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Beef Stroganoff

This is a creamy, meaty, noodly dish that always makes me feel homey and comfy. My recipe is fairly traditional - but with some extra yummy flavor bumps. As always, I don't have ads on my blog. This makes it simple for you and more enjoyable than slogging through ads and popups! A simple way to support my blog is to share this page and post about it when you make the recipe. Tag me in your post on social media and be sure to include #JGRBlog also. Enjoy!

Course Main Course
Prep Time 5 minutes
Cook Time 35 minutes
Servings 4

Ingredients

  • 16 oz Wide egg noodles or fettucine You can also serve over rice - but noodles are traditional
  • 1 lb ground beef or sirloin cut into strips Any meat works, but beef is obviously the traditional recipe
  • 1 tbsp olive oil
  • 1 C brown onion Diced
  • 16 oz mushrooms Sliced thickly
  • 2 tbsp AP Flour
  • 1 tbsp black pepper freshly ground
  • 1-2 tsp Kosher or sea salt to taste
  • 1/2 tsp dried onion granulated or powdered
  • 1 tsp garlic fresh minced, granulated, or powdered - reduce to 1/2 tsp if using dried
  • 1 tbsp Worcestershire Sauce
  • 1 C beef stock chicken or veg stock work if you're not using beef
  • 1/2 C heavy cream whole milk, half and half also work
  • 4 C fresh spinach or 4 large handfuls - this can be omitted, but it's so yummy!
  • 1 C frozen peas fresh peas also work
  • 1 C sour cream Reserve 4 T for topping
  • 4 tbsp Fresh chopped parsley for garnish - you can omit this

Instructions

  1. Boil noodles according to package directions in SALTED (about 2 T) water. Drain then return to pot and add 1 T butter or oil, stir to coat the noodles. Cover to keep warm, and set aside while you prepare the stroganoff.

  2. While the noodles are boiling: Sauté Beef in olive oil over medium high heat - reserve 2 T drippings and pour off the rest. Add extra olive oil if you don't have 2 T.

  3. Add onions and mushroom and sauté until the onions are translucent and the mushrooms are browned.

  4. Sprinkle flour, pepper, salt, garlic & onion seasoning over the mixture and stir. Cook for 2 minutes.

  5. Add Beef stock and Worcestershire sauce and stir to combine scraping up browned bits from, the pan.

  6. Reduce heat to medium, add heavy cream stirring until thick and bubbly about 5 minutes.

  7. Turn off heat. Add spinach and peas. Stir to combine until spinach is wilted.

  8. Save 4 T of sour cream. Add remaining sour cream to your pan stirring to combine.

  9. Plate the warmed and buttered noodles then spoon the Stroganoff over adding a dollop of sour cream to each. Add fresh cracked pepper and fresh chopped parsley to garnish and serve immediately.