Zucchini Stroganoff
Submitted by floggum
One-skillet beef stroganoff with julienned zucchini, egg noodles, cream of mushroom soup, and a tangy sour cream finish. Everything cooks in one pan in 30 minutes flat. A weeknight winner the whole family will love.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThirty minutes. One skillet. Dinner done.
Ground beef and onions get browned, then the noodles, zucchini, cream of mushroom soup, and seasonings all simmer together in the same pan until the noodles are tender and the sauce is thick and creamy.
A big stir of sour cream goes in right at the end, turning everything into that rich, tangy stroganoff sauce everyone craves.
The julienned zucchini cooks down into tender ribbons that blend right into the noodles. It’s a clever way to work a vegetable into a comfort food classic without anyone complaining.
Pro Tips
- Julienne the zucchini into thin matchsticks so they cook at the same rate as the noodles and blend seamlessly into the dish.
- Stir the sour cream in off the heat or on very low heat. If it boils, it can curdle and the sauce turns grainy.
- Chervil adds a subtle anise note, but basil works just as well if chervil isn’t in your spice drawer.
Ingredients
Directions
Brown beef and onions in skillet.
Add other ingredients except for sour cream and simmer covered til noodles are done.
Stir in sour cream and heat through.
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