Lemon & Thyme Beef Stroganoff

Lemon & Thyme Beef Stroganoff

by 15 people

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Makes: 4 servings

Prep: 10 mins

Cook: 20 mins

  • 1 12 ounce package  extra-wide egg noodles
  • 1 1/2 pounds lean ground beef
  • 1 onion, chopped
  • 5 teaspoons chopped fresh thyme
  • salt and pepper
  • 1/2 cup vegetable broth
  • 1 8 ounce container  sour cream
  • 1 1/2 teaspoons dijon mustard
  • 1 lemon, halved lengthwise
  1. In a large pot of boiling, salted water, cook the egg noodles according to package directions. Drain.
  2. Meanwhile, in a nonstick skillet, brown the beef over medium-high heat, stirring, until no longer pink, 6 to 8 minutes.
  3. Add the onion and 4 tsp. thyme and cook until softened, 5 minutes; season with salt and pepper. Stir in the broth and reduce the liquid for 3 minutes. Lower the heat and stir in the sour cream, mustard and the juice of one lemon half until heated through, 2 minutes.
  4. Spoon the stroganoff mixture over the noodles. Top with the remaining 1 tsp. thyme and serve with wedges sliced from the remaining lemon half.
Tip Test-Kitchen Tip
  • Rolling the lemon on the counter under your palm before slicing softens its pulp, making it easier to juice.