One-Pot Beef Stroganoff 30 Min

• 1 lb ground beef (85/15 or 90/10)
• 8 oz cremini or button mushrooms, sliced
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp all-purpose flour
• 4 cups low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 8 oz wide egg noodles
• 1/2 cup sour cream
• 2 tbsp fresh parsley, chopped

Instructions

1. 1

   In a large deep skillet or Dutch oven over medium-high heat, brown ground beef, breaking into crumbles. Remove beef to a plate, leaving 1 tbsp drippings in pan.

2. 2

   Add sliced mushrooms and diced onion to the skillet. Sauté 5 minutes until browned and softened. Add garlic and cook 1 minute more.

3. 3

   Sprinkle flour over mushrooms and stir 1 minute to cook out raw flour taste.

4. 4

   Gradually pour in beef broth, Worcestershire sauce, and Dijon mustard, scraping up browned bits from pan bottom.

5. 5

   Return cooked beef to skillet and add uncooked egg noodles. Press noodles down into the liquid. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 8 to 10 minutes until noodles are tender.

6. 6

   Remove from heat. Stir in sour cream until creamy and sauce coats noodles. Season with salt and pepper to taste and garnish with fresh parsley.