Monday, March 14, 2016

Skillet Beef Stroganoff

Years and years ago, when Jon and I first got married, I wasn't much of a cook. On top of that, I was a vegetarian and he was a carnivore, so every meal included two versions of the dish.

I used a lot of tofu and fake meats, like recipe crumbles. I still love tofu but now that I eat meat again, I have no use for the fake meats. However, back then they came in really handy, especially when making dishes that called for ground meat. We were both able to sit and enjoy things like tacos, stuffed peppers, and meat sauce and spaghetti together, even if it did mean extra pots to wash.

One dish I started making was a stroganoff casserole. Over the years it has changed and evolved, so I thought it was time to post what the recipe has become, this Skillet Beef Stroganoff. Now I make it with real ground beef and we all eat it that way, but this dish could easily be made using recipe crumbles and a vegetarian broth.

Besides cooking the noodles (which you could easily do ahead of time), this is a one pan dish. Everything is prepared and baked in the skillet, and the result is a beefy, hearty, creamy and cheesy comforting dinner.

Skillet Beef Stroganoff
Original Recipe by Mary Ellen of Mary Ellen's Cooking Creations

  • 1 lb lean ground beef
  • 1 sm onion, chopped
  • 2 cloves garlic, minced
  • 6 white or crimini mushrooms, rubbed clean and chopped
  • Salt and pepper
  • 1 tsp dried thyme
  • 1 c beef stock (you may not need this much or you may need more so have it on hand).
  • 3 Tbsp sour cream 
  • 1/2 c cheddar cheese
  • 8 oz cooked egg noodles (I love using the yolk free noodles)
  • Heat your oven to 375 degrees
  • Heat a large, oven proof skillet over medium high heat. Add the ground beef and cook, chopping into smaller pieces, until almost cooked through.
  • Add the onions, garlic, and mushrooms. Cook 4-5 minutes until everything has softened.
  • Add salt, pepper, and thyme; stir. 
  • Slowly add the beef stock - you may not need all of it, you just want it to be a nice gravy under the beef. You can always add more as you begin to mix anything, but you can't take it out if you add too much!
  • Mix in the sour cream, half of the cheese, and the noodles. If you can't see any of the stock, add a bit more and stir. 
  • Top with the rest of the cheese and transfer to the oven; bake 20 minutes or until hot and bubbly. 

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