This Beef Stroganoff is rich, creamy, and comforting with savory ground beef, earthy mushrooms, and egg noodles all tossed in a velvety beef gravy finished with heavy cream and a touch of Dijon mustard.
0 Cook the egg noodles according to the package directions. While the noodles are cooking, heat a large skillet over medium-high heat. Add the ground beef, diced onion, and mushrooms. Cook until the beef is browned and no pink remains, then drain any excess grease.
1 Add the butter to the skillet. Once melted, stir in the flour and cook for 2–3 minutes, stirring frequently, to create a roux. Pour in the beef broth, whisking until smooth. Bring the mixture to a gentle simmer and cook until it begins to thicken.
2 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. Add the cooked, drained egg noodles and toss until evenly coated. Serve and enjoy!
