“My take on this delicious classic dish.”
10 cups

Ingredients Nutrition


  1. Pat sliced mushrooms with paper towels to get off any excess rinse water.
  2. Melt butter in a large skillet over high heat. Once melted, add 1 tablespoons cooking oil.
  3. Add mushrooms to the skillet, sprinkle with 1/4 teaspoon black pepper and stir constantly until browned and firm, about five minutes. Remove to a plate.
  4. Meanwhile, bring a large pot of water, about halfway full, to a boil and add 1 tablespoons salt. Once boiling, add egg noodles and cook until tender, about 8 minutes; taste for doneness.
  5. Add 1 tablespoons cooking oil to the skillet and once heated, add ground beef. Break up with a spatula or wooden spoon and cook until browned and broken into small bits, about 10 minutes.
  6. Turn heat down to medium-high and add flour. Cook for a minute until the flour disappears into the meat.
  7. Add cream, stirring constantly, and cook until the cream simmers and the sauce thickens. Add 1 teaspoon salt, 1/4 teaspoon black pepper, garlic and onion powders, and stir to combine.
  8. Remove from heat and stir in sour cream until completely smooth. Taste for seasoning.
  9. Drain pasta water and add stroganoff to pasta pot, stirring to combine and coating all the pasta with the sauce. Serve and enjoy!

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