Ground Beef Stroganoff
Ingredients:
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 cup sour cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard (optional)
- Salt and pepper to taste
- 1 tablespoon olive oil or butter
- Egg noodles or rice, for serving
- Fresh parsley, chopped (optional, for garnish)
Instructions:
- Cook the Ground Beef:
- In a large skillet, heat the olive oil or butter over medium heat.
- Add the ground beef and cook until browned, breaking it apart with a spoon, about 5-7 minutes.
- Remove the ground beef from the skillet and set aside. Drain any excess fat if needed.
- Cook the Vegetables:
- In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes.
- Add the minced garlic and sliced mushrooms, and cook until the mushrooms are tender and the onions are translucent, about 5-7 minutes.
- Make the Sauce:
- Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
- Gradually add the beef broth, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook until thickened, about 3-4 minutes.
- Stir in the sour cream, Worcestershire sauce, and Dijon mustard (if using). Mix well until the sauce is smooth and creamy.
- Return the cooked ground beef to the skillet and stir to combine. Simmer for an additional 5 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
- Serve:
- Serve the beef stroganoff over cooked egg noodles or rice.
- Garnish with chopped fresh parsley if desired.
Tips:
- For a richer flavor, you can substitute half of the beef broth with dry white wine.
- If the sauce is too thick, you can thin it out with a bit more beef broth or water.
- For extra creaminess, you can add a splash of heavy cream along with the sour cream.
