This is a spin on traditional beef stroganoff using ground beef for an easy dinner that's ready in only 30 minutes!
– Ground chuck – Sliced mushrooms – Kosher salt – Black pepper – Garlic, minced – Unsalted butter – Yellow onion, sliced – Fresh or dried thyme – All-purpose flour – Dry white wine – Beef stock – Wide egg noodles – Sour cream – Optional: Chives
Season beef with salt and pepper. Heat a skillet and spray with cooking spray. Add beef and sear on one side until it browns.
Turn the beef over and begin to break it up slightly. How much you break up the beef is personal preference.
Add minced garlic, sliced onions, and thyme to the pan.
Saute until the beef is browned and cooked through and the onions are soft.
Remove the beef mixture. Without cleaning, melt butter and add mushrooms, salt and pepper. Saute until soft.
Add all-purpose flour to the skillet. Cook for 1-2 minutes while stirring.
Add wine and stir, scraping up any brown bits from the bottom of the pan. Then, add beef stock.
Bring to a boil for 1 minute, then reduce to low and add the ground beef back to the skillet. Cover and simmer on low heat.
Mix in sour cream. Add cooked noodles to the skillet and stir. Top with fresh chives, serve, and enjoy!