One of the dishes that Andy really likes is Ground Beef Stroganoff... one of the dishes I really did not like as a kid? Ground Beef Stroganoff. Apparently neither did my dad, since when I asked my mom for her recipe she said he didn't like it so she tossed the recipe. I have an idea of what was in there but decided not to wing it. I found this recipe and it seemed like a winner. We did extra beef broth instead of the wine and honestly - it was very good. Andy really liked it too. The kids? They were convinced to eat once they were offered Smarties for clean plates. Hey... sometimes you do what you have to do to get the job done.
One Pot Beef Stroganoff
2 tablespoons unsalted butter
12 ounces cremini mushrooms, thickly sliced
1/2 medium sweet onion, diced
Kosher salt and freshly ground black pepper, to taste
1 pound lean ground beef
2 cloves garlic, minced
1/2 teaspoon dried thyme
3 tablespoons all-purpose flour
1/4 cup dry white wine
4 cups beef stock
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
8 ounces egg noodles, uncooked
1/2 cup sour cream
2 tablespoons chopped fresh parsley leaves
Melt butter in a large skillet over medium heat. Add mushrooms and onion, and cook, stirring occasionally, until mushrooms are tender and browned, about 3-5 minutes; season with salt and pepper, to taste.
Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks. Stir in garlic and thyme until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute.
Stir in wine, scraping any browned bits from the bottom of the skillet.
Stir in beef stock, Worcestershire, Dijon and egg noodles; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 9-10 minutes.
Stir in sour cream until heated through, about 1-2 minutes.
Serve immediately, garnished with parsley, if desired.
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