Ingredients
Equipment
Method
Brown the beef and vegetables
- Heat a large skillet over medium-high heat, then add ground beef, onion, and mushrooms. Cook, stirring often, until the beef is browned and the mushrooms release their moisture, 8–10 minutes, then drain excess fat if needed.
Thicken the sauce
- Reduce heat to medium, then stir in garlic and flour. Cook for 1 minute, stirring constantly, until the flour loses its raw smell.
- Pour in beef broth and bring the mixture to a simmer. Simmer for 5 minutes, stirring occasionally, until thickened enough to coat the back of a spoon.
Finish with creamy stroganoff
- Turn off the heat, then stir in sour cream. Mix until smooth, 30–60 seconds.
- Add grated parmesan and stir until fully melted and creamy, 1 minute.
- Season with salt and pepper to taste. Stir once more and let the sauce settle for 30 seconds.
Serve
- Serve the creamy stroganoff over cooked egg noodles. Spoon sauce over the noodles so every strand is coated.
Notes
Pro tip: remove the skillet from the heat before adding sour cream so the sauce stays smooth and doesn’t split. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently on low heat. Freezing is not recommended because sour cream can separate after thawing. For a lighter swap, use low-fat sour cream—start with the same amount and finish off-heat as directed.