Ground Beef Stroganoff
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!Makes 6 Servings
Ingredients
- ¼ Cup Butter
- ¼ Cup Onion, chopped
- 8 oz Sliced Mushrooms
- ¼ Cup Flour
- 2 ½ Cups Chicken Broth
- 1 Cup Whole Milk slightly warmed
- ¼ Cup Sour Cream
- 1 lb. Ground Beef
- 3 Cups Wide Egg Noodles (not extra wide eggs noodles)
Instructions
- Melt butter to sizzling over medium heat. Add the mushrooms and onions. Saute' until mushrooms are ½ 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.