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Beef Stroganoff

Creamy, savory, and perfect for a chilly evening.
Prep Time 15 minutes
Cook Time 25 minutes
Course Main Course
Cuisine American

Ingredients
  

  • 2 tbsp. butter
  • 12 oz cremini mushrooms thickly sliced
  • ½ medium sweet onion diced
  • salt and pepper to taste
  • 1 lb lean ground beef
  • 2 cloves garlic minced
  • 1 tsp. dried thyme
  • 3 tbsp. all-purpose flour
  • ¼ c. dry white wine
  • 4 c. beef stock
  • 2 tbsp. Worcestershire sauce
  • 1 tbsp. Dijon mustard
  • 8 oz egg noodles uncooked
  • ½ c. sour cream
  • 2 tbsp. fresh parsley chopped

Instructions
 

  • Start by melting the butter in a large skillet set over medium heat. Then add in the mushrooms and onion and saute for 3-5 minutes or until the mushrooms are tender and golden. Season them with salt and pepper to taste before adding the ground beef. Crumble and cook the beef for another 3-5 minutes or until it's golden brown. Then stir in the garlic and thyme and cook for a minute until it's nice and fragrant.
  • Next, whisk in the flour and cook for a minute until it's lightly browned. Then stir in the wine, making sure to scrape the bottom of the skillet so that you get all the good browned bits off the bottom. After deglazing the pan, stir in the beef stock, sauce, Dijon, and egg noodles, then season with salt and pepper to taste. Allow the mixture to come to a boil before covering and reducing the heat to low so that it can simmer.
  • Continue to simmer the pasta until it's cooked through, about 10 minutes. Then stir in the sour cream and allow everything to come to the same temperature. Garnish and serve!
Keyword Beef Stroganoff, January Recipe, Warm January Recipes