One-Skillet Beef Stroganoff

It has 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 with this one-skillet quick version that used ground beef. This recipe is terrific for busy weeknights and tasted 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 was delicious and paired nicely with a salad and fresh-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, 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 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

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Course: Main

Cuisine: American

Servings: 6 people

Author: Pam - For the Love of Cooking / Original by Damn Delicious

Equipment

• Large skillet

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 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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