Skillet Beef Stroganoff

Ground beef, mushrooms, and onion in a sour cream pan sauce over egg noodles. One skillet and a pot, about 40 minutes.

By Brandon Carroll

Yield: 4 servings

Prep: 10 minutes

Cook: 30 minutes

Total: about 40 minutes

Ingredients

• 8 ounces egg noodles
• 1 teaspoon kosher salt, plus more for the pasta water
• 1 pound ground beef
• 1/2 teaspoon black pepper
• 1 tablespoon avocado oil
• 1 medium onion, sliced
• 8 ounces cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 1 1/2 cups beef stock
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 3/4 cup sour cream
• 1 tablespoon unsalted butter
• 2 tablespoons chopped chives

Instructions

1. Boil the noodles in salted water until just tender. Drain and toss with the butter.
2. Heat a large skillet over medium-high heat. Brown the ground beef with 1 teaspoon salt and the pepper, breaking it up, about 6 minutes. Transfer to a plate. Leave the drippings.
3. Add the oil if the pan is dry. Cook onion and mushrooms 5 to 6 minutes until browned. Stir in garlic for 30 seconds.
4. Sprinkle in the flour and cook 1 minute. Pour in beef stock, Worcestershire, and Dijon. Scrape the pan and simmer 3 minutes until slightly thickened.
5. Return the beef. Take the pan off the heat and stir in the sour cream. Fold in the noodles, top with chives, and serve.