This beef stroganoff recipe is so quick and easy it can be made anytime for a hearty, satisfying meal. Sour cream makes it rich without the added calories of heavy cream and butter.
1 (12 ounce) package egg noodles, cooked and drained
6 ounces fresh mushrooms, sliced
1 onion, chopped
2 cloves garlic, chopped
2 pounds lean ground beef
4 tablespoons all-purpose flour
2 cups beef broth
1 cup sour cream
Salt and black pepper to taste
Bring a large pot of water to a boil. Cook egg noodles in boiling water until done, about 8 minutes. Drain.
Meanwhile, prepare the stroganoff sauce. In a large skillet, brown ground beef and cook mushrooms and onions over medium heat until soft. Add garlic and cook until fragrant. Mix in flour until fat from beef and flour make a roux. Stir in beef broth, and cook until slightly thickened. Stir in sour cream. Season to taste with salt and pepper. Continue cooking until sauce simmers. Serve beef stroganoff over egg noodles.
Daneen Green is a Garde Manger Chef at Bottega Louie in Los Angeles. She is originally from Austin, Texas.
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