Ingredients:

  • 450 g (16 oz) Wide Egg Noodles
  • Salt, for cooking water
  • 1 Tbsp (15 ml) Olive Oil
  • 1 Tbsp (15 g) Unsalted Butter
  • 700 g (1.5 lbs) Lean Ground Beef (85/15 ratio is ideal)
  • 1 Large Yellow Onion, finely diced
  • 300 g (10 oz) Cremini Mushrooms, sliced thickly
  • 3 Cloves Garlic, minced
  • 2 Tbsp (30 g) All-Purpose Flour
  • 2 tsp (10 ml) Dijon Mustard
  • 1 tsp (5 ml) Worcestershire Sauce
  • 1/2 tsp Nutmeg
  • 480 ml (2 cups) Low-Sodium Beef Stock
  • Kosher Salt and Freshly Ground Black Pepper, to taste
  • 180 ml (3/4 cup) Full-Fat Sour Cream (room temperature)
  • 2 Tbsp Fresh Parsley, roughly chopped, for garnish

Instructions:

  1. Boil the Noodles: Bring a large pot of salted water to a rolling boil. Add egg noodles and cook according to package instructions until al dente. Drain immediately, reserving about 120 ml (1/2 cup) of the pasta cooking water. Set aside.
  2. Sauté the Aromatics: In the large skillet, melt the butter and oil over medium-high heat. Add the mushrooms and cook undisturbed for 3–4 minutes until they begin to brown nicely. Stir, then add the diced onion. Cook until soft (about 5 minutes). Add the minced garlic and cook for 1 minute more until fragrant. Transfer the mushroom/onion mixture to a separate bowl.
  3. Brown the Beef: Increase the heat slightly. Add the ground beef to the empty skillet. Break it up with a spoon and cook until fully browned and no pink remains.
  4. Drain the Fat: Carefully tilt the pan and drain off excess fat. Season the beef generously with salt and pepper.
  5. Create the Roux Base: Return the mushroom/onion mixture to the pan with the beef. Sprinkle the 2 Tbsp of flour over the mixture. Stir constantly for 1 minute to cook out the raw flour taste.
  6. Deglaze and Simmer: Stir in the Dijon mustard and Worcestershire sauce. Slowly pour in the beef stock, scraping up any delicious browned bits from the bottom of the pan. Bring the sauce to a gentle bubble.
  7. Reduce the Sauce: Add the grated nutmeg. Reduce the heat to medium-low and simmer gently for 5–8 minutes, or until the sauce has thickened significantly enough to coat the back of a spoon. Taste and adjust seasoning.
  8. Incorporate the Sour Cream: Crucially, remove the skillet completely from the heat source. Allow it to cool for 2 minutes. Stir in the room-temperature sour cream until fully combined and the sauce is smooth and creamy. Do not allow the sauce to boil after adding the sour cream, or it will split.
  9. Combine: Gently stir the drained egg noodles (and a splash of the reserved pasta water if the sauce feels too tight) into the stroganoff mixture until everything is coated beautifully.
  10. Serve: Garnish generously with fresh parsley and serve immediately.