Fast and easy, in less than 30 minutes, you’ll have a delicious dinner the entire family will enjoy! Makes great leftovers too! A spin on the classic, Beef Stroganoff.
- 1 tablespoon olive oil
- 2 pounds lean ground beef
- 1 medium onion, diced
- 1 pound sliced mushrooms
- 2 garlic cloves, minced
- 4 tablespoons all purpose flour
- 1 1/2 cups beef broth
- 1 1/2 cups whipping cream
- 2/3 cups sour cream
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt and pepper, more adjusted for taste
- Noodles, cooked to package directions
- Optional: can peas
Place a large stock pot on the stove and set temperature to medium-high heat. Att the olive oil. Add the ground beef and stir to break up into tiny pieces. Brown for about 3-4 minutes. Add onions and garlic and sauté until the onion is translucent, about 5 minutes.
Add sliced mushroom and sauté for 5 minutes. Add flour and stir until incorporated and mixed thoroughly.
Add beef broth, whipping cream and Worcestershire sauce, salt and pepper to taste. Bring to a simmer and turn to low heat. Simmer for about 10-12 minutes. It should thicken slightly.
Remove from heat and add in the sour cream. Stir to combine and season with salt and pepper if more is needed. Prepare noodles according to package directions. Serve on top of noodles with peas if desired. Serves 6-8