30 Minute Skillet Ground Beef Stroganoff
One-pot 30-minute skillet ground beef stroganoff! This recipe is perfect for weeknight dinners because cleanup is a breeze, and it all comes together fairly quickly! Happy tummies all around!
Servings: 4 -5 servings
Ingredients
- 2 tablespoons EACH: butter AND Worcestershire sauce
- 12 ounces baby bell mushrooms cut into thick slices
- 1 cup chopped yellow onions
- 1 lb. lean ground beef
- 2 teaspoons garlic powder
- 1 teaspoon EACH: smoked paprika dried thyme AND mushroom powder (optional, but so good)
- 3 tablespoons all-purpose flour
- 1 tablespoon EACH: dijon mustard AND low sodium soy sauce
- 9 ounces dried egg noodles
- 4 cups low sodium beef stock
- 2/3 cup sour cream or creme fraiche
- 2 tablespoon chopped parsley for serving
Instructions
- VEGGIES: Melt 1 tablespoon of butter in a large skillet or sauté pan (one that had a lid) over medium heat. Add the mushrooms and sauté them for 5 minutes or until tender and golden brown. Add the onions and continue cooking for an additional 2 minutes stirring so nothing sticks. Season lightly with a pinch of salt and pepper and remove to a plate.
- MEAT: Add the remaining tablespoon of butter along with the ground beef and crumble and cook the beef. Season with garlic, smoked paprika, dried thyme, and mushroom powder and continue to cook until well browned; roughly 3-4 minutes. Add the mushrooms and onions back into the pot. Stir in the flour and allow it to cook for roughly 1 minute.
- NOODLES: Add the dijon, Worcestershire sauce, soy sauce, and scrape the bottom of the pot to loosen all that flavor. If it isn’t enough liquid, add a couple of tablespoons of the beef stock. Once scraped, add the remaining beef stock, along with the dried egg noodles and bring to a boil. Cover, reduce heat and allow the stroganoff to simmer until the pasta cooked all the way through, roughly 8-10 minutes.
- FINISH: When the pasta is cooked, stir in the sour cream and stir to combine and heat everything through. Serve topped with parsley!
