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One-Pot Easy Beef Stroganoff with Egg Noodles

One pot, one wash job, and some proper comfort food on the table in under 30 minutes. I love this version because it takes all the best parts from a classic stroganoff and gets rid of the faff. Using ground beef instead of sirloin is the perfect weeknight move, since it's much quicker to cook and ta
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Ingredients Method Notes

Ingredients
  

  • 1 pound ground beef
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 8 ounces mushrooms sliced
  • 1 teaspoon paprika
  • 2 tablespoons all-purpose flour
  • 4 cups beef broth
  • 8 ounces egg noodles
  • 1 cup sour cream
  • Salt and pepper to taste
  • Fresh parsley optional

Method
 

  1. title mv-create-title-secondary">Instructions
  2. Heat olive oil in a large pot. Brown the ground beef, then drain excess grease.
  3. Add onion and cook until translucent. Stir in garlic and mushrooms, cooking until softened.
  4. Sprinkle paprika and stir. Add flour, mixing evenly.
  5. Slowly add beef broth while stirring. Bring to a boil, then simmer.
  6. Add egg noodles and cover. Cook until noodles are tender.
  7. Remove from heat. Stir in sour cream until creamy.
  8. Season with salt and pepper.
  9. Serve with parsley garnish if desired.
  10. Add your favorite vegetables for extra nutrients.
  11. Store leftovers in the fridge for up to 3 days.
  12. Substitute beef with turkey for a lighter version.

Notes

Stir in the sour cream at the very end, off the heat. Adding it to boiling liquid causes it to curdle and separate.