No-Fuss Beef Stroganoff

No-Fuss Beef Stroganoff
No-Fuss Beef Stroganoff

“Quick and simple in under 40 minutes. This one-pot wonder will please the whole family!”


  • 2 tablespoons unsalted butter
  • 12 ounces cremini mushrooms, thickly sliced
  • 1/2 medium sweet onion, diced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 pound ground beef
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 3 tablespoons all-purpose flour
  • 1/4 cup dry white wine
  • 4 cups beef stock
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 8 ounces egg noodles, uncooked
  • 1/2 cup sour cream
  • 2 tablespoons chopped fresh parsley leaves


  • Melt butter in a large skillet over medium heat
  • 3-5 minutes- Add mushrooms and onion, and cook, stirring occasionally, until mushrooms are tender and browned
  • Season with salt and pepper, to taste.
  • 3-5 minutes- Add ground beef and cook until browned
  • Make sure to crumble the beef as it cooks
  • Stir in garlic and thyme until fragrant, about 1 minute
  • Whisk in flour until lightly browned, about 1 minute
  • Stir in wine, scraping any browned bits from the bottom of the skillet
  • Stir in beef stock, Worcestershire, Dijon and egg noodles
  • Season with salt and pepper
  • 9-10 minutes- Bring to a boil; cover, reduce heat and simmer until pasta is cooked through
  • 1-2 minutes- Stir in sour cream until heated through, about 1-2 minutes
  • Serve immediately,
  • (Optional)- Garnished with parsley


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