Quick and Easy Stroganoff

Ingredients

• 1 lb Ground Beef (85% lean)
• 12 oz Egg Noodles (dry, cook according to package)
• 1 can Cream of Mushroom Soup (10.5 oz, condensed)
• 8 oz Sour Cream (full‑fat)
• 0.5 cup Beef Broth (low‑sodium)
• 1 tsp Salt (to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 0.5 tsp Garlic Powder (optional)
• 0.5 tsp Paprika (optional, for color)

Instructions

1. Cook Egg Noodles

   Bring a large pot of salted water to a rolling boil, add the egg noodles, and cook according to package directions (8–10 minutes) until al dente. Drain in a colander and set aside.

   Time: PT10M

   Temperature: boiling

2. Brown Ground Beef

   Heat the large skillet over medium‑high heat. Add the ground beef, breaking it up with a wooden spoon, and cook until no longer pink, about 5 minutes. Drain excess fat if desired.

   Time: PT5M

   Temperature: medium-high

3. Add Soup and Seasonings

   Stir in the cream of mushroom soup, beef broth, garlic powder, paprika, and additional salt and pepper. Reduce heat to medium and let the mixture simmer for 10 minutes, stirring occasionally.

   Time: PT10M

   Temperature: medium

4. Finish Sauce with Sour Cream

   Lower the heat to low, add the sour cream, and stir until fully incorporated. Heat just until the sauce is warmed through, about 2 minutes. Do not let the mixture boil.

   Time: PT2M

   Temperature: low

5. Combine Noodles and Sauce

   Add the cooked egg noodles to the skillet, tossing to coat evenly. Heat for another minute if needed.

   Time: PT2M

   Temperature: low

6. Serve

   Plate the stroganoff and garnish with chopped fresh parsley if desired.

   Time: PT1M

Nutrition Facts

Calories

380

Protein

22g

Carbohydrates

35g

Fat

16g

Fiber

2g