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Ground Beef Stroganoff
from The Country Cook.jpg)
Ingredients:
1 pound ground beef
1/2 yellow onion, chopped (about 1/3
cup)1 teaspoon garlic, minced (about 1-2 cloves)
2-3 tbsp. butter
1 1/2 cups beef broth
1 cup sour cream
1 can Cream of Mushroom soup
Handful of mushrooms, (about 8 oz.)roughly chopped (optional)
3 tbsp. flour
Salt & Pepper, to taste
Egg Noodles, cooked according to package directions
Directions:
·
Bring a pot of
water to boil and begin to cook egg noodles according to package directions.
·
In a large
skillet over medium high heat, brown ground beef until thoroughly cooked. I
like to leave chunks of ground beef and not break it up too small.
·
Drain ground beef
to remove excess grease from pan.
·
Put pan back on
stove (setting aside the ground beef), add 2-3 tbsp butter and also the chopped
onions and mushrooms (if using). Saute the onions and mushrooms, over medium
heat, until onions are soft and then add garlic.
·
Only cook for
another 1-2 minutes so garlic doesn't burn.
·
Add flour to pan,
stir and let it absorb butter. Now add beef broth and whisk vigorously to
remove any lumps, turning the heat up to high, bringing it to a boil for 2-3
minutes until you see it thicken slightly.
·
Bring temperature
down to medium and whisk in sour cream and cream
of mushroom soup. Stir until mixture is thoroughly incorporated.
·
Add salt &
pepper. Keep tasting mixture until it is seasoned the way you like. I probably
use a good teaspoon and half or more of salt and pepper (and sometimes a bit of
garlic powder, for good measure). If it gets too thick on you, just add a tad
more beef broth.
·
Add ground beef
back to mixture until reheated.
·
Serve over hot
egg noodles.
I hope your family enjoys this as much as mine does!
