Made in one skillet
- 8 oz. white button or baby bella mushrooms, sliced and roughly chopped
- 2 tbsp butter
- 1/2 onion, diced
- 1 clove garlic, chopped (optional)
- 1 lb. ground beef (up to 1.5 lbs, can mix beef + turkey)
- 3 Tbsp flour
- 1 tsp paprika
- 1/4 cup wine (or apple cider vinegar works too)
- 4 cups beef stock
- 1 Tbsp better than bullion beef
- 8 oz (4 cups) dry egg noodles
- 1/2 to 3/4 cup sour cream
- 1/4 cup parsley, chopped
-
Add a drizzle of olive oil and mushrooms to a large skillet, season with salt, and sauté over medium-high heat until tender, about 5 minutes. Set aside.
-
Melt the butter, add onion and garlic, season with salt, and sauté until tender and fragrant, about 5 minutes. Add the ground beef, season with salt, and cook, breaking it up until cooked through. Drain any extra fat and return skillet to heat.
-
Stir in the flour and paprika and cook for about a minute. Add the wine (or ACV) and stir, scraping any browned bits from the pan, cooking until mostly evaporated.
-
Stir in the beef stock and bullion, and season with salt. Bring mixture to a boil and add egg noodles. Reduce heat to a simmer and cover. Stir occasionally until noodles are tender, about 8 to 10 minutes. Return the mushrooms to the skillet and stir to combine.
-
Stir in the sour cream, to taste, and and freshly chopped parsley. Season to taste with salt and pepper. Serve warm and enjoy!
From https://iwashyoudry.com/one-skillet-ground-beef-stroganoff/ (The timing there is aspirational — prep takes me 15 minutes, cook time more like 30 minutes) I had to season the ingredients well throughout.