure to become a treasured staple in your recipe collection!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 12 ounces egg noodles
• 4 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 pound lean ground beef or thinly sliced beef sirloin
• 8 ounces button mushrooms, sliced
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• 1 cup sour cream
• 1 tablespoon Dijon mustard
• 1 teaspoon paprika
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (optional)

Directions

Step 1

Bring a large pot of salted water to a boil and cook the egg noodles according to package directions until al dente. Drain and set aside.

Step 2

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.

Step 3

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 4

Add the ground beef or thinly sliced beef sirloin to the skillet. Brown the meat, breaking it up with a wooden spoon, and cook until no longer pink. Drain any excess fat, if necessary.

Step 5

Push the meat mixture to the edges of the pan and melt the remaining 2 tablespoons of butter in the center. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.

Step 6

Sprinkle the flour over the beef and mushroom mixture. Stir well to coat everything evenly, cooking for 1 minute to remove the raw flour taste.

Step 7

Slowly pour in the beef broth while stirring constantly to prevent lumps. Bring the mixture to a simmer and cook for 5-7 minutes, until the sauce thickens.

Step 8

Reduce the heat to low and stir in the sour cream, Dijon mustard, paprika, salt, and black pepper. Cook for 1-2 minutes, ensuring everything is well combined and heated through. Avoid boiling to prevent curdling the sour cream.

Step 9

Add the cooked egg noodles to the skillet and gently toss to coat them in the sauce. Let it sit over low heat for 1-2 minutes to absorb the flavors.

Step 10

Serve warm, garnished with chopped fresh parsley if desired.

Nutrition Facts

Serving size	(1945.0g)

Amount per serving	% Daily Value*
Calories	2705.8

Total Fat 183.5g	0%
Saturated Fat 92.4g	0%
Polyunsaturated Fat 0.0g
Cholesterol 700.5mg	0%
Sodium 3851.2mg	0%
Total Carbohydrate 135.5g	0%
Dietary Fiber 11.0g	0%
Total Sugars 26.3g
Protein 157.9g	0%

Vitamin D 23.0IU	0%
Calcium 533.5mg	0%
Iron 20.7mg	0%
Potassium 2869.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.5%

Protein: 22.4%

Carbs: 19.2%