Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1.5 pounds ground beef (680g), preferably 80/20 for flavor
  • 1 medium yellow onion (approx. 150g), finely chopped
  • 8 ounces cremini mushrooms (225g), sliced
  • 2 cloves garlic, minced (approx. 6g)
  • 2 tablespoons all-purpose flour (15g)
  • 1 teaspoon smoked paprika (5 ml)
  • 1/2 teaspoon dried thyme (2.5 ml)
  • 1 cup beef broth (240 ml)
  • 1/2 cup dry sherry or dry white wine (120 ml) (optional)
  • 1 tablespoon Worcestershire sauce (15 ml)
  • 1 teaspoon Dijon mustard (5 ml)
  • 1/2 cup sour cream (120 ml), full-fat or low-fat
  • 2 tablespoons chopped fresh parsley (30 ml), for garnish
  • Salt and freshly ground black pepper, to taste
  • 1 pound egg noodles (450g), or your favourite pasta or rice
  • Optional: extra sour cream or fresh dill for garnish

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add chopped onion and mushrooms to the skillet. Cook until softened and slightly browned. Add minced garlic and cook for another minute until fragrant.
  3. Sprinkle flour, smoked paprika, and thyme over the beef and vegetables. Cook for 1 minute, stirring constantly, to create a roux.
  4. Gradually pour in beef broth and sherry (if using), scraping up any browned bits from the bottom of the pan. Bring to a simmer. Stir in Worcestershire sauce and Dijon mustard.
  5. Reduce heat to low, cover, and simmer for 10-15 minutes, or until the sauce has thickened slightly.
  6. Remove from heat and stir in sour cream until well combined. Season with salt and pepper to taste. Do not boil after adding sour cream, or it may curdle.
  7. While the stroganoff simmers, cook egg noodles according to package directions.
  8. Spoon the ground beef stroganoff over cooked noodles. Garnish with fresh parsley. Serve immediately.