Skillet Ground Beef Stroganoff

We've been eating out a lot.

(you can probably guess that based on the infrequent posts here lately)

I love all food so eating out is just fine with me but after awhile our options get pretty limited. We don't live near much more than basic chain spots. I'm no snob; I'll happily dine at Chili's or Panda Express but even I get sick of it all after awhile.

Over the weekend, I decided I was tired of eating out and wanted to cook. We were already stopping by a grocery store so I grabbed just the ingredients for this meal. Not usually the way I grocery shop, but it worked in a pinch.

This meal was super fast, inexpensive, and so warm and comforting. And - just one pot needed! Perfect for a weeknight or a weekend when you don't want to eat yet another take-out meal.

*I didn't have brandy or cognac on hand so I used a bit of Worcestershire sauce and then some beef broth for this step

Skillet Ground Beef Stroganoff
1/2 Tbsp. canola or olive oil
1 lb. ground beef or ground sirloin
1 onion, finely diced
12 oz. white mushrooms, sliced
1/2 cup brandy or cognac (see note above)
2 Tbsp. flour
4 cups beef broth
1/2 lb. egg noodles
1 cup sour cream (light is fine)
2 tsp. lemon juice

Heat a large saute pan with lid or a Dutch oven over medium high heat. Add the oil and, once hot, the ground beef. Don’t stir the beef; instead, let it brown on one side completely. Add the onions. Stir, breaking up the ground beef, until the beef is browned and onions are tender. Move to a bowl, draining any excess fat.

To the skillet, add the mushrooms and a small pinch of salt (and a little more oil, if necessary). Cook until the liquid from the mushrooms has evaporated, about 8 minutes. Add the brandy and lift any browned bits from the bottom of the pan. Boil for about 1 minute before adding flour. Cook for 30 seconds; then, add the broth and bring to a boil. Stir in the noodles and the beef. Cover partially with a lid and cook, stirring occasionally, until noodles are tender, about 10 minutes.

Remove from the heat and stir in the sour cream and lemon juice. Season to taste with salt and pepper.

Source: Elly Says Opa