Ingredients
1 pound ground beef
1 med. yellow onion, chopped
2-3 garlic cloves, minced
1 med. yellow onion, chopped
2-3 garlic cloves, minced
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 (or Rotini--I was out of egg noodles and Rotini worked fine)
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 (or Rotini--I was out of egg noodles and Rotini worked fine)
Directions
Bring a pot of water to boil and begin to cook noodles according to package directions.
In a large skillet over medium high heat, brown ground beef until thoroughly cooked.
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 noodles.
Bring a pot of water to boil and begin to cook noodles according to package directions.
In a large skillet over medium high heat, brown ground beef until thoroughly cooked.
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 noodles.
Notes: Mushrooms are optional in this.
Adapted slightly from The Country Cook
The Results...
Is this Stroganoff recipe a keeper? Yes, it is! My husband especially liked this recipe and suggested I put it here on our Family Favorites list---so I won't lose it. He said it was much more flavorful than the other Stroganoffs I've made in the past. The kids all liked it, too. This one's definitely a keeper!
I made this for dinner tonight and everyone LOVED IT!! I did used the handful of mushrooms and 1 tsp salt and it turned out perfect! I served with whole wheat crusty rolls. This is now our family go-to stroganoff recipe. Thank you so much for sharing!
ReplyDeleteHi Tink,
DeleteI'm so glad everyone loved it!