Beef Stroganoff with Egg Noodles
Stroganoff is one of the creamier dishes in my rotation, with mushrooms and sour cream building a sauce that coats the egg noodles instead of just sitting on top. It's comfort food that still holds up fine across a week of lunches.
Ground beef makes this a quicker version than the classic strip-steak stroganoff, without giving up much in terms of flavor. Mushrooms add an earthiness that balances out the richness of the sour cream sauce.
A little flour stirred in before the sour cream is what keeps the sauce from breaking or turning watery once it's reheated. Egg noodles hold up well in the sauce, staying tender instead of turning mushy.
The recipe card has the full ingredient breakdown and cook time for the entire ten-portion batch. Let everything cool before sealing the containers, then refrigerate what you'll eat within four days and freeze the rest. Give the sauce a stir when reheating, since it can thicken up in the fridge.
Nutrition note: This is general food information, not individualized medical or nutrition advice.
Beef Stroganoff with Egg Noodles
YIELD
10 portions
ESTIMATED NUTRITION
650 calories • 45g protein • 54g carbs • 27g fat per portion
What I really like about this recipe is how rich the sauce tastes for how little effort it actually takes.
Ingredients
• 3 3/4 lb ground beef
• 7 1/2 cups sliced mushrooms
• 30 oz dry egg noodles, cooked
• 1 cup light sour cream
• 1 onion, diced
• 2 1/2 tbsp flour
• 2 1/2 tbsp olive oil
• salt and pepper
Directions
1. Brown the ground beef and onion in a large pan; drain excess fat.
2. Add mushrooms and cook until softened; sprinkle in flour and stir to coat.
3. Stir in sour cream and a splash of water to build the sauce; simmer until thickened.
4. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers with the egg noodles.
Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat hot meals until steaming and 165°F internally. Nutrition is estimated per portion.
