Ingredients
- Ground beef, 1 pound
- Onion, 1 medium, chopped
- Garlic, 2 cloves, minced
- Cream of mushroom soup, 1 can (10.75 ounces)
- Sour cream, 1/2 cup
- Beef broth, 1/2 cup
- Egg noodles, 8 ounces
- Paprika, 1 teaspoon
Instructions
- Step 1: Cook egg noodles according to package directions. Drain and set aside.
- Step 2: In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease.
- Step 3: Add the chopped onion and minced garlic to the skillet with the ground beef. Cook until the onion is softened, about 5 minutes.
- Step 4: Stir in the cream of mushroom soup, beef broth, and paprika. Bring to a simmer and cook for 5 minutes, stirring occasionally.
- Step 5: Reduce heat to low and stir in the sour cream. Do not boil.
- Step 6: Serve the ground beef stroganoff over the cooked egg noodles.
Notes
- Store leftover stroganoff in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat gently over low heat on the stovetop, adding a splash of beef broth or water if needed to prevent sticking.
- Serve your stroganoff with a sprinkle of fresh parsley or chives for a pop of color and fresh flavor.
- Don't add the sour cream until the very end and keep the heat low to prevent it from curdling, ensuring a creamy, smooth sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American