Beef Stroganoff Creamy Mushrooms (Print Format)
Tender beef, mushrooms, and noodles tossed in creamy gravy with a touch of Dijon for classic comfort.
# Ingredients:
→ Main Ingredients
01 -
1 pound ground beef
02 -
½ cup diced yellow onions
03 -
½ cup diced baby Bella mushrooms
→ Sauce Ingredients
04 -
¼ cup butter
05 -
¼ cup flour
06 -
2 cups beef broth
07 -
1 teaspoon Better than Bouillon beef paste
08 -
½ tablespoon Dijon mustard
09 -
¼ cup heavy cream
10 -
1 teaspoon dehydrated chopped onions
11 -
1 teaspoon garlic powder
12 -
1 teaspoon onion powder
13 -
Salt and black pepper to taste
→ Pasta
14 -
5 cups egg noodles
# Steps:
01 -
Cook the egg noodles according to the package directions.
02 -
Heat a large skillet over medium-high heat. Add the ground beef, diced onions, and mushrooms. Cook until the beef is browned and no pink remains, then drain any excess grease.
03 -
Add the butter to the skillet. Once melted, stir in the flour and cook for 2–3 minutes, stirring frequently, to create a roux.
04 -
Pour in the beef broth, whisking until smooth. Bring the mixture to a gentle simmer and cook until it begins to thicken.
05 -
Stir in the beef paste, dehydrated onions, onion powder, garlic powder, salt, pepper, heavy cream, and Dijon mustard. Mix until everything is well combined and the sauce is smooth.
06 -
Add the cooked, drained egg noodles to the skillet and toss until evenly coated. Serve immediately.
# Tips:
01 -
Taste the sauce before adding salt — the beef paste and broth already bring a good amount of sodium, so you may need less than expected.
02 -
For a thicker sauce, let it simmer longer before adding the cream and noodles — it will continue to thicken as it cooks.