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Ground Beef Stroganoff Noodles

These ground beef stroganoff noodles are a shortcut version of classic beef stroganoff in a one-pan version. The ultimate comfort food with flavorful ground beef, mushrooms, and egg noodles.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course lunch/dinner
Cuisine eastern europe
Servings 4 people
Calories 1733.7 kcal

Equipment

  • 1 Large Skillet With a tight-fitting lid
  • 1 Spatula Or wooden spoon for stirring
  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Measuring Cups and Spoons

Ingredients
  

Main

  • 1 tablespoon unsalted butter
  • 1 tablespoon vegetable oil
  • 1 cup thinly sliced mushrooms
  • 1 teaspoon salt plus more to taste
  • ½ cup diced onion
  • 1 pound ground beef
  • freshly ground black pepper
  • 1 pinch cayenne pepper
  • 2 cloves minced garlic
  • 1 ⅓ tablespoons flour
  • 2 tablespoons vodka Optional
  • 2 ½ cups beef broth or as needed
  • 1 cup water
  • 2 ½ cups egg noodles
  • ½ cup sour cream plus more for serving
  • 2 tablespoons fresh sliced chives or green onions

Instructions
 

  • Gather all ingredients. ALLRECIPES / SONIA BOZZO
  • Melt butter and oil in a skillet over medium-high heat. Add mushrooms, season with salt, and saute, stirring occasionally, until they turn golden brown, 5 to 10 minutes. ALLRECIPES / SONIA BOZZO
  • Add onion and ground beef. Cook, stirring, until meat is browned and crumbly, and onions turn soft and translucent, about 5 minutes. Season with black pepper and cayenne. ALLRECIPES / SONIA BOZZO
  • Stir in minced garlic and flour, and cook for 1 minute. ALLRECIPES / SONIA BOZZO
  • Pour in vodka and allow to evaporate, about 30 seconds. ALLRECIPES / SONIA BOZZO
  • Stir in beef broth and water and bring to a simmer. Cook, stirring occasionally, for 10 minutes. ALLRECIPES / SONIA BOZZO
  • Reduce heat to medium, and mix in noodles. Cover with a tight-fitting lid and simmer for 5 minutes. Uncover and stir thoroughly. Cover again and cook until noodles are just tender, about 3 minutes. (See Cook's Note.) ALLRECIPES / SONIA BOZZO
  • Once noodles are cooked, reduce heat to low, and stir in sour cream. ALLRECIPES / SONIA BOZZO
  • Serve immediately with additional sour cream and green onions or chives if so desired. ALLRECIPES / SONIA BOZZO

Notes

Achieving a deep golden-brown sear on your mushrooms is crucial for umami and depth of flavor; don't rush this step. Ensure your ground beef is thoroughly browned, crumbling it well, and consider draining excess fat if using a higher-fat blend to prevent a greasy sauce. Cooking the flour for a full minute after stirring it in helps eliminate any raw flour taste, building a robust roux for thickening. When adding the sour cream, reduce the heat to low or remove the skillet from heat to prevent curdling, ensuring a smooth, creamy finish. The vodka (if used) deglazes the pan, adding complexity; ensure it fully evaporates before adding liquids. For the noodles, aim for al dente, as they will continue to absorb liquid and soften slightly after cooking.