This one-pot update makes the classic eastern European dish even easier to create at home, with all the same creamy, tangy and satisfying flavors of the original.
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Things You\’ll Need
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3 tablespoons butter
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8 ounces button mushrooms, sliced
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1 medium onion, diced
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2 garlic cloves, diced
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1 pound ground beef
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2 teaspoons paprika
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1/4 cup dry white wine
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4 cups (1 quart) beef broth or stock
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1 1/2 teaspoons salt
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1/2 teaspoon pepper
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8 ounces dried egg noodles
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1 tablespoon cornstarch
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3/4 cup whole milk Greek yogurt
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1 tablespoon finely chopped fresh parsley
Step 1: Cook the Mushrooms
Melt 2 tablespoons of butter in a large sauté pan and add mushrooms, plus a 1/2 teaspoon of salt. Cook for about 5 minutes until soft and tender. Set aside on a separate dish.
Step 2: Brown the Onions and Beef
Using the same pan, add the remaining 1 tablespoon of butter along with the onion and garlic, cooking on medium heat for about 5 minutes until soft. Add the beef and brown for about 5 minutes.
Once the beef had been browned, add wine, paprika and remaining salt and pepper. Cook for about 2 minutes until the wine is reduced by at least half.
Step 3: Add Noodles
Pour 4 cups of stock into the pan, and add the mushrooms along with noodles. Bring to a simmer and cook about 6 minutes.
Step 4: Thicken as Needed
If your sauce is not thick enough, scoop out about 1/4 cup into a measuring cup. Stir in the cornstarch then return the whole thing to your pan.
Step 5: Finish with Yogurt and Parsley
Once the noodles are soft, stir in the yogurt and sprinkle with parsley.
