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Per serving
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- 1
Boil the noodles
Cook the egg noodles according to the package directions, then drain and set aside. Get these going while you work on the beef so everything finishes together.
- 2
Brown the beef and vegetables
In a large saucepan over medium heat, cook the ground beef with the sliced mushrooms and the halved, sliced onion until the meat is no longer pink, breaking the beef into crumbles as it cooks. Add the minced garlic and cook 1 minute more. Drain off the fat, then remove the mixture and keep it warm.
- 3
Build the sauce
In the same pan, melt the butter. Stir in the flour until smooth, then gradually whisk in the beef broth and tomato paste. Bring to a boil and cook, stirring, until thickened, about 2 minutes.
- 4
Finish it off
Return the beef mixture to the pan. Stir in the sour cream, salt, and pepper and heat through, but do not let it boil or the sour cream will curdle. Serve over the drained noodles and top with chopped fresh parsley if you have it.
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Ground Beef Stroganoff
Created by: BudgetBites
Ingredients
- 4 1/2 cup egg noodles
- 1 lb lean ground beef
- 1/2 lb mushrooms
- 1 onion
- 3 garlic
- 1 tbsp butter
- 2 tbsp all-purpose flour
- 14 1/2 oz beef broth
- 2 tbsp tomato paste
- 1 cup sour cream
- 1/4 tsp salt
- 1/4 tsp pepper
- fresh parsley
Instructions
- Boil the noodlesCook the egg noodles according to the package directions, then drain and set aside. Get these going while you work on the beef so everything finishes together.
- Brown the beef and vegetablesIn a large saucepan over medium heat, cook the ground beef with the sliced mushrooms and the halved, sliced onion until the meat is no longer pink, breaking the beef into crumbles as it cooks. Add the minced garlic and cook 1 minute more. Drain off the fat, then remove the mixture and keep it warm.
- Build the sauceIn the same pan, melt the butter. Stir in the flour until smooth, then gradually whisk in the beef broth and tomato paste. Bring to a boil and cook, stirring, until thickened, about 2 minutes.
- Finish it offReturn the beef mixture to the pan. Stir in the sour cream, salt, and pepper and heat through, but do not let it boil or the sour cream will curdle. Serve over the drained noodles and top with chopped fresh parsley if you have it.