(ground beef) stroganoff

Growing up, ground beef and cream of mushroom soup on egg noodles is what we called stroganoff.  Imagine my surprise as a young adult when I moved to Europe and ordered stroganoff.  Well, they're both good, in different ways.

Here's the recipe I base mine on.

1 lb lean ground beef 
1 small onion diced

1 clove garlic minced

3/4 lb fresh mushrooms sliced

3 tablespoons flour

(less than) 2 cups beef broth

salt & pepper to taste

2 teaspoons Worcestershire sauce

1 cup sour cream

2 tablespoons fresh parsley

 

• Brown ground beef, onion and garlic (trying not to break it up too much) in a pan until no pink remains. Drain fat.
• Add sliced mushrooms and cook 2-3 minutes. Stir in flour and cook 1 more minute.
• Add broth, Worcestershire sauce, salt & pepper and bring to a boil. Reduce heat and simmer on low 10 minutes. Cook egg noodles according to package directions.
• Remove beef mixture from the heat, stir in sour cream and parsley.
• Serve over egg noodles.