Ground Beef Stroganoff

Serves 4

Total Time 50 minutes

Ingredients

• 2 tablespoons vegetable oil, divided
• 8 ounces white mushrooms, trimmed and sliced thin
• 1 teaspoon table salt, divided
• onion, chopped fine
• 2 garlic cloves, minced
• ¾ teaspoon pepper, divided
• 1 pound 85% lean ground beef
• 3 tablespoons all-purpose flour
• 4 cups chicken broth
• ¼ cup dry white wine
• 8 ounces (4 cups) egg noodles
• ½ cup sour cream, plus extra for serving
• 2 tablespoons minced fresh parsley or chives

Directions

1. Heat 1 tablespoon oil in Dutch oven over medium-high heat until shimmering. Add mushrooms and ¼ teaspoon salt and cook until liquid has evaporated and mushrooms begin to brown, 5 to 7 minutes; transfer to bowl.
2. Add remaining 1 tablespoon oil to now-empty pot and return to medium-high heat until shimmering. Add onion, garlic, ½ teaspoon salt, and ½ teaspoon pepper and cook, stirring occasionally, until onion begins to soften, about 5 minutes. Add beef, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper and cook, breaking up meat with wooden spoon, until no longer pink, 5 to 7 minutes.
3. Add four and stir until beef is well coated; cook for 1 minutes. Stir in broth and wine and bring to simmer, scraping up any browned bits. Cook until mixture is slightly thickened, about 3 minutes. Stir in noodles, reduce heat to medium, and cook uncovered, until noodles are tender, 10 to 12 minutes, stirring occasionally.
4. Off heat, stir in sour cream and mushrooms until fully combined. Season with salt and pepper to taste. Sprinkle individual bowls with parsley and serve, passing extra sour cream separately.

From America's Test Kitchen, One-Hour Comfort