DELICIOUS Creamy, Mushroomy Beef Stroganoff
Ingredients
- 2 tablespoons butter
- 12 ounces mushrooms
- 1/2 onion, diced
- salt and pepper, to taste
- 1 pound lean ground beef
- 3 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 3 tablespoons all-purpose flour
- 1/4 cup dry white wine
- 4 cups beef stock
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 8 ounces egg noodles, uncooked
- 1/2 cup sour cream
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Saute mushrooms and onion in butter, until mushrooms are tender and browned, about 3-5 minutes; season with salt and pepper, to taste.
- Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks.
- Stir in garlic and thyme for about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in wine, deglazing your pot.
- Stir in beef stock, Worcestershire, Dijon and egg noodles; season with salt and pepper, to taste.
- Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 9-10 minutes.
- Fold-in sour cream until heated through, about 1-2 minutes.
- Garnish with parsley and serve.
