One-Skillet Beef Stroganoff
Servings 6 people
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, breaking 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 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.