Noodle Stroganoff
Submitted by trtg
Noodle stroganoff with ground beef, mushrooms, Burgundy wine, and sour cream, made in one pan with the egg noodles cooked directly in the sauce. A 30-minute weeknight dinner for six.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minOne pan, 30 minutes, and the egg noodles cook right in the sauce. That’s the kind of beef stroganoff a weeknight actually welcomes.
Scallions, garlic, and mushrooms go golden in butter first, then the ground beef browns in the same pan. A splash of Burgundy, lemon juice, and beef consomme go in next, and the whole thing simmers for 15 minutes before the uncooked noodles are stirred directly into the liquid. Five minutes covered and they’re tender, having soaked up every bit of flavor in the pan.
The sour cream folds in right at the end. Heat it quickly and serve immediately. Boiling after the sour cream is added will break the sauce into something grainy and separated, so the moment it’s warm, it goes on the table.
Ingredients
Directions
In hot butter in skillet, sauté scallions, garlic and mushrooms until lightly browned.
Add beef; cook, stirring, until red colour disappears.
Stir in lemon juice, burgundy, consomme, salt and pepper.
Simmer, uncovered, 15 min.
Stir in uncooked noodles. Cook, covered, 5 min. or until noodles are tender.
Mix in sour cream, heat quickly but do not boil.
Serve at once, sprinkled with parsley.
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