GROUND BEEF STROGANOFF

Nothing beats my recipe for Beef Stroganoff where I use thin sliced filet mignon for the beef. However, this ground beef recipe comes in a close second.

It really is a simple, (almost) one-pot weeknight dinner that comes together in 30 minutes or so. If you’ve ever had the Hamburger helper version, this will surpass that by a mile!

Oh, by the way, this is made from scratch, ie, no cream of mushroom soup.

INGREDIENTS:

• 1 tbsp canola oil

• 1 pound of lean ground beef

• 1 cup of diced onion

• 8 ounces of mushrooms, 1/4 inch slice

• 2 garlic cloves, chopped

• 2 tbsp tomato paste

• 2 tbsp flour

• 1 cup beef stock

• 1 cup chicken stock

• 1/2 cup cream

• 1/4 cup sour cream

• 1 tbsp Worcestershire

• 2 tsp Dijon mustard

• Kosher salt and black pepper to taste

• 8 ounces of wide egg noodles, cooked, buttered

• 2 tbsp chopped parsley

DIRECTIONS:

• Place a Dutch oven or large saucepan over medium high heat and add the oil. When the oil is hot, add the crumble in the ground beef and cook for 2-3 minutes.

• Add the sliced mushrooms and diced onions. Cook, stirring, for about 6-7 minutes until the beef is not longer pink and the mushrooms have begin to brown. Add the garlic and stir for 1 minute. Season with salt and pepper.

• Add the tomato paste and stir to combine. Cook another 1 minute.

• Sprinkle in the flour and stir for another 1 minute.

• Add the stocks and bring to a simmer. Add the Worcestershire. Lower the heat, cover, and simmer for 15 minutes. Add the cream and Dijon and stir in.

• When ready to serve, add the sour cream and stir to combine.

• Cook the egg noodles according to the package directions. Drain, return to the pan, and add 2 tbsp of butter.

• Plate the noodles and spoon over the stroganoff mixture. Garnish with chopped parsley.