No-Fuss Beef Stroganoff
“Quick and simple in under 40 minutes. This one-pot wonder will please the whole family!” INGREDIENTS
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
INSTRUCTIONS
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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