One-Skillet Beef Stroganoff

It’s been a few years since I last made beef stroganoff, but when I saw this easy one-skillet beef stroganoff recipe on Damn Delicious I had a sudden craving. I normally make my beef stroganoff in a Dutch oven, low and slow, but I was intrigued by this one-skillet, quick version using ground beef. This recipe is terrific for busy weeknights and tastes fantastic! I especially loved that you cooked the noodles in the sauce, which made them extra flavorful. My whole family thought this hearty skillet beef stroganoff recipe was delicious and paired nicely with a loaded garden salad and freshly baked bread.

One-Skillet Beef Stroganoff

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

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, breaking it up into crumbles as it cooks. Add the garlic and fresh thyme leaves and cook, stirring constantly, for 1 minute.

Add the 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 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.