One of my favorite one-pot meals for a weeknight, Ground Beef Stroganoff, has a similar vibe and reminds me a bit of the hamburger gravy my grandmother made when I was a child. Mushrooms, ground beef, and a rich, creamy gravy over egg noodles just screams comfort food. This recipe is adapted from the classic stroganoff recipe that calls for cuts of beef like sirloin. Ground beef is economical and just as delicious as the other cuts called for in this dish.
- 1 package Firsthand Foods ground beef (approx. 1 lb)
- 3 Tbs. Olive Oil
- 1 medium onion, diced
- 1 pint cremini, shiitake, or button mushrooms, sliced
- ½ tsp. Dried thyme
- ¼ tsp. Ground black pepper
- ½ tsp. salt
- ¼ cup flour
- 2 ½ cups beef stock, heated
- ½ cup sour cream
- 1 package egg noodles, cooked per instructions
- Parsley for garnish
- In a large stockpot, brown the ground beef over medium high heat until cooked through. Drain and set aside.
- Wipe out the stockpot and return it to the stovetop. Turn the heat to medium and add the olive oil. Once the oil is hot, add the onions. Sauté the onions for about 5 minutes.
- Add the mushrooms and continue to saute for about 4 more minutes.
- Add the thyme, ground pepper, salt, and the cooked ground beef to the pot and stir to combine.
- Sprinkle the flour over the mixture and stir to coat. Add the hot beef stock and stir to combine.
- Bring the mixture to a simmer for about 1-2 minutes or until it thickens. Remove it from the heat and stir in the sour cream.
- Add the cooked egg noodles to the stockpot and fold them into the sauce until completely incorporated.
- Serve with a sprinkle of chopped parsley.