I don’t know about everyone else, but ever since this pandemic hit, I’ve been ordering take-out way too much. I’ve justified it a few different ways: 1) I’m supporting local restaurants; 2) I’m too stressed with work to cook; 3) I’m trying to survive a pandemic – I deserve this! Also, it seems like my social media is just flooded with really great takeout deals from local restaurants so the temptation is much higher too.
Anyways, I’ve decided I needed to slow down on the takeout a bit, because both clothes and money are getting a little tight. The husband and I have both been working out of the home this entire time, so I still need to find recipes that I can easily make in under half an hour, with a toddler and a baby demanding attention, and can be easily reheated for the husband when he gets home later. This ground beef stroganoff checks all the boxes. It takes 30-40 minutes in total (including prep time), the only prep is washing and prepping the mushrooms, garlic, and onion (and that can all be done the night before if needed), it is easily reheated, and makes for great leftover lunches. Oh! And it is also a one-pot meal, so less dishes to do afterwards!
This will be a regular rotation in my meal prep for sure!
Ground Beef StroganoffPrint Recipe
- 2 tbsp butter
- 1 package of cremini mushrooms, thickly sliced
- 1 small onion, or 1/2 a large onion, diced
- 1 lb lean ground beef
- 3 cloves garlic, minced
- 1/2 tsp dried thyme
- 3 tbsp flour
- 1/4 cup white wine
- 4 cups beef broth
- 2 tbsp Worcestershire sauce
- 2 tbsp Dijon mustard
- 1 package egg noodles, uncooked
- 1/2 cup sour cream
- fresh parsley, for garnish
- salt and pepper
Melt butter in a large, deep skillet over medium heat. Add mushrooms and onion and cook for 5 minutes, stirring occasionally, until mushrooms are tender and browned. Season with salt and pepper.
Add ground beef and cooked until browned, about 5 minutes. Stir in garlic and thyme and cook for 1 more minute.
Stir in flour and cook for 1 minute.
Stir in the white wine.
Stir in the beef broth, Worcestershire sauce, and Dijon mustard. Season with salt and pepper.
Add in the egg noodles and bring to a boil. Cover, reduce heat to low, and simmer until pasta is cooked through, about 10 minutes.
Stir in sour cream, and let it heat through for another 2 minutes.
Serve and garnish with the parsley, if desired.