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Beef Stroganoff Macaroni


  • 1 tablespoon mild olive oil
  • 1 mild or red onion peeled and finely chopped
  • cups sliced white mushrooms
  • 1 lb ground beef
  • 1 cup beef stock
  • 3 teaspoons Dijon mustard
  • 2 teaspoons paprika
  • ½ cup crème fraîche or sour cream
  • ¼ teaspoon nutmeg freshly grated if possible
  • salt and freshly ground pepper
  • 3 cups uncooked macaroni


  • Heat the oil in a large frying pan over medium heat.
  • Bring a large pot of water to the boil.
  • Sauté the onions until they just begin to soften, adding a pinch of salt to prevent them browning.
  • Add the ground beef, stirring and breaking up into small pieces.
  • Cook, stirring almost constantly, until the meat is almost browned.
  • Stir in the mushrooms and continue to cook until the meat is fully browned and the mushrooms have softened a bit.
  • Meanwhile, cook the macaroni in boiling salted water according to package directions.
  • Stir the beef stock into the meat mixture in the frying pan.
  • Add the mustard, paprika and some freshly ground pepper (to taste).
  • Stir together well and let the mixture bubble away for a few minutes, stirring occasionally.
  • Add the crème fraîche or sour cream and heat the mixture through.
  • Stir in the nutmeg.
  • Drain the macaroni and add it to the beef mixture in the frying pan.
  • Taste for seasoning and add salt and pepper if necessary.
  • Serve on warmed plates or bowls.
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