Brown onions, garlic, and mushrooms in a covered dutch oven with a splash of oil and 1 tbsp salt.
Slice beef into roughly fettucine-shaped bite-sized pieces, add to the pot, and recover.
Once the mushrooms and onions have released their liquid and the beef is browned, add 40 oz water, paprika, and black pepper. Bring to a boil.
Add pappardella (or whatever pasta you're using) to the boiling pot, reduce heat to low, and recover. Uncover and stir three times, at three minute intervals.
Add 1 cup sour cream, stir thoroughly, and remove from heat (or reduce heat to extra-low, if you're using a gas stove). Leave uncovered to continue to cook down for another 5 minutes or so on the stored heat in your dutch oven (this WILL NOT WORK if you're using a normal pot, not a heavy dutch oven).
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice. ** Amount is based on ingredients that specify value for this nutrient and 0 for those that don't.
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Grade School Stroganoff, revisited recipe nutrition value and analysis.
Daily values are based on a 2000 calorie a day diet.
Recommended daily intake of essential amino acids is provided for 180 lbs person.
Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors.
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Please consult with your doctor before making any changes to your diet.
Nutrition labels presented on this site is for illustration purposes only.
Food images may show a similar or a related product and are not meant to be used for food identification.
Nutritional value of a cooked product is provided for the given weight of cooked food.
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Data from USDA National Nutrient Database.
