This Skillet Beef Stroganoff has been a family favorite for years but I was never happy with the photo. Whenever I ask SP for meal ideas he usually suggests this one, so I figured it was time to take a new picture. You’ve got to love one-pot meals. Cooking the pasta in the sauce adds a silkiness and everything comes together beautifully. This one has really stood the test of time.
Skillet Beef Stroganoff
America’s Test Kitchen Easy Skillet Suppers
1 pound ground beef
Salt and pepper
10 ounces white mushrooms, sliced thin
1 onion, chopped fine
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1 1/2 cups beef broth
1/3 cup brandy
1/3 pound wide egg noodles (3 cups)
2/3 cup sour cream
2 teaspoons lemon juice
Heat a large skillet over medium-high heat. Add the ground beef and cook until it begins to brown. Add the mushrooms, onion, and 1/2 teaspoon salt to the skillet and cook until the liquid from the mushrooms has evaporated, about 8 minutes.
Stir in flour and cook for 30 seconds, then add both broths and the brandy. Bring to a boil, then stir in the noodles. Cook, stirring occasionally, until noodles are tender, 10 to 12 minutes. Remove the skillet from the heat and stir in the sour cream and lemon juice. Season with salt and pepper, to taste.
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