Quick Mushroom Beef Stroganoff Skillet Supper comes together in 30 minutes for an easy weeknight dinner.
When mom comes over for dinner, it’s always a little nerve-wracking thinking about what to make. Not because she’s picky in general (although like most people, she has a few things that she absolutely will not touch), but because when I make new-to-her-things, it’s hit or miss as to whether or not they’ll go over well.
The last time mom came over for dinner I decided to go with an old classic: Beef Stroganoff!
This is a dish I grew up with. My mom made it as part of her regular rotation of meals and it was always one of the things my sister and I looked forward to most. It was a little ironic that I only remembered after making this that my mom didn’t usually mushrooms in her stroganoff…they aren’t one of her favorite vegetables. If she ever included them in the dish, it was for the benefit of my dad and I (we’re both crazy about mushrooms), but my mom kept them whole or just cut them in half so she could easily pick them out.
When I made this, after we had all taken our last bites, I asked my mom how she liked the stroganoff, mentioning that I forgot that she normally leaves the mushrooms out. I glanced down at her plate and it was scraped clean, no stray ‘shrooms in sight. What mushrooms?, she asked, laughing. So I’d call this dish a success.
What’s the secret here? Something the Mushroom Council refers to as “The Blend”. Chop mushrooms to match the texture of ground meat, blend the mushrooms with the meat, and cook. The flavor of mushroom mimics the umami flavor of meat, and it’s an easy way to increase your veggie intake.
I am not one to need convincing to eat mushrooms, but if you are, know that they add nutrients like vitamin D, B vitamins, antioxidants, and potassium. And adding mushrooms is a great way to make meals a little more environmentally-friendly because mushrooms require minimal growing space and water, and are ready to harvest in just a matter of days.
What’s your favorite way to eat mushrooms?
- 1⅓ lbs (600 g) grass-fed ground beef (I used 85% lean)
- 1 large onion, diced
- 10 oz (285 g) cremini mushrooms (also known as baby bellas), diced
- 3 large cloves garlic, minced
- 12 oz (340 g) cream cheese, cut into cubes
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- Fresh parsley, for garnish
- Cooked egg noodles, rice, or vegetable noodles (like “zoodles”), for serving
- Add the beef, onion, mushroom, and garlic to a large, deep-sided skillet over high heat. Cook (covered) until the beef is browned and the vegetables are tender, about 8 to 10 minutes, stirring occasionally to break up the meat.
- Turn the heat down to medium-low. Stir in the cream cheese, Worcestershire sauce, salt, and black pepper and cook until smooth, about 3 to 5 minutes, stirring constantly.
- Serve the stroganoff sauce garnished with fresh parsley, along with egg noodles, rice, or vegetable noodles.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.