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One Skillet Beef Stroganoff

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.

One Skillet Beef Stroganoff

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.

One Skillet Beef Stroganoff

One Skillet Beef Stroganoff

One Skillet Beef Stroganoff

Prep Time: 15 minutes
Cook Time: 30 minutes
Course: Main
Cuisine: American
Servings: 6 people
Author: Pam - For the Love of Cooking / Original by Damn Delicious

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. 
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6 Comments

  1. Stephanie says:

    One pot recipes are the best!

  2. 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.

  3. 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.