French Onion Beef Stroganoff

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Step 1

Bring a medium pot of salted water to a boil. Halve and cut all of the onion into ½-inch pieces. Wipe mushroom caps, then trim stems and cut caps into ¼-inch thick slices. Finely chop 2 teaspoons garlic. Coarsely chop parsley leaves and stems. Finely grate Parmesan, if necessary. Coarsely chop or grate fontina, if necessary

Step 2

Add egg noodles to boiling water and cook, stirring occasionally, until al dente, 4–5 minutes. Drain noodles and set aside until step 5 (to prevent sticking, toss with a drizzle of oil).

Step 3

Meanwhile, heat 1 tablespoon oil in a medium ovenproof skillet over high. Add onions and mushrooms; season with salt and pepper. Cook, stirring, until tender and browned in spots, 6–7 minutes. (If vegetables are browning too quickly, reduce heat to medium). Transfer vegetables to a bowl, then return skillet to stovetop.

Step 4

Preheat broiler with top rack 6 inches from heat source. Heat 2 teaspoons oil in same skillet over medium-high. Add ground beef and chopped garlic; season with salt and pepper. Cook, breaking meat up into smaller pieces, until beef is deeply browned and cooked through, 5–6 minutes. Pour off any excess fat. Add 1 tablespoon flour; cook, stirring, until coated, 1 minute.

Step 5

Return mushrooms and onions to skillet; stir in beef broth concentrate and 1 cup water, scraping up any browned bits from bottom of skillet. Bring to a simmer, then carefully stir in egg noodles, half of the parsley, and 1½ tablespoons butter. Remove skillet from heat; season to taste with salt and pepper. Sprinkle both cheeses over top.

Step 6

Broil on top oven rack until cheeses are melted and browned in spots, 3–4 minutes (watch closely as broilers vary). Let stand for 5 minutes. Garnish with remaining parsley. Enjoy!