Beef & Mushroom Stroganoff

1. Cook the Mushrooms

Start by heating one tablespoon of vegetable oil in a Dutch oven over medium-high heat until it shimmers. Add the sliced mushrooms and 0.25 teaspoon of salt, cooking them for about 5 to 7 minutes until they start to brown. Once the mushrooms are done, transfer them to a bowl and set aside.

2. Cook the Onion and Garlic

In the same Dutch oven, heat the remaining tablespoon of vegetable oil until it shimmers. Add the finely chopped onion and minced garlic, along with 0.5 teaspoon each of salt and pepper. Cook this mixture for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent.

3. Cook the Ground Beef

Next, add the ground beef to the pot, seasoning with an additional 0.25 teaspoon each of salt and pepper. Cook the beef for about 5 to 7 minutes, breaking it up with a spoon, until it's fully browned. Sprinkle in the flour and cook for another minute, stirring constantly.

4. Simmer the Sauce

Pour in the chicken broth and dry white wine, stirring to combine. Bring the mixture to a simmer, making sure to scrape up any browned bits from the bottom of the pot. Let it simmer for about 3 minutes until the mixture slightly thickens.

5. Cook the Egg Noodles

Add the egg noodles to the pot, stirring to coat them in the sauce. Reduce the heat to medium and cook for 10 to 12 minutes, stirring occasionally, until the noodles are tender and have absorbed the flavors of the sauce.

6. Finish the Dish

Once the noodles are cooked, remove the pot from the heat and stir in the sour cream and the cooked mushrooms. Season the stroganoff with additional salt and pepper to taste. Transfer it to a shallow platter, sprinkle with minced fresh chives, and serve with extra sour cream on the side if desired.