Ground Beef Stroganoff Skillet

Ingredients

• 1 1/4 lb ground beef (85/15)
• 12 oz wide egg noodles
• 2 tablespoons unsalted butter
• 1 large yellow onion, chopped
• 10 oz white mushrooms, sliced
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 2 1/2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Dijon mustard
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 3/4 cup sour cream
• 2 tablespoons chopped fresh dill

Before you cook

• Chop the onion, slice the mushrooms and mince the garlic.
• Bring a large pot of salted water to a boil for the noodles.
• Let the sour cream sit out so it comes to room temperature.

Steps

1. Cook the egg noodles in the boiling water for 7 minutes, until just tender, then drain them and set them aside.
2. Brown the ground beef in a large skillet over medium-high heat for 7 minutes, breaking it into small crumbles.
3. Spoon off all but about a tablespoon of the fat.
4. Add the butter, onion and mushrooms and cook for 8 minutes, until the mushrooms release their liquid and the pan turns dry and browned.
5. Stir in the garlic and cook for 30 seconds.
6. Sprinkle the flour over everything and stir for 1 minute.
7. Pour in the beef broth while stirring and scrape the bottom of the skillet clean.
8. Add the Worcestershire sauce, Dijon, paprika, salt and pepper and simmer for 5 minutes until the sauce thickens.
9. Take the skillet off the heat and stir in the sour cream so it melts in without curdling.
10. Fold the drained noodles into the sauce and scatter the dill over the top.