Beef Stroganoff
Creamy, salty, and filling, this recipe is great for a chilly evening!
Ingredients
- 1 tbsp cornstarch
- 12 oz baby bella (cremini) mushrooms sliced
- 1 yellow onion diced
- 1 tbsp minced garlic
- 1 lb lean ground beef
- 1 can cream of mushroom soup
- 2 tsp Worcestershire sauce
- 1 tbsp dijon mustard
- 8 oz egg noodles or rice
- ¾ c. sour cream
- ½ c. beef broth
Instructions
- If serving this dish with rice, begin cooking the rice first using your preferred method. While the rice is cooking, place the olive oil in a skillet with the onions and mushrooms and saute over medium-high heat. Saute the onions and mushrooms for about 10 minutes or until the mushrooms are golden brown. Then add in the garlic and saute for one minute more before removing the mushrooms to a covered bowl.
- Next, cook and crumble the ground beef until it's no longer pink, about ten more minutes. When the beef is cooked through, add the beef broth (reserving 2 tbsp), and scrape up the bottom of the pan. Then lower the heat and mix in the cream of mushroom soup, dijon mustard, Worchestershire sauce, and salt and pepper. Continue to stir until the mixture is warm. While the soup mixture is warming, mix the cornstarch with 2 tbsp of beef broth to form a slurry. Slowly mix this into the beef mixture until combined. At this point, you can add the mushrooms into the mixture, or serve them separately. Allow this mixture to simmer until it's time to serve.
- While the stroganoff is simmering, cook the egg noodles according to package directions for al dente noodles. When the noodles are done, either add them to the stroganoff mixture or toss with some olive oil or butter to keep them from sticking together. Serve and enjoy!