One-Pot Beef Stroganoff

Ingredients

• 250 g Ground beef
• 200 g Mushrooms, sliced
• 150 g Egg noodles
• 1 Onion, diced
• 2 cloves Garlic, minced
• 500 ml Beef broth
• 120 g Sour cream
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard(optional)
• 1 tbsp Olive oil
• to taste Salt and black pepper
• 2 tbsp Fresh parsley, chopped(optional)

Instructions

1. 1

   Heat olive oil in a large pot or deep skillet over medium-high heat. Add the ground beef and cook for 4-5 minutes, breaking it up, until browned. Remove excess fat if needed.

2. 2

   Add the diced onion and cook 3 minutes until softened, then stir in the garlic and mushrooms. Cook another 4-5 minutes until the mushrooms release their liquid and begin to brown.

3. 3

   Stir in the Worcestershire sauce and Dijon mustard, then pour in the beef broth. Bring to a simmer and add the egg noodles. Cover and cook 10-12 minutes, stirring occasionally, until the noodles are tender and most of the liquid is absorbed.

4. 4

   Reduce heat to low, stir in the sour cream until the sauce is creamy, and season with salt and pepper. Warm through for 1-2 minutes without boiling.

5. 5

   Top with fresh parsley and serve immediately.