Cost Conscious Stroganoff

Adapted from Emeril’s recipe for Beef Stroganoff Dinner in a Skillet
Serves 6


-1 teaspoon olive oil
-1 pound ground beef
-1/2 teaspoon salt
-1/2 teaspoon freshly ground pepper
-1 cup chopped onion
-1 clove garlic
-14 ounces sliced mushrooms (I used baby bellas)
-2 sprigs fresh thyme, stems removed
-14 ounces dried fettucini, cooked according to package directions
-1 cup beef broth
-1 cup sour cream
-1/2 teaspoon hot paprika
-1 teaspoon whole grain Dijon Mustard
-Additional sour cream for garnish, optional


In a large cast iron skillet or frying pan, heat the oil over medium heat. Season the beef with the salt and pepper and add it to the pan. Cook, stirring, until well browned. Remove beef from skillet and set aside, draining off excess fat.

Add the onions and cook, stirring until soft, 3-4 minutes. Add the mushrooms, garlic, and thyme and cook, stirring until the mushrooms have released their juices, about 4 minutes. Add the ground beef back to the pan along with the remaining ingredients. Cook, stirring, until the mixture thickens slightly, about 6-8 minutes. Serve with additional sour cream if desired.

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