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.

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.