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Chop the 1/2 medium yellow onion, grate the 2 cloves of garlic, and chop fresh parsley for garnish. Grate 1/3 cup of Parmigiano-Reggiano cheese.

In a large skillet or pan, heat the 2 teaspoons of avocado oil over medium-high heat. Add the 1 pound of 85% lean ground beef and brown it, breaking it up with a wooden spoon.

Once the beef is browned, drain any excess fat if necessary. Add the chopped 1/2 medium yellow onion and grated 2 cloves garlic to the pan. Season with some of the 1 1/2 teaspoons kosher salt. Cook until the onion is softened, about 3-5 minutes.

While the beef and onion are cooking, prepare the liquid mixture. In a large measuring cup or bowl, combine the 2 1/2 cups beef broth, 1 cup half-and-half, 1/2 teaspoon freshly ground black pepper, 1 1/2 tablespoons cornstarch, 2 teaspoons dried parsley, 2 teaspoons Worcestershire sauce, 1/3 cup sour cream, and the remaining kosher salt. Whisk vigorously until well combined and the cornstarch is dissolved.

Pour the liquid mixture into the skillet with the cooked beef and onions. Stir to combine.

Add the 8 ounces of egg noodles to the skillet. Stir gently to ensure the noodles are submerged in the liquid.

Cover the skillet with a lid and cook over medium heat until the noodles are tender and the sauce has thickened, stirring occasionally to prevent sticking. This will take approximately 8-10 minutes.

Once cooked, remove the lid and stir the beef stroganoff.

Stir in the 1/3 cup freshly grated Parmigiano-Reggiano cheese and some of the chopped fresh parsley.

Serve immediately, family style, straight out of the skillet. Garnish with additional freshly grated Parmigiano-Reggiano and chopped fresh parsley, if desired.


Chop the 1/2 medium yellow onion, grate the 2 cloves of garlic, and chop fresh parsley for garnish. Grate 1/3 cup of Parmigiano-Reggiano cheese.

In a large skillet or pan, heat the 2 teaspoons of avocado oil over medium-high heat. Add the 1 pound of 85% lean ground beef and brown it, breaking it up with a wooden spoon.

Once the beef is browned, drain any excess fat if necessary. Add the chopped 1/2 medium yellow onion and grated 2 cloves garlic to the pan. Season with some of the 1 1/2 teaspoons kosher salt. Cook until the onion is softened, about 3-5 minutes.

While the beef and onion are cooking, prepare the liquid mixture. In a large measuring cup or bowl, combine the 2 1/2 cups beef broth, 1 cup half-and-half, 1/2 teaspoon freshly ground black pepper, 1 1/2 tablespoons cornstarch, 2 teaspoons dried parsley, 2 teaspoons Worcestershire sauce, 1/3 cup sour cream, and the remaining kosher salt. Whisk vigorously until well combined and the cornstarch is dissolved.

Pour the liquid mixture into the skillet with the cooked beef and onions. Stir to combine.

Add the 8 ounces of egg noodles to the skillet. Stir gently to ensure the noodles are submerged in the liquid.

Cover the skillet with a lid and cook over medium heat until the noodles are tender and the sauce has thickened, stirring occasionally to prevent sticking. This will take approximately 8-10 minutes.

Once cooked, remove the lid and stir the beef stroganoff.

Stir in the 1/3 cup freshly grated Parmigiano-Reggiano cheese and some of the chopped fresh parsley.

Serve immediately, family style, straight out of the skillet. Garnish with additional freshly grated Parmigiano-Reggiano and chopped fresh parsley, if desired.
