One-Skillet Ground Beef Stroganoff

• olive oil1 tablespoon
• white button mushroom8 oz
• unsalted butter2 tablespoon
• yellow onion½
• ground beef1 lb
• garlic powder2 teaspoon
• all-purpose flour3 tablespoon
• paprika1 teaspoon
• dry sherry4 tbsp
• low-sodium beef broth4 cups
• kosher salt1 ½ teaspoon
• freshly ground black pepper½ teaspoon
• dried egg noodles1 lb
• sour cream4 oz
• finely chopped fresh parsley2 tablespoon

Instructions

1. 1

   Heat the olive in a large pan over medium heat.

2. 2

   Once the oil begins to shimmer, add the mushrooms and cook until tender, 5-6 minutes.

3. 3

   Transfer the mushrooms to a plate.

4. 4

   Melt the butter in the same pan.

5. 5

   Add the onion, ground beef, and garlic powder.

6. 6

   Cooking until the meat is browned, stirring to break up into small pieces.

7. 7

   Drain any excess fat, then return the pan to the stove.

8. 8

   Add the flour and paprika.

9. 9

   Stir until thickened, 1-2 minutes.

10. 10

    Add the sherry, and stir to scrape up any browned bits from the bottom of the pan.

11. 11

    Add the beef broth and bring to a boil.

12. 12

    Add the egg noodles, salt, and pepper.

13. 13

    Reduce the heat to low, cover, and simmer, stirring often, until the noodles are tender, 8-10 minutes.

14. 14

    Return the mushrooms to the pan and stir to combine.

15. 15

    Add the sour cream and stir.

16. 16

    Top with the parsley.

17. 17

    Enjoy!