Ground Beef Stroganoff
Easy, and delicious! I made this on 15 Apr 2020 and was extremely pleased with the result, this is tasty and was enjoyed by the family. Highly recommended.
Ingredients
- 500 grams ground beef, or ground pork, (1 lb)
- 1 small onion, diced
- 1 clove garlic, smashed and minced
- 350 grams fresh button mushrooms, sliced, (¾ lb), or 1 can, drained and sliced
- 3 tablespoons all purpose flour
- 2 cups beef broth, fresh or from powder
- 2 teaspoons Worcestershire sauce
- ¾ cup sour cream,
- fresh parsley, chopped, to garnish
- salt and black pepper, as desired
- egg noodles, cooked, for serving
Optional - to thicken more
- cornstarch
- cold water
Instructions
- Heat a pot of salted water to boiling, then add egg noodles and cook until tender for the desired number of servings, once tender, drain and set aside. Feel free to use mashed potatoes in place of the egg noodles, your choice.
- While the noodles are cooking, heat a large non stick pan on medium heat and when hot, add the ground beef, onion, and garlic. Break up the meat a little, goal is a good chunky beef sauce. Cook the beef until no longer pink. Drain off any fat.
- Add the mushrooms to the pan and cook 3-4 minutes.
- Stir in the flour and cook 1 minute more.
- Add the beef broth, Worcestershire sauce, and season with salt and pepper as desired.
- Bring to a boil then reduce to a simmer. Simmer for 10-15 minutes. (To thicken the sauce more or to your desired consistency, make a slurry with equal parts cornstarch and cold water and stir into the sauce.)
- Remove the pan from heat, stir in the sour cream and parsley if using.
- Serve over the egg noodles or mashed potatoes if you wish. Enjoy.
Notes
Fair cost per serving depending on where the beef is sourced. I use local raised beef and grind myself for savings.
Variants: 1. Use 1 can of whole button mushrooms, drain and sliced in place of fresh mushrooms. 2. Add 1 can of cream of mushroom soup after adding the beef broth and stir into the mixture.