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Beef Stroganoff

Better than any store-bough mix!


  • Egg Noodles
  • 1 Lb Lean Ground Beef

    Starting at: $9 Shop now Arrow Icon

  • Salt/Pepper to taste
  • A pinch of Garlic Powder
  • 3-4 Tbsp of flour
  • 1/2 Onion
  • 3 - 4 Mushrooms (sliced)
  • Oil For Frying (Olive or Canola)
  • 2 Cups Beef Broth
  • 3/4 Cup of Cream (at least 18%)
  • 1 cup Frozen Peas (optional)


  • 1

    Cook egg noodles in boiling salted water (about 2 tsps. of salt in a large pot of water). Once el dente, strain and set aside. Season with butter, salt and pepper, if desired. A little butter will prevent the noodles from sticking together.

  • 2

    Season the ground beef with Salt, Pepper and Garlic Powder and then brown the beef on medium/high heat. Sprinkle the flour a little bit at a time over the beef and mix it in well. Small amounts at a time will prevent the flour from producing clumps. It should all appear to disintegrate into the ground beef and natural oils. Set beef aside in a bowl.

  • 3

    In the same pan, use a few Tbsps of oil and sauté sliced mushrooms and onions. Season with a sprinkle of salt.

  • 4

    Add the Beef mixture into the pan with the mushrooms and onions. Add Beef Broth (Vegetable and Chicken Broth also work as substitutes) & pour in the Cream. Stir until well-combined and sauce starts to thicken.

  • 5

    Add frozen peas (optional) and simmer everything on low heat until desired thickness is reached and peas are cooked through.

  • 6

    Add noodles to a bowl and top with Beef and sauce mixture. Garnish with some chopped green onions or parsley. Enjoy!

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