Weeknight Beef Stroganoff

PREP: 15 min | COOK: 20 min

Coming up with a delicious weeknight meal may seem difficult, especially when kids are in school and time is limited. Not to worry. This sensationally tasting ground beef stroganoff is quick to prepare, and is always a huge hit with kids and adults alike.

Ingredients

1 tsp vegetable oil

1 lb ground beef, 85% lean

Salt and pepper

8 oz egg noodles (about 3 cups uncooked)

2 tbsp unsalted butter

1 medium onion chopped

8 oz mushrooms sliced

1½ cup beef broth or stock

1 tbsp Dijon mustard

1 cup sour cream

1 tbsp dill fresh, chopped (or 1 tsp dried dill)

1 tsp smoked paprika

Italian parsley fresh, chopped (for garnish if desired)

Instructions

1. Bring a pot of lightly salted water to a boil.

2. Meanwhile, heat the oil in a large skillet over medium heat. Add the ground beef, and cook until no longer pink, turning occasionally. Season with ¼ teaspoon of salt and pepper. Tilt the skillet to the side and use a spoon or folded paper towel to remove most of the grease. Dispose responsibly (not down the drain). Use a slotted spoon to remove the beef and place on a platter or plate.

3. Add the pasta and cook according to package instructions. Set aside.

4. Melt the butter in the same skillet over medium heat. Add the onions and mushrooms, and sauté until soft and the mushrooms are releasing their liquid and starting to brown, about 10 to 12 minutes. Sprinkle the mushrooms with a pinch of salt and pepper and stir.

5. Stir in the beef broth and simmer for about 5 minutes.

6. Stir in the browned beef, Dijon mustard, and sour cream. Simmer another few minutes.

7. Mix in the fresh dill, smoked paprika, 1 teaspoon salt, and ½ teaspoon black pepper. Simmer for another minute or so.

8. Drain the egg noodles and stir into the beef sauce. Serve at once, with chopped parsley for garnish, if desired.

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