Ready for some comfort food? Put away that box of burger buddy and make this simple stroganoff in less time than it takes for delivery.

Starting with a standard beef stroganoff recipe, I cut out some steps and switched out ingredients for a quicker, modern take. You can easily elevate this family favorite with fresh veggies and a rich, creamy sauce from scratch. This meal can be on the table in under 30 minutes, from start to finish, so let's get cooking!

Recipe: Beef Stroganoff (serves 4 to 5)

Ingredients:

• 1 lb. ground beef
• 1 large yellow onion, chopped
• 1 quart fresh white mushrooms, sliced
• 1 cup beef broth
• 1 cup sour cream
• Worcestershire sauce to taste
• 1/2 tsp. garlic powder
• Salt and pepper to taste
• 1 T. corn starch
• 3 T. hot water
• Egg noodles
• Chopped parsley (optional)

Photo by Sarina Petrocelly

Method:

Over medium-high heat, in a large skillet, brown the ground beef until just done, seasoning it lightly with salt and pepper. Remove the meat with a slotted spoon and set it aside on a plate. Drain off most of the drippings, reserving about 1 tablespoon visible in the pan.

Turn the heat down to medium and sautée the chopped onions, stirring and scraping up the browned bits. Add the sliced mushrooms and combine well with the onions. Let the vegetables cook down for about five minutes, then slowly pour in the beef broth. Turn the heat down to low and leave it to simmer for ten minutes.

In a pot of boiling, salted water, get your egg noodles going and cook them according to the package instructions.

Add the sour cream to the simmering sauce and vegetables. Stir well, then season with a few dashes of the Worcestershire sauce, garlic powder, salt, and pepper. Make a slurry with the corn starch and hot water, add it to the sauce, and let the mixture thicken for about two minutes, stirring occasionally. Add the ground beef back to the pan and fold it in gently. That's all there is to it! Serve the stroganoff over the egg noodles, garnished with fresh chopped parsley.

Variations:

• You could easily switch out ground turkey or chicken for the ground beef. Just make sure you cook it first and then put it in the finished sauce after the simmering step. Ground meat overcooks quickly so this is the best way to avoid a mealy mouthful.
• The yellow onion is a personal preference, `but you can use a sweet onion or white onion if that's what you have on hand.
• Canned mushrooms will work in a pinch, but using fresh mushrooms makes this dish much better. Want to get really fancy? Mix white mushrooms with baby Bellas or fresh oyster mushrooms torn into shreds.
• If you don't have beef broth, a bouillon cube dissolved in hot water will be fine. Stock concentrate would be even better.
• Because this dish has a creamy sauce, leftovers actually freeze very well. Double the recipe and make your own frozen lunches to take to work later.

Once you try this easy recipe, you'll never go back to the boxed stuff again. Beef stroganoff has never been this simple!

Do you have a quick go-to dish that you can whip up quickly? Let us know what it is in the comments.

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