Easy breezy ground beef storganoff that was a success with the entire family.
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
- 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)
- Cook the noodles. Drain and butter (if desired).
- Meanwhile, in large skillet melt 2 tablespoons of butter and cook the onions and mushrooms until soft. Remove and set aside.
- In the same skillet, melt the remaining butter and cook the ground beef in the butter until browned.
- Mix in the flour (sprinkle it over the beef to make it easier to blend).
- Add beef broth, Worcestershire, and paprika. Stir and cook until the sauce thickens slightly.
- Add the onions and mushrooms and stir.
- Add the sour cream and mix thoroughly. Do not bring to a boil.
- Add salt and/or black pepper to taste.
- 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.