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.
Video of the Day
Things You'll Need
3 tablespoons butter
8 ounces button mushrooms, sliced
1 medium onion, diced
2 garlic cloves, diced
1 pound ground beef
2 teaspoons paprika
1/4 cup dry white wine
4 cups (1 quart) beef broth or stock
1 1/2 teaspoons salt
1/2 teaspoon pepper
8 ounces dried egg noodles
1 tablespoon cornstarch
3/4 cup whole milk Greek yogurt
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.