Weeknight Mushroom and Beef Stroganoff Skillet
Author: Becky's Best Bites
Serves: 6
- 2 tbsp. butter
- 2 tbsp. extra virgin olive oil
- 1 medium sweet yellow onion, chopped
- 3 cloves garlic, minced or pressed
- 1 package (8 oz.) fresh mushrooms, sliced
- 4 tbsp. flour
- 2 cups reduced-sodium beef broth
- 1 tsp. Worcestershire sauce
- Sea salt and fresh ground pepper, to taste
- 1½ lbs. lean beef rib loin, cooked and cubed
- 1 package (12 oz.) egg noodles
- ½ light sour cream
- 2 tbsp. parsley, chopped for garnish (optional)
- Melt butter in a large, deep skillet or pot over medium-high heat.
- Add olive oil, onion and garlic and sauté for 2-3 minutes or until the onions begin to soften and turn translucent.
- Add the mushrooms and continue to sauté for about 5 minutes or until the mushrooms release their juices and browned.
- Sprinkle in the flour, cook for about a minute while stirring.
- Add the beef broth, worcestershire sauce, salt and pepper and stir to combine.
- Cook for about 2 minutes or until the sauce just starts to thicken a bit.
- Add beef pieces and egg noodles and stir to combine. Cover and bring to a boil.
- Once boiling, remove lid, stir and reduce heat to a simmer.
- Recover and simmer for 7-10 minutes or until egg noodles have cooked to al dente, stirring occasionally.
- Once noodles are tender, stir in sour cream and sprinkle with parsley (if desired).
- Serve hot
Recipe by Becky's Best Bites at https://beckysbestbites.com/weeknight-mushroom-beef-stroganoff-skillet/
3.5.3226