Ground Beef Stroganoff with Egg Noodles

1. 1

   Assemble the ingredients.

2. 2

   Cook the ground beef, mushrooms, onion, and garlic in a large nonstick skillet over medium-high heat until the beef is browned and crumbly, 6 to 8 minutes.

3. 3

   Add the flour; cook and stir until incorporated, about 2 minutes. Stir in the broth, condensed soup, Worcestershire sauce, pepper, and salt; bring to a boil. Lower the heat and simmer, stirring occasionally, until the flavors meld, about 15 minutes.

4. 4

   As you reduce the heat, bring a large pot of lightly salted water to a boil. Add the noodles, return to a boil, and cook, uncovered and stirring occasionally, until tender yet slightly firm, about 6 minutes. Drain and keep warm.

5. 5

   Combine the sour cream and horseradish in a bowl. Stir into the beef mixture and cook until heated through, about 5 minutes. Serve over the noodles.

• Calories 952.61 kcal High
• Protein 37.9 g Good Source
• Carbs 97.93 g Moderate
• Total Fat 40.49 g High
• Saturated Fat 17.59 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 219.98 mg High
• Sodium 964.96 mg High
• Fiber 4.72 g Moderate
• Sugar 9.25 g Moderate
• Added Sugar 0.39 g Low Source
• Calcium 111.18 mg Low Source
• Iron 5.76 mg Good Source
• Potassium 403.86 mg Low Source
• Vitamin A 1.23 mcg_rae Low Source
• Vitamin C 1.03 mg Low Source
• Vitamin D 0.26 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Garlic 🧄
• Onions 🧅