Brazilian Mushroom & Sweet Potato Stroganoff

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A creamy, comforting Brazilian twist on the classic stroganoff, featuring tender ground beef, earthy mushrooms, and a subtle sweetness from roasted sweet potatoes, all bathed in a rich, velvety sauce. This brazilian-inspired beef ready in about 60 minutes pairs Ground beef, sliced Mushrooms, large, finely chopped Onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 1100 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs Ground beef
• 2 medium, peeled and diced (1/2 inch) Sweet potatoes
• 1 cup, sliced Mushrooms
• 1 large, finely chopped Onion
• 3 cloves, minced Garlic
• 2 tbsp Olive oil
• 1 cup Beef broth
• 1 cup Sour cream
• 1/2 cup Heavy cream
• 1 tsp Smoked paprika
• 1/2 tsp Dried thyme
• 1/4 tsp Salt
• 1/4 tsp Black pepper
• 12 oz Egg noodles

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 2 medium peeled and diced (1/2 inch) sweet potatoes with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 25 minutes until tender and golden at the edges.
2. Step 2: In a large skillet over medium-high heat, heat 1 tbsp olive oil. Add 1 large finely chopped onion and cook for 3-4 minutes until translucent, then add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add 1.5 lbs ground beef to the skillet, breaking it up with a wooden spoon, and cook until browned (6-7 minutes). Drain excess fat if needed.
4. Step 4: Stir in 1 cup sliced mushrooms and cook for 4-5 minutes until they release moisture and brown slightly.
5. Step 5: Add 1 cup beef broth, 1 tsp smoked paprika, and 1/2 tsp dried thyme to the skillet, then bring to a simmer and cook for 2 minutes to meld flavors.
6. Step 6: Reduce heat to low, then stir in 1 cup sour cream and 1/2 cup heavy cream. Cook gently for 3-4 minutes until the sauce thickens and coats the back of a spoon (do not boil).
7. Step 7: Cook 12 oz egg noodles according to package directions until al dente, then drain and reserve 1/2 cup pasta water.
8. Step 8: Stir the roasted sweet potatoes into the stroganoff sauce, then add the cooked egg noodles and 1/4 cup reserved pasta water. Toss until well combined and the sauce clings to the noodles.
9. Step 9: Season with salt and black pepper to taste, then serve immediately.