Description

A hearty, creamy dish featuring tender ground beef, earthy mushrooms, and savory egg noodles in a rich sour cream sauce. Perfect for weeknight dinners, this homestyle classic balances warmth and comfort with simple, accessible ingredients.

Ingredients

Scale

1 pound ground beef (80/20 or 90/10 lean to fat ratio)
8 ounces egg noodles (medium or wide)
8 ounces mushrooms (cremini or white button, sliced)
1 medium yellow or white onion (finely chopped)
2 cloves garlic (minced)
2 tablespoons olive oil or butter
1 cup beef broth (halal-certified)
1 cup sour cream
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce (no alcohol)
1 tablespoon all-purpose flour
Salt and black pepper to taste

Instructions

Heat olive oil or butter in a large skillet over medium-high heat. Add ground beef and brown until no longer pink, breaking into crumbles, 5-7 minutes. Remove beef with a slotted spoon and set aside.
Add mushrooms to the skillet and sauté until softened, 4-5 minutes. Push mushrooms to one side, add onions, and cook until translucent, 3-4 minutes. Stir in garlic and cook 1 minute.
Sprinkle flour over the mixture, stir to coat. Gradually pour in beef broth while stirring. Bring to a simmer and cook until slightly reduced, 3-4 minutes.
Stir in Dijon mustard, Worcestershire sauce, and cooked ground beef. Reduce heat to low, then gently swirl in sour cream until blended. Season with salt and pepper.
Cook egg noodles in salted boiling water until al dente, according to package instructions. Drain and serve the stroganoff over noodles.

Notes

For a richer flavor, use halal beef stock instead of broth. Add fresh chopped parsley or chives before serving. Leftovers store well in airtight containers in the refrigerator for up to 3 days.

Prep Time: 15
Cook Time: 30
Category: Dinner
Method: Stovetop
Cuisine: American Homestyle

Nutrition

Serving Size: 1 serving (1/4 of recipe)
Calories: 420
Sugar: 5g
Sodium: 650mg
Fat: 24g
Saturated Fat: 10g
Carbohydrates: 28g
Fiber: 2g
Protein: 28g
Cholesterol: 85mg