In 10-inch nonstick skillet, melt butter over medium heat. Cook mushrooms, onions and garlic in butter 5 to 7 minutes, stirring occasionally, until tender. Remove from skillet to small bowl; set aside.
Step
2
Increase heat to medium-high. In same skillet, cook beef 5 to 7 minutes, stirring frequently, until no longer pink; drain. Stir in 1 cup of the beef broth, the Worcestershire sauce, salt and pepper; heat to boiling. Beat flour and remaining 1/2 cup beef broth with whisk until incorporated; stir into beef mixture. Add mushroom mixture; return to boiling, and stir constantly about 1 minute or until mixture thickens. Remove from heat; stir in sour cream.
Step
3
Serve with cooked egg noodles. Garnish with parsley.
For this Ground Beef Stroganoff recipe, it's important to create a slurry with the flour and broth so the mixture will blend with the meat mixture in the skillet without forming lumps. Bringing everything to a boil thickens the skillet dish, and cooking it for a minute or two cooks away any raw flour taste.
A sprinkle of fresh parsley or green onion adds to the visual appeal and fresh flavor of an everyday skillet dinner.
Making beef stroganoff with ground beef speeds up a dish that usually takes much longer; stroganoff is usually made from chunks of beef that benefit from a long slow braising.
Using mushrooms and Worcestershire sauce helps boost the beefy, savory flavor with what’s called umami.
Cook the egg noodles while you’re preparing the stroganoff, and your dinner will be ready to serve in 30 minutes.
Nutrition Facts
Serving Size:About 2/3 Cup Beef Mixture and 3/4 Cup Noodles
