Description
This recipe transforms humble ground beef into a rich, creamy sauce with a deep, smoky aroma. It uses slow-roasted garlic and smoked paprika to elevate the classic stroganoff flavor, making it a satisfying weeknight meal.
Ingredients
- 2 lbs ground beef (80/20 lean)
- 2 tbsp olive oil, divided
- 1 large yellow onion, finely diced
- 8 oz cremini mushrooms, sliced
- 6 whole garlic cloves, unpeeled (for roasting)
- 2 cloves garlic, minced (for sautéing)
- 2 tbsp all-purpose flour
- 1 tbsp gluten-free soy sauce
- 1 tsp apple cider vinegar
- 2 tsp Dijon mustard
- 2 tsp smoked paprika, plus garnish
- 2 cups vegetable broth
- 1 cup full-fat sour cream, room temperature
- 10.5 oz wide egg noodles
- Salt and black pepper to taste
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Roast Garlic and Cook Noodles: Preheat oven to 400°F (200°C). Roast 6 unpeeled garlic cloves tossed with oil for 15-20 minutes until soft. While garlic roasts, cook egg noodles per package directions. Mash roasted garlic into a paste once cooled.
- Brown Ground Beef: Heat oil in a large skillet over medium-high heat. Add ground beef and cook, breaking up, until browned (8-10 minutes). Drain excess fat and remove beef from skillet.
- Sauté Aromatics: Add remaining oil to skillet and sauté onion until soft (5-7 minutes). Add sliced mushrooms and minced garlic; cook until mushrooms are browned and tender (8-10 minutes).
- Thicken Sauce Base: Sprinkle flour over vegetables and cook for 1 minute. Whisk in broth, soy sauce, vinegar, mustard, and paprika. Simmer for 5-7 minutes, scraping up browned bits, until sauce thickens.
- Simmer Flavors: Reduce heat to low. Stir in mashed roasted garlic paste and return the browned beef to the skillet. Season with salt and pepper, then simmer gently for 5 minutes for flavors to combine.
- Add Sour Cream and Serve: Remove skillet from heat. Gradually stir in room temperature sour cream until fully incorporated. Do not boil further. Serve immediately over egg noodles, garnished with parsley and paprika.
Notes
To achieve a robust sauce, ensure the beef is thoroughly browned before adding other ingredients. Temper the sour cream by bringing it to room temperature before adding to prevent curdling. For make-ahead purposes, store the sauce base (without sour cream) in the refrigerator for up to 3 days or freeze for up to 3 months; add sour cream upon reheating.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 4 g
- Sodium: 220 mg
- Fat: 33 g
- Saturated Fat: 14 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 65 mg