One-Pot Beef Stroganoff

Instructions

1. 1

   Prepare the vegetables and herbs

   Mince the onion. Thinly slice enough mushrooms to measure 1 cup. Strip the thyme leaves from their stems and chop the parsley.

2. 2

   Cook the onion

   Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring often, until it begins to brown, 2 to 3 minutes.

3. 3

   Brown the beef

   Add the beef, 1 teaspoon kosher salt, garlic powder, onion powder, paprika, and black pepper. Cook, breaking up the meat, until browned, no longer pink, and cooked to 160°F, 5 to 7 minutes. Drain excess grease as needed, leaving about 2 tablespoons in the skillet.

4. 4

   Cook the mushrooms

   Stir in the Dijon mustard and mushrooms. Cook, stirring often, until the mushrooms soften, 3 to 4 minutes.

5. 5

   Cook the noodles

   Add the egg noodles, beef broth, and white wine vinegar. Bring to a boil and cook, stirring often, until the noodles are tender and most of the liquid is absorbed, about 12 minutes.

6. 6

   Finish and serve

   Remove the skillet from the heat. Stir in the sour cream and thyme. Taste and add more salt as needed, then garnish with the parsley.