One Skillet Beef Stroganoff
It has been a few years since I last made beef stroganoff but when I saw a recipe on Damn Delicious for this one skillet beef stroganoff I had a sudden craving. I normally make my beef stroganoff in a Dutch oven low and slow but I was intrigued with this one-skillet quick version using ground beef. This recipe is terrific for busy weeknights and tasted fantastic! I especially loved that you cook the noodles in the sauce which gives them extra flavor. We all thought this hearty skillet beef stroganoff was delicious and paired nicely with a salad and fresh-baked bread.
How to Make One Skillet Beef Stroganoff
Melt the butter in a large skillet over medium-high heat. Add the mushrooms and onion, and cook, stirring often, until the mushrooms are tender and golden brown and the onions are softened about 4-5 minutes; season with sea salt and freshly cracked pepper, to taste.
Add the ground beef and cook until browned, about 4-5 minutes, making sure to break it up into crumbles as it cooks. Add the garlic and fresh thyme leaves and cook, stirring constantly, for 1 minute.
Add flour and cook, stirring it into the mixture, until browned, about 2 minutes. Add the wine and cook, scraping any browned bits from the bottom of the skillet. Stir in the beef broth, Worcestershire sauce, Dijon mustard, and egg noodles; toss to coat evenly. Bring to a boil; cover, reduce to heat to low, and simmer until pasta is cooked through about 9-10 minutes.
Stir in the sour cream until heated through, about 2-3 minutes. Taste and season with sea salt and freshly cracked pepper, to taste. Sprinkle the top with fresh parsley. Serve immediately. Enjoy.
Equipment
Ingredients
- 2 tbsp butter
- 12 oz cremini mushrooms, thickly sliced
- ½ yellow onion, diced
- 1 lb ground beef
- 2 cloves of garlic, minced
- 1 tsp fresh thyme leaves
- Sea salt and freshly cracked pepper, to taste
- 3 tbsp flour
- ¼ cup dry white wine
- 4 cups beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 8 oz egg noodles, uncooked
- ½ cup sour cream
- 1 tbsp fresh parsley, chopped
Instructions
- Melt the butter in a large skillet over medium-high heat.
- Add the mushrooms and onion, and cook, stirring often, until the mushrooms are tender and golden brown and the onions are softened, about 4-5 minutes.
- Add the ground beef and cook until browned, about 4-5 minutes, making sure to break it up into crumbles as it cooks. Season with sea salt and freshly cracked pepper, to taste.
- Add the garlic and fresh thyme leaves and cook, stirring constantly, for 1 minute.
- Add flour and cook, stirring it into the mixture, until browned, about 2 minutes.
- Add the wine and cook, scraping any browned bits from the bottom of the skillet.
- Stir in the beef broth, Worcestershire sauce, Dijon mustard, and egg noodles; toss to coat evenly. Bring to a boil; cover, reduce to heat to low and simmer until pasta is cooked through, about 9-10 minutes.
- Stir in the sour cream until heated through, about 2-3 minutes. Taste and season with sea salt and freshly cracked pepper, to taste.
- Sprinkle the top with fresh parsley. Serve immediately. Enjoy.
That looks mouthwatering and so flavourful!
One pot recipes are the best!
That’s a great idea, using just a giant skillet! It seems that this should work with beef strips or cubes, too. I might just have to try this the next time Ryan wants stroganoff.
This looks really good Pam and I like the one pan. I’m a fan of the dish but Bev is not so we rarely make it.
Looks delicious and a great time saver recipe.
Super easy! Thanks for sharing!