Description
A comforting and creamy Beef Stroganoff made with tender beef, earthy mushrooms, and rich sauce served over hearty egg noodles.
Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 cup sour cream
- 8 ounces egg noodles
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- In a large skillet, brown the ground beef over medium heat. Drain any excess fat.
- Add the chopped onion and minced garlic, cooking until the onion is translucent.
- Stir in the sliced mushrooms and cook until softened.
- Add the cream of mushroom soup, beef broth, and Worcestershire sauce. Stir until combined.
- Let the mixture simmer for about 5 minutes.
- Reduce heat and stir in the sour cream until heated through.
- Meanwhile, cook the egg noodles according to package instructions. Drain and set aside.
- Serve the beef mixture over the egg noodles and garnish with chopped parsley if desired.
Notes
Leftovers can be stored in an airtight container for 3-4 days in the fridge or frozen for up to 2 months.