Season ground beef chuck with salt and black pepper. Heat a skillet over medium-high heat and spray lightly with cooking spray. If using a cast-iron skillet, you can skip this step. Add beef to the skillet and sear one side until it browns nicely, about 3-5 minutes.
1.5 pounds ground chuck, ½ teaspoon kosher salt, ½ teaspoon black pepper
Turn beef over and break it up slightly. I like to leave big chunks for my stroganoff.
Add garlic, onions, and thyme. Saute until the beef cooks through and the onions soften, about 3-5 minutes.
1 teaspoon garlic, 1 medium yellow onion, 1 teaspoon fresh thyme leaves
Remove the beef mixture from the skillet and set aside.
Add butter to the skillet. Let it melt, then add 8 ounces sliced mushrooms and season with a pinch of salt and pepper. Saute the mushrooms until they soften and release their juices.
3 tablespoons unsalted butter, 8 oz. mushrooms
Add all-purpose flour to the mushroom mixture in the skillet. Cook, stirring, for a minute or 2 to cook the flour.
3 tablespoons all-purpose flour
Add white wine and scrape up any brown bits from the bottom of the pan – that’s flavor! Then, add beef stock.
½ cup dry white wine, 1.5 cups beef stock
Bring to a boil and boil for about a minute. Once a minute is up, reduce the heat to low and add the beef back to the skillet. Cover and simmer on low heat while you prepare the noodles.
Cook one package egg noodles according to package directions. When they are nearly done cooking (about 2-3 minutes from being done), mix sour cream into the beef mixture. Stir to combine.
12 ounces wide egg noodles, ⅓ cup sour cream
Give the beef mixture a taste and adjust seasonings to your liking. Add the noodles to the skillet and stir to combine.
chives or parsley