Easy Ground Beef Stroganoff

Believe it or not, I made dinner again tonight. And in case you're counting, that's two out of the four meals I have planned for the week completed as scheduled! That's practically a record for me!

Tonight's meal was (not so low-fat) beef stroganoff, making use of the mushrooms I had left over from last night's chicken, basil, and mushroom fettuccine. I was very pleased with how easy this meal came together, how little time it took to prepare, and how every single person in my family loved it — a rare occurrence in our house.

Here's my version of the recipe I used.

Easy Ground Beef Stroganoff

Ingredients:

• 4 ounces fresh mushrooms, sliced
• 1 onion, chopped
• 4 T butter, divided
• 1 pounds ground beef
• 1-2 T Worcestershire sauce
• 1 tsp Paprika
• 4 T all-purpose flour
• 2 cups beef broth (I used reconstituted buillion)
• 1 cup sour cream
• 12 ounces egg noodles, cooked (and buttered if desired)

Directions:

1. Cook the noodles. Drain and butter (if desired).
2. Meanwhile, in large skillet melt 2 tablespoons of butter and cook the onions and mushrooms until soft. Remove and set aside.
3. In the same skillet, melt the remaining butter and cook the ground beef in the butter until browned.
4. Mix in the flour (sprinkle it over the beef to make it easier to blend).
5. Add beef broth, Worcestershire, and paprika. Stir and cook until the sauce thickens slightly.
6. Add the onions and mushrooms and stir.
7. Add the sour cream and mix thoroughly. Do not bring to a boil.
8. Add salt and/or black pepper to taste.
9. Serve over noodles.

Here are the changes I made since I used pre-cooked beef. After I removed the mushrooms and onion mixture, I melted the butter (with a couple extra tablespoons since I wouldn't have the fat/grease from the beef to make the sauce) and mixed in the flour, stirring for a couple minutes. I heated up the beef in the microwave and then added it to the skillet when I added the beef broth. I followed the rest of the recipe as normal.