Description
A comforting and creamy beef stroganoff that’s quick to prepare, perfect for weeknight meals.
Ingredients
- 8 oz egg noodles
- 1 lb ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 cup sour cream
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Boil a pot of water, add egg noodles, cook until al dente, then drain.
- In a skillet, brown ground beef over medium heat, breaking it into smaller pieces.
- Add onions and garlic, cooking until onions are translucent (3-5 minutes).
- Incorporate mushrooms and sauté for about 4 minutes until softened.
- Sprinkle flour over the mixture, stirring for an additional minute.
- Pour in beef broth and Worcestershire sauce, stirring until mixed and thickened.
- Reduce heat, mix in sour cream thoroughly, and season with salt and pepper.
- Serve over cooked egg noodles, garnished with parsley.
Notes
Store leftover stroganoff in an airtight container for 3-4 days or freeze for up to 2 months.