Beef Stroganoff

  • 2 tablespoons butter
  • (8 oz) sliced fresh mushrooms (*if using canned, add in last step)
  • 1 cup chopped onions
  • 2 cloves garlic, finely chopped
  • 1 pound ground beef
  • 1 1/2 cups beef broth, divided
  • 1 tablespoon Worcestershire sauce
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup all-purpose flour
  • 1 cup sour cream
  • 6 cups cooked egg noodles
  1. 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.
  2. Increase heat to medium-high. In same skillet, add beef and cook 5 to 7 minutes, stirring frequently, until no longer pink; drain. Add meat back to pan, stir in one cup of the beef broth, the worcestershire sauce, salt and pepper; heat to boiling.
  3. Beat flour and remaining 1/2 cup beef broth with whisk until smooth; stir into beef mixture. Add the veggie mixture; return to boiling, and stir constantly about 1 minute or until mixture thickens. Remove from heat; stir in sour cream.