Yield: 4 Servings

adapted from: Damn Delicious

Now you can make everyone’s favorite Stroganoff in ONE POT with ground beef! No-fuss + budget-friendly with the quickest clean-up!

• 2TBS unsalted butter, divided
• 8oz Cremini or button mushrooms (see note), thickly sliced
• ½medium sweet onion, diced
• Kosher salt and freshly ground black pepper, to taste
• 1lb lean ground beef
• 2cloves garlic, minced
• ½tsp dried thyme
• 3TBS AP flour
• ¼cup dry white wine
• 4cups beef stock
• 2TBS Worcestershire sauce
• 1TBS Dijon mustard
• 8oz egg noodles, uncooked
• ½cup sour cream
• 2TBS chopped fresh parsley leaves

Mushrooms:

Melt 2 TBS butter in a large skillet over medium heat. Add mushrooms and cook, stirring occasionally, until mushrooms shrink and start to brown, about 3 – 5 minutes.

Onions:

Add another TBS butter and diced onion, and cook, stirring occasionally, until mushrooms are tender and onions are transparent, about 3 – 5 minutes; season with salt and pepper, to taste.

Ground beef:

Add ground beef and cook until browned, about 3 – 5 minutes, making sure to crumble the beef as it cooks.

Stroganoff:

Stir in 2 cloves of minced garlic (heaping tsp) and ½ tsp thyme until fragrant, about 1 minute.

Stir in 3 TBS flour until lightly browned, about 1 minute.

Stir in wine, scraping any browned bits from the bottom of the skillet.

Stir in 4 cups beef stock, 2 TBS Worcestershire, 1 TBS Dijon mustard and 8 oz egg noodles. Season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is just cooked through, about 6 – 8 minutes.

Stir in ½ cup sour cream until heated through, about 1 – 2 minutes.

Serve immediately, garnished with parsley, if desired.

Note: Cremini, white button and Portobello mushrooms are all the same mushroom, Agaricus bisporus, White button mushrooms are the youngest and Cremini are partially matured. They are usually brown and often marked as Baby Bella. Portobello mushrooms are fully grown white button mushrooms