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Mushroom Beef Stroganoff

Kayla McVey
Latest posts by Kayla McVey (see all)

Happy Wednesday!

This is one of my FAVORITE recipes. I could eat it weekly and the whole family loves it. It’s hearty, heavy on protein, and who doesn’t love carbs? It’s the perfect weeknight dinner and it’s a super quick dish. The mushroom sauce and meat can be cooked in the amount of time it takes to boil water and cook noodles. I’d say that’s pretty time efficient. This easy, weeknight dinner pairs perfectly with our Easy Peasy Brussel Sprouts (it’s already on the blog!)

Mushroom Beef Stroganoff Ingredients

  • 8 oz egg noodles
  • 1 pound fine cubed beef
  • 8 oz chopped baby Bella mushrooms
  • 1 finely chopped shallot
  • 1 clove fresh garlic
  • 3 tablespoons butter
  • 2 tablespoons of unbleached all-purpose flour
  • 1 c heavy cream
  • 1 c beef broth
  • Italian seasoning
  • Salt and Pepper to taste
  • Garlic powder
  • Shredded Parmesan cheese and Red Pepper Flakes to taste.

Directions

  1. Start by boiling 8oz of egg noodles to al dente – drain and sit noodles aside till end.
  2. Add one spoon of butter to a pan at medium-high heat and cook one pound of fine cubed beef thoroughly – season with salt, pepper, Italian seasoning, and garlic powder. When the beef is around halfway cooked, add 8oz of finely chopped baby bella mushrooms. Stir often. Remove and set aside.
  3. Add the two remaining tablespoons of butter, one clove of freshly minced garlic, and one finely chopped shallot. Cook until translucent and add 2 tablespoons of flour. 
  4. Deglaze the pan with one cup of beef broth and stir out any clumps. Then, add heavy cream and bring to a low simmer. Season with Italian seasoning, salt, and pepper.
  5. Add the meat and mushrooms to the sauce and serve over egg noodles. Garnish with red pepper flakes and shredded Parmesan cheese.

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