Creamy stroganoff meets taco-spiced beef for a quick, bold-flavored main, ideal for busy weeknights.
# Components:
→ Meat & Protein
01 - 1 pound ground beef
→ Produce
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 cup sliced cremini mushrooms
→ Pantry Staples
05 - 2 tablespoons taco seasoning
06 - 0.5 teaspoon smoked paprika
07 - 0.5 teaspoon black pepper
08 - 0.5 teaspoon salt, or to taste
09 - 2 tablespoons tomato paste
10 - 1 cup beef broth
11 - 8 ounces wide egg noodles
→ Dairy
12 - 1 cup sour cream
13 - 2 tablespoons softened cream cheese
→ Garnishes
14 - 2 tablespoons chopped fresh cilantro (optional)
15 - 2 tablespoons chopped fresh parsley (optional)
# Directions:
01 - Cook the egg noodles according to package directions. Drain and set aside.
02 - In a large skillet over medium-high heat, add the ground beef. Cook until browned, breaking it apart with a spatula, approximately 5 minutes. Drain excess fat if necessary.
03 - Add the chopped onion to the skillet and cook until softened, about 2 minutes. Stir in the minced garlic and sliced mushrooms. Continue to cook for another 3-4 minutes until the mushrooms are tender.
04 - Sprinkle the taco seasoning, smoked paprika, salt, and pepper over the beef and vegetable mixture. Stir well to ensure even coating.
05 - Stir in the tomato paste and cook for 1 minute. Pour in the beef broth, bring to a gentle simmer, and cook for 5 minutes to allow flavors to meld.
06 - Reduce heat to low. Stir in the softened cream cheese until fully melted and incorporated. Add the sour cream and mix until the sauce is smooth and creamy.
07 - Add the cooked egg noodles to the skillet and toss gently to coat them evenly with the sauce. Adjust seasoning to taste. Serve hot, optionally garnished with fresh cilantro or parsley.
