30-Minute Ground Beef Stroganoff

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 136.

	this recipe	typical
liquid	132%	98%
fat	6%	6%
aromatics	27%	21%
salt	1%	0%
thickener	3%	2%
vegetables and beans	50%	33%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Adapts cleanly: nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

340 g	12 ounces wide egg noodles
227 g	8 ounces sliced baby portobello or cremini mushrooms (white button mushrooms may be substituted)
28 g	2 tablespoons unsalted butter
454 g	1 pound lean or extra-lean ground beef (I use 90 or 93% lean)
80 g	1/2 cup yellow or white onion (finely diced)
9 g	3 or 4 cloves garlic (finely minced)
6 g	1 teaspoon salt (or to taste)
1 g	1/2 teaspoon freshly ground black pepper (or to taste)
15 g	2 tablespoons all-purpose flour
33 g	2 tablespoons tomato paste (not tomato sauce)
32 g	2 tablespoons Worcestershire
13 g	1 tablespoon Dijon mustard (not yellow mustard)
4 g	1 1/2 teaspoons beef bouillon
480 g	2 cups reduced sodium beef broth
115 g	1/2 cup full-fat sour cream (at room temperature)
	Fresh parsley (finely minced, optional for garnishing)

Method: 10 steps, published by www.averiecooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“We really enjoyed this, both for the flavor and the ease in making it. Only thing I'm going to change is to double the mushrooms because, well, we're big mushroom fans. This is really good!” — a cook, 5★

“We really enjoyed this, both for the flavor and the ease in making it. Only thing I’m going to change is to double the mushrooms because, well, we’re big mushroom fans. This is really good!” — a cook, 5★