Beef Stroganoff with Mushroom & Sour Cream
Tender beef mince is simmered with mushrooms, onion and paprika in a tangy sour cream sauce, then served over egg noodles for a hearty weeknight classic.
- 400 g ground beef
- 240 g egg noodles
- 1 pc brown onion
- 250 g mushrooms
- 2 pc garlic cloves
- 20 g unsalted butter
- 15 g plain flour
- 1 pc beef stock cube
- 300 ml hot water
- 150 g sour cream
- 2 tsp smoked paprika
- 1 tbsp Dijon mustard
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Add to a shopping listHow the shopping list works →- Step 1
Finely slice the onion and mushrooms. Crush or grate the garlic.
- Step 2
Bring a large pan of salted water to the boil and cook the egg noodles according to the packet instructions until just tender. Drain and set aside.
- Step 3
While the noodles cook, melt the butter in a large frying pan over medium-high heat. Add the onion with a pinch of salt and cook for 4 minutes until softened.
- Step 4
Add the mushrooms and cook for 5–6 minutes, stirring occasionally, until they have released their moisture and started to brown.
- Step 5
Add the ground beef and cook for 5–6 minutes, breaking it up with a spoon, until well browned. Stir in the garlic, smoked paprika and plain flour and cook for 1 minute.
- Step 6
Dissolve the stock cube in the hot water, then pour it into the pan. Add the Dijon mustard and simmer for 4–5 minutes until the sauce thickens slightly.
- Step 7
Turn the heat to low and stir in the sour cream. Warm gently for 1–2 minutes without boiling, then season well with black pepper and salt if needed.
- Step 8
Divide the noodles between bowls and spoon the stroganoff over the top. Serve straight away while creamy and hot.
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