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Ground Beef Stroganoff
By Elizabeth Tanner
Dinner this delicious in just 30 minutes? It’s possible with this recipe for ground beef stroganoff. Start a pot of boiling water while cooking the ground beef, and dinner can be ready in half an hour.
Ground Beef Stroganoff
Time: 30 Minutes
Servings: 8
Ingredients
2 tablespoons butter
1 package (8 oz) sliced baby portabella mushrooms
1 cup chopped onions
2 cloves garlic, finely chopped
1 lb. lean ground beef
1 1/2 cups beef-flavored broth
1 tablespoon Worcestershire sauce
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1 cup sour cream
6 cups cooked egg noodles
Instructions
- In a 10-inch nonstick skillet, melt the butter over medium heat. Cook mushrooms, onions and garlic in butter for 5 to 7 minutes, stirring occasionally, until tender. Remove from skillet to small bowl; set aside. In the meantime, begin cooking egg noodles in a separate pot.
- Increase heat to medium-high. In the same skillet, cook the ground beef for 5 to 7 minutes, stirring frequently, until no longer pink; drain. Stir in 1 cup of the beef broth, the Worcestershire sauce, salt and pepper; heat to boil. Beat flour and remaining 1/2 cup of beef broth with whisk until incorporated; stir into beef mixture. Add mushroom mixture; return to boil and stir constantly for about 1 minute or until mixture thickens. Remove from heat; stir in sour cream.
- Serve over top cooked egg noodles. Garnish with parsley if desired and enjoy.
