One Skillet Ground Beef Stroganoff
1 tablespoon olive oil
8 oz white button mushroom (225 g), sliced
2 tablespoons butter
½ onion, diced
1 lb ground beef (455 g)
2 teaspoons garlic powder
3 tablespoons flour
1 teaspoon paprika
¼ cup dry sherry (60 mL)
4 cups low sodium beef broth (945 mL)
1 ½ teaspoons salt
½ teaspoon pepper
4 cups dry egg noodle (400 g)
½ cup sour cream (115 g)
2 tablespoons fresh parsley, chopped
How to Make It
Add olive to a large pan over medium heat. Once the oil begins to shimmer, add the mushrooms and cook until tender, 5 to 6 minutes. Transfer the mushrooms to a plate.
In the same pan, add the butter. Add the onion, ground beef, and garlic powder. Stir until the meat is browned, breaking it up as you stir.
Drain any excess fat and return the pan to the stove.
Add the flour and paprika. Stir until thick, about 1 to 2 minutes.
Add the sherry, and stir, scraping up any brown bits from the bottom of the pan.
Add the beef broth and bring the mixture to a boil.
Add the egg noodles, salt, and pepper. Reduce the heat to simmer. Cover the pan with a lid.
Stir often, until the noodles are tender, about 8 to 10 minutes.
Return the mushrooms to the pan and stir to combine.
Add the sour cream and stir. Top with chopped parsley.
Liquid Measuring Cup
One-Pot or Pan
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