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30-Minute Skillet Stroganoff


When you are looking for a dinner that goes together quickly and has lots of kid-appeal, this skillet meal is a winner. If you have a large skillet and a large family, the recipe can easily be doubled.



  • 1 pound ground beef, turkey, or pork
  • 1 small onion, chopped fine
  • 1 clove garlic, minced
  • 1 cup sliced mushrooms
  • 1 tablespoon dried parsley
  • 3 tablespoons flour (use rice flour for gluten-free)
  • 1 cup beef or chicken broth
  • 1 cup sour cream or thick Greek-style yogurt
  • 2 cups cooked rice or egg noodle pasta
  • 1 teaspoon Celtic sea salt
  • Ground pepper to taste


  1. Brown meat in a large skillet over medium-high heat. If meat is very lean, add a tablespoon of ghee or butter to keep it from sticking to the pan.
  2. When meat is browned, add chopped onion and garlic 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 and cook until they start to give up some liquid.
  3. Add dried parsley and flour to meat mixture; stir well to combine. Pour in remaining broth and cook, stirring constantly, until thickened.
  4. Stir in sour cream or yogurt until combined, but do not boil. Add pasta or rice to skillet and cook until warmed through. Add salt and pepper. Makes 4 servings.

Note: to make this skillet stroganoff extra rich and creamy, add ½ to 1 cup cream cheese before stirring in pasta.


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30-minute Skillet Stroganoff

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