Ingredients:

  • 1 tablespoon olive oil (15ml)
  • 1 pound ground beef (450g)
  • 1 medium yellow onion, chopped (150g)
  • 2 cloves garlic, minced
  • 8 ounces sliced cremini mushrooms (225g)
  • 2 tablespoons all-purpose flour (30g)
  • 1 cup beef broth (240ml)
  • ½ cup sour cream (120ml)
  • 2 tablespoons Dijon mustard (30ml)
  • 1 teaspoon Worcestershire sauce (5ml)
  • ½ teaspoon paprika
  • Salt and freshly ground black pepper to taste
  • 8 ounces egg noodles (225g)
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Cook egg noodles according to package directions. Drain and set aside.
  2. Heat olive oil in the skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Add chopped onion and minced garlic to the skillet and cook until softened and fragrant, about 3-5 minutes.
  4. Add sliced mushrooms to the skillet and cook until softened and lightly browned, about 5-7 minutes.
  5. Sprinkle flour over the beef and vegetable mixture and cook for 1 minute, stirring constantly.
  6. Gradually pour in beef broth, stirring constantly to prevent lumps. Add Dijon mustard, Worcestershire sauce, and paprika. Bring to a simmer and cook until the sauce has thickened slightly, about 5-7 minutes.
  7. Reduce heat to low and stir in sour cream until well combined. Season with salt and pepper to taste. Do not boil after adding sour cream, or it may curdle.
  8. Add the cooked egg noodles to the skillet and toss to coat in the sauce. Garnish with fresh parsley (if using) and serve immediately. Enjoy your ground beef stroganoff!