Ground beef stroganoff is an easy weeknight meal. Make the creamy mushroom sauce ahead of time, then just reheat and add the beef and pasta!
I need to start by apologizing for the late post. I had intended to share this recipe yesterday, but the internet outages affected many of the internet resources that I use so I was unable to get this up and out. Things are up and running today, so here we go!
Ground beef stroganoff is a great meal for busy weeknights. The most time consuming part is the making of the mushroom sauce, which doesn’t really take that long. You can make it the day before, reheat it is the next evening and add the browned ground beef and egg noodles. Easy, peasy! I have to share the best part of this recipe with you. My kids insist they hate mushrooms and will never, ever eat them. Well…since they never actually saw the mushrooms and I blend them up completely in this sauce, they had no idea they ate mushrooms! It’s true! Each one of my kids ate this for dinner and it didn’t enter their minds once that there were mushrooms in this. Hehehe!!! Anyway, I hope you give this recipe a try! We love it and you will too!
The mushroom sauce is fairly easy to make and as I said before you can make a full day in advance. Start by melting 1/4 cup butter in a pot. Add 8 oz. mushrooms and a 1/4 cup chopped onion. Saute’ until they are about half done. Stir 1/4 cup of flour into the mushrooms. Stir it around until all the flour is absorbed. Slowly add the the chicken broth, stirring as you add, until it is all incorporated. Bring to a boil. Boil until mushrooms are soft. At this point, blend the mushroom sauce up in a blender, food processor or with a hand held blender. Blend or procress until completely smooth. Bring back to a simmer and simmer for 3-4 minutes or until the thickened a little. Whisk in the slightly warmed milk and sour cream.
Boil 3 cups of wide (not extra wide) egg noodles according to package directions. Brown 1 1b. ground beef. Mix the drained egg noodles, browned ground beef, and mushroom sauce together. It may seem like there is a little too much mushroom sauce, but the pasta will absorb it a little making it thicker. Serve.
Makes 6 Servings
- 1/4 Cup Butter
- 1/4 Cup Onion, chopped
- 8 oz Sliced Mushrooms
- 1/4 Cup Flour
- 2 1/2 Cups Chicken Broth
- 1 Cup Whole Milk slightly warmed
- 1/4 Cup Sour Cream
- 1 lb. Ground Beef
- 3 Cups Wide Egg Noodles (not extra wide eggs noodles)
Melt butter to sizzling over medium heat. Add the mushrooms and onions. Saute' until mushrooms are 1/2 cooked.
Stir in the flour, stirring until no white streaks remain. Add the chicken broth a little at a time, mixing well with each addition, until all the broth has been added.
Boil until mushrooms are soft. While the mushrooms are cooking, start heating up the water you need to boil the egg noodles.
Once the mushrooms are soft, use a blender, food procressor or hand blender, blend until mushroom sauce is completely smooth. Simmer for 4-5 minutes over medium heat to thicken.
Whisk in the milk and sour cream. Remove from heat and set aside for a moment. By now you should be able to cook the egg noodles according to package directions.
Brown the ground beef in a frying pan. Once browned, stir in the mushroom sauce and the cooked egg noodles. It will seem like there is too much sauce at first, but the pasta with absorb some of it and cause the whole dish to thicken more. Let cool slightly and serve.