Easy Ground Beef Stroganoff with Paprika
A lighter one-skillet ground beef stroganoff with mushrooms, paprika, and a silky sauce made with broth and a little sour cream.
Ingredients
Main Ingredients
- 1 lb ground beef
- 12 oz egg noodles cooked
- 8 oz mushrooms sliced
- 1 small onion diced
- 3 garlic cloves minced
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- 2 cups beef broth
- ½ cup sour cream
- 1 tbsp Worcestershire sauce
- 1 tsp paprika
- salt and pepper to taste
- fresh parsley for garnish, optional
Instructions
Cooking
- Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the beef and cook for 5 to 7 minutes, breaking it into crumbles, until no pink remains and it reaches 160°F (71°C). Drain off the extra fat and move the beef to a plate.
- Add the remaining olive oil to the skillet. Cook the onion, garlic, and mushrooms for 4 to 5 minutes until tender.
- Sprinkle the flour over the vegetables and stir until no dry flour remains.
- Pour in the broth a little at a time, whisking to prevent lumps. Add the Worcestershire sauce, paprika, salt, and pepper and simmer for 5 minutes until thickened.
- Meanwhile, cook the egg noodles in salted water according to the package directions and drain.
- Return the beef to the skillet and stir. Remove from the heat and stir in the sour cream until smooth.
- Serve over the noodles, garnished with parsley.
Notes
Nutrition values are an estimate per serving, based on 6 servings. Add the sour cream off the heat to prevent curdling. Store the sauce and noodles separately in the refrigerator for up to 3 days.