A simple ground-beef stroganoff loaded with mushrooms and served over wide noodles. Rich enough to feel comforting without needing a complicated ingredient list.
Serves: 4–6
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients
- 1½ lbs Wagyu ground beef
- 8 oz baby bella mushrooms, sliced
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1 tablespoon Worcestershire sauce or coconut aminos
- 1 tablespoon Dijon mustard
- 2 tablespoons flour
- 2 cups beef broth
- ½ cup sour cream
- Salt and black pepper
- Pappardelle noodles
- Chopped green onions or parsley
Directions
- Cook noodles according to package directions. Drain and set aside.
- Melt butter in a large skillet over medium heat.
- Add mushrooms and cook until browned. Add onion and continue cooking until softened.
- Add ground beef and cook until browned.
- Stir in garlic, Worcestershire sauce and Dijon.
- Sprinkle flour over the beef mixture and stir well.
- Slowly pour in beef broth while stirring.
- Simmer for 5–7 minutes until the sauce begins to thicken.
- Reduce heat to low. Stir in sour cream.
- Season with salt and plenty of black pepper.
- Serve over egg noodles and finish with green onions or parsley.
Primal option: Serve over mashed cauliflower, spaghetti squash or grain-free noodles instead of traditional egg noodles.