Stroganoff is the classic reason to keep sour cream on hand, and this one puts the cultured tang front and centre with egg noodles. Lean beef cooks fast in a hot pan, then softens in the sour cream sauce while you boil water and drain pasta.

Serves 2. 25 minutes, 20 at the stove.

About 770 calories a serving, 57 g protein, 16 g carbohydrate, 54 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil and drop in 6 ounces of egg noodles. While the water heats, slice one medium onion into thin strips and mince 2 cloves of garlic. Slice 10 ounces of beef into thin strips against the grain; quarter 6 ounces of mushrooms.
2. Heat 2 tablespoons butter in a large skillet over medium-high heat. When the foam subsides, add the beef in a single layer and cook without stirring until browned on the first side, about 2 minutes; flip and cook another minute, then push to the edge of the pan.3 min
3. Add the onion and mushrooms to the cleared space and sauté until the onion begins to soften, about 3 minutes. Stir in the garlic, cook for 30 seconds until fragrant, then stir everything together.3 min
4. Lower the heat to medium and stir in 1 cup of sour cream, a pinch of salt, and a few grinds of pepper. Simmer, stirring often, until the sauce coats the beef, about 3 minutes; do not let it boil. While it cooks, drain the noodles and toss them into the stroganoff.3 min

Note Swap the beef for thin-sliced chicken breast and reduce the first sear to 1 minute per side. Stroganoff keeps for three days in the fridge and reheats gently on low heat. Serve with a sharp salad and pickles on the side to cut the cream.