Stovetop Beef Stroganoff

Stovetop Beef Stroganoff

We got this recipe from America's Test Kitchens and modified it to suit our taste. It is a very quick and very easy to make weeknight meal.

8 oz	white button mushrooms, thinly sliced
2 tbl (total)	canola oil
1 tsp (total)	salt
2 cloves	garlic, minced
¾ tsp (total)	freshly ground black pepper
1 lb	ground chuck or ground beef
3 tbl	AP flour
¼ cup	white wine or sherry
3½ cups	chicken stock
8 oz	egg noodles
¼ cup	sour cream
4	green onions, just the green parts, thinly sliced

Turn the heat up to medium high under a large Dutch oven and add one tablespoon of canola oil. Add the mushrooms and ¼ teaspoon of salt and cook for 5 minutes or until the mushrooms start to brown and give up all their moisture. Take the mushrooms out of the Dutch oven, transfer them to a plate, and set them aside.

Keeping the heat at medium high, add the second tablespoon of canola oil to the Dutch oven. Add the onion, garlic, ½ teaspoon black pepper, and ½ teaspoon of salt. Cook, stirring frequently, for 5 minutes or until the onion is softened. Now add the beef to the Dutch oven along with ¼ tsp salt and ¼ teaspoon of black pepper. Cook the beef, breaking it up with a spoon, until it is no longer pink. Add the flour, stir everything and cook for 1 minute. Now add the wine or sherry and stir to deglaze the Dutch oven. Add the chicken broth, stir well and scrape anything that sticks to the bottom of the pot off. Let this cook for 5 minutes.

Add the egg noodles and stir well. Bring to a simmer, and simmer the noodles, uncovered, for 10 to 12 minutes. Turn off the heat, add the sour cream and the mushrooms from earlier, and stir well.

Serve topped with the sliced green onions.

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