Ground Beef Stroganoff
Date: Jul. 12th, 2018 - 1:00 PM
Ingredients
2 tablespoons extra-virgin olive oil
10-12 ounces mushrooms, sliced (3-3½ cups)
1 medium onion, chopped
2 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon ground pepper
1 pound lean ground beef
1½ cups low-sodium beef broth, divided
1 tablespoon Worcestershire sauce
¼ cup all-purpose flour
½ cup sour cream
6 ounces whole-wheat egg noodles
Chopped parsley for garnish
Preparation
- Heat oil in a large skillet over medium-high heat. Add mushrooms, onion, garlic, salt and pepper; cook, stirring, until softened, about 5 minutes. Add beef and continue cooking, breaking it up with a wooden spoon, until no longer pink, about 5 minutes more. Add 1 cup broth and Worcestershire; bring to a boil. Whisk the remaining ½ cup broth and flour together in a small bowl. Add to the pan and cook, stirring, until thickened, about 1 minute longer. Remove from heat and stir in sour cream.
- Meanwhile, bring a large saucepan of water to a boil. Add noodles and cook according to package directions, about 8 minutes. Drain and serve with the stroganoff. Sprinkle with parsley, if desired.
- To make ahead: Prepare stroganoff through Step 1 and refrigerate for up to 2 days. Reheat on the stovetop or in the microwave.
