# Components:
→ Meat & Protein
01 - 1 pound ground beef (80/20 blend or leaner)
→ Vegetables
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 cup sliced cremini or white mushrooms
→ Seasonings
05 - 2 tablespoons taco seasoning
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon black pepper
08 - 1/2 teaspoon salt
→ Sauces & Dairy
09 - 2 tablespoons tomato paste
10 - 1 cup beef broth
11 - 1 cup sour cream
12 - 2 tablespoons cream cheese, softened
→ Pasta
13 - 8 ounces wide egg noodles
→ Garnish
14 - 2 tablespoons chopped fresh cilantro or parsley (optional)
# Directions:
01 - Cook the wide egg noodles in a pot of boiling water according to package instructions. Drain thoroughly and set aside.
02 - Heat a large skillet over medium-high heat. Add ground beef and cook for about 5 minutes, stirring and breaking up with a spatula until evenly browned. Drain excess fat if needed.
03 - Add finely chopped onion to the skillet and sauté for 2 minutes until lightly softened. Stir in minced garlic and sliced mushrooms; cook for 3 to 4 minutes until mushrooms are tender.
04 - Sprinkle taco seasoning, smoked paprika, salt, and black pepper over the beef and vegetables. Stir well to combine and evenly coat all contents.
05 - Add tomato paste and cook for 1 minute, stirring to incorporate. Pour in beef broth and bring to a gentle simmer. Allow the mixture to simmer for 5 minutes to meld flavors.
06 - Reduce heat to low. Add softened cream cheese, stirring until fully melted and integrated. Blend in sour cream until the sauce is smooth and creamy.
07 - Add cooked noodles to the skillet. Toss thoroughly to coat noodles in the stroganoff sauce and ensure even distribution.
08 - Taste and adjust seasoning as required. Serve hot, garnished with chopped cilantro or parsley if desired.
