Weeknight Mushroom and Beef Stroganoff Skillet
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 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)
Instructions
  1. Melt butter in a large, deep skillet or pot over medium-high heat.
  2. Add olive oil, onion and garlic and sauté for 2-3 minutes or until the onions begin to soften and turn translucent.
  3. Add the mushrooms and continue to sauté for about 5 minutes or until the mushrooms release their juices and browned.
  4. Sprinkle in the flour, cook for about a minute while stirring.
  5. Add the beef broth, worcestershire sauce, salt and pepper and stir to combine.
  6. Cook for about 2 minutes or until the sauce just starts to thicken a bit.
  7. Add beef pieces and egg noodles and stir to combine. Cover and bring to a boil.
  8. Once boiling, remove lid, stir and reduce heat to a simmer.
  9. Recover and simmer for 7-10 minutes or until egg noodles have cooked to al dente, stirring occasionally.
  10. Once noodles are tender, stir in sour cream and sprinkle with parsley (if desired).
  11. Serve hot
Recipe by Becky's Best Bites at https://beckysbestbites.com/weeknight-mushroom-beef-stroganoff-skillet/