Beef Stroganoff Noodles
- 30 mintotal time
- $2.96£1.81a serving
- 717639calories
- 34 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Beef and mushrooms in a creamy paprika sauce, tossed with egg noodles in 30 minutes.
Ingredients
Serves 4.
- 11 oz egg noodles
- 1 lb ground beef (80/20)
- 9 oz white mushrooms, sliced
- 1 yellow onion, sliced
- 2 garlic cloves, chopped
- ¾ cup sour cream
- ½ bunch parsley, chopped (optional)
- 1 vegetable bouillon cube
- 1 tsp smoked paprika
- 1 tsp Dijon mustard
- 1 tbsp vegetable oil
- salt, to taste
- black pepper, to taste
Contains: wheat (gluten), milk, egg, mustard, celery, sulfites. Check the label: soy. Always read the labels if you cook for someone with an allergy.
Method
- Cook the noodles according to the packet, then drain.
- Meanwhile, heat the vegetable oil in a large pan on medium-high heat, add the ground beef and wash your hands after handling the raw meat. Brown the beef for 6–8 minutes, breaking it up, until no pink remains (160°F). Add the yellow onion and mushrooms and cook for 6–8 minutes until the mushrooms are golden.
- Stir in the garlic and smoked paprika for 1 minute, then add the crumbled bouillon cube and 1 cup (250 ml) of water. Simmer for 5 minutes.
- Take the pan off the heat and stir in the sour cream and Dijon mustard. Season with salt and black pepper.
- Toss with the noodles and serve with parsley if using.
Leftovers: Fridge 2 days; reheat gently until piping hot without boiling.
Ingredients
Serves 4.
- 300 g medium egg noodles
- 450 g beef mince (20% fat)
- 250 g mushrooms, sliced
- 1 onion, sliced
- 2 garlic cloves, chopped
- 150 g soured cream
- ½ bunch parsley, chopped (optional)
- 1 vegetable stock cube
- 1 tsp smoked paprika
- 1 tsp Dijon mustard
- 1 tbsp vegetable oil
- salt, to taste
- black pepper, to taste
Contains: gluten, milk, egg, mustard, celery, sulphites. Check the label: soya. Always read the labels if you cook for someone with an allergy.
Method
- Cook the noodles according to the packet, then drain.
- Meanwhile, heat the vegetable oil in a large pan on medium-high heat, add the beef mince and wash your hands after handling the raw meat. Brown the beef for 6–8 minutes, breaking it up, until no pink remains (71°C). Add the onion and mushrooms and cook for 6–8 minutes until the mushrooms are golden.
- Stir in the garlic and smoked paprika for 1 minute, then add the crumbled stock cube and 250 ml of water. Simmer for 5 minutes.
- Take the pan off the heat and stir in the soured cream and Dijon mustard. Season with salt and black pepper.
- Toss with the noodles and serve with parsley if using.
Leftovers: Fridge 2 days; reheat gently until piping hot without boiling.
Nutrition per serving
| Calories | 717 |
|---|---|
| Protein | 34 g |
| Carbohydrate | 62 g |
| Fat | 37 g |
| Fiber | 4 g |
| Sodium | 721 mg |
| Calories | 639 |
|---|---|
| Protein | 34 g |
| Carbohydrate | 61 g |
| Fat | 31 g |
| Fibre | 4 g |
| Sodium | 938 mg |
Worked out from the ingredients, 334 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $2.96 a serving in the US (range $2.26–$3.92) and £1.81 in the UK (range £1.38–£2.39). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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