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This is a quick and comforting winter meal. The recipe is based off childhood memories.


  • ½ tbsp vegetable oil
  • 2 cloves garlic, crushed
  • 1 lb ground beef
  • 1/8 tsp onion powder
  • ½ tsp dried oregano
  • 1/8 tsp nutmeg
  • ¼ tsp black pepper
  • 8-10 oz button mushrooms, sliced
  • 2 tbsp flour
  • 2 cups beef broth
  • 1 cup sour cream
  • 1 lb wide egg noodles or any other bite-sized pasta


  • Start a large pot of water boiling for the pasta. Add the noodles and boil them to al dente.
  • While the noodles are boiling, heat the vegetable oil in a large skillet over medium heat.
  • Saute the garlic for a couple minutes until it just starts to get golden.
  • Add the ground beef and brown with the spices and herbs.
  • Stir in the flour, making sure that it is completely coated in the oil.
  • Add the mushrooms and cook for a few minutes more until they just start to get color. They won’t be cooked through yet.
  • Add the beef broth and stir until it comes to a gentle boil. Simmer for 10 minutes to finish cooking the mushrooms and to thicken the sauce and reduce it by about one third.
  • Turn off the heat.
  • Drain the pasta and transfer it to a serving dish.
  • tir the sour cream into the beef mixture, incorporating completely.
  • Serve immediately with the noodles. If desired, garnish with parsley.
  • Variation: Use very thinly sliced strips of beef for a more traditional beef stroganoff.

Categories: Beef  Main Dish 
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