Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 large onion, chopped (about 1 cup, 150g)
  • 1 pound ground beef (450g) (preferably 80/20 blend for flavor)
  • 8 ounces sliced mushrooms (225g) (cremini, button, or a mix)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 teaspoon dried thyme (5 ml)
  • 1/2 teaspoon smoked paprika (2.5 ml)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons all-purpose flour (30g)
  • 1 1/2 cups beef broth (355 ml)
  • 1/2 cup sour cream (120 ml) (full-fat for best results)
  • 2 tablespoons Dijon mustard (30 ml)
  • 1 tablespoon Worcestershire sauce (15 ml)
  • 1/4 cup chopped fresh parsley (15 g) (for garnish, optional)
  • 1 pound egg noodles (450g) (or rice, mashed potatoes, etc.)
  • Water for cooking noodles, salted

Instructions:

  1. Start cooking your egg noodles according to package directions. Drain and set aside.
  2. Heat olive oil in the skillet over medium heat. Add onion and cook until softened. Add mushrooms and cook until browned and softened. Stir in garlic, thyme, and smoked paprika; cook until fragrant.
  3. Add ground beef to the skillet, breaking it up with a spoon. Cook until browned and no longer pink. Drain off any excess grease. Season with salt and pepper.
  4. Sprinkle flour over the beef mixture and cook for 1 minute, stirring constantly. Gradually whisk in beef broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
  5. Reduce heat to low and simmer the sauce until thickened, about 5-7 minutes. Remove from heat and stir in sour cream, Dijon mustard, and Worcestershire sauce until well combined. Do not boil after adding sour cream, or it might curdle.
  6. Add the cooked noodles to the skillet and toss to coat in the sauce. (Or, spoon stroganoff over noodles.) Garnish with fresh parsley, if desired. Serve immediately.