We love this recipe for Skillet Beef Stroganoff.
Even though I've been off mushrooms for this entire pregnancy I still enjoyed this immensely. It's just so satisfying.
Skillet Beef Stroganoff
Slightly adapted from America's Test Kitchen Easy Skillet Suppers
1 1/2 pounds ground beef or meatloaf mix
Salt and pepper
4 tablespoons vegetable oil
10 ounces white mushrooms, sliced thin
1 onion, chopped fine
2 tablespoons 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
1. Brown the ground beef in a large skillet with a tight-fitting lid until cooked through, then remove to a bowl.
2. Heat remaining 2 tablespoons oil in now-empty skillet until shimmering. Cook mushrooms, onion, and 1/2 teaspoon salt until liquid from mushrooms has evaporated, about 8 minutes. Stir in flour and cook for 30 seconds, then add both broths and the brandy, and return beef and accumulated juices to pan.
3. Stir noodles into beef mixture, cover, and cook, stirring occasionally, until noodles are tender, 10 to 12 minutes. Off heat, stir in sour cream and lemon juice. Season with salt and pepper.