Cozy Beef Stroganoff

This is one of those dinners you save because you know a night is coming when you’ll need it.

Not fancy. Not complicated. Just warm, creamy, comforting food that comes together fast and feels like more than the effort you put in.

It’s forgiving, flexible, and exactly what you want on a cold night or a busy one. Bonus points if you eat it straight out of the skillet.

Ingredients

For the stroganoff
– 1 lb ground beef
– 1 shallot, finely chopped
– ½ yellow onion, diced
– Mushrooms, sliced (optional, ours went bad and it was still great)
– 2 cloves garlic, minced
– 1½–2 cups beef broth
– 1 cup heavy cream, or to desired consistency
– ½–¾ cup freshly grated Parmesan cheese
– Salt and pepper, to taste

For serving
– Cooked egg noodles
– Extra Parmesan cheese
– Sour cream
– Fresh parsley, chopped

Instructions

Start by browning the ground beef in a large skillet over medium heat. Season with salt and pepper. Once fully cooked, drain off any excess grease if needed.

Add the shallot, onion, and mushrooms if you’re using them. Sauté until softened. Stir in the garlic and cook just until fragrant, about 1 to 2 minutes.

Pour in the beef broth and bring everything to a gentle simmer. Let it cook down slightly for about 5 minutes so the flavor concentrates.

Lower the heat and stir in the heavy cream. Let it simmer gently until the sauce thickens to your liking.

Fold in the Parmesan cheese and stir until melted and creamy. Taste and adjust seasoning as needed.

Add the cooked egg noodles directly to the skillet and toss until well coated.

Serve warm and finish strong with extra Parmesan, a generous dollop of sour cream, and fresh parsley on top.

Notes

This recipe is flexible by design. No mushrooms? Still delicious. Want it thinner or thicker? Adjust the broth and cream until it feels right.

It’s cozy, reliable, and exactly the kind of meal you’ll be glad you saved for later.