When you are looking for a dinner that goes together quickly and has lots of kid-appeal, this skillet meal is a winner. It doesn’t use any processed soups and it is enriched with nourishing bone broth. You can use the ground meat of your choice and add a little ground liver if you dare. To save even more time, cook rice or pasta several days ahead of time and refrigerate until ready to use. Just be sure to toss the pasta with some olive oil after draining it to keep it from clumping together. If you have a large skillet and a large family, the recipe can easily be doubled.
- 1 pound ground beef, ground turkey, or ground pork (or a combination)
- 1 small onion, chopped fine
- 1 clove garlic, minced
- 1 cup sliced mushrooms, optional
- 1 tablespoon dried parsley
- 3 tablespoons flour (can use rice flour for gluten-free)
- 1 cup beef or chicken broth, preferably homemade
- 1 cup sour cream or thick Greek yogurt, preferably homemade
- 2 cups cooked rice or egg noodle pasta
- 1 teaspoon Celtic sea salt
- Ground pepper to taste
- Cook and stir ground meat in a large skillet over medium-high heat until meat is no longer pink. If meat is very lean, add a tablespoon of ghee or butter to keep it from sticking to the pan.
- When meat is browned, add chopped onion and garlic to meat and continue to stir until onion is translucent, about 3 minutes. Stir in a little of the broth if needed, to keep the mixture from sticking to the pan. Add mushrooms, if using, and cook until mushrooms start to give up some liquid.
- Add dried parsley and flour to meat mixture; stir well to combine. Pour in remaining broth and cook, stirring constantly, until thickened.
- Stir in sour cream or yogurt until combined, but do not boil. Add pasta or rice to skillet and cook until warmed through. Adjust salt; add pepper if desired. Makes 4 servings.
Note: to make this skillet stroganoff extra rich and creamy, add 1/2 to 1 cup cream cheese before stirring in pasta.