Apr 16, 2012

Beef Stroganoff

Clearly we have been in a bit of a mushroom mood lately! I made this the other night and it was like a little taste of home. It is like a spruced up version of my Mom's homemade Stroganoff. It is so easy to throw together and everybody loved it! And when I say "loved it", I'm talking all of my boys went back for seconds and thirds! So creamy and delicious!

Beef Stroganoff
Adapted from Paula Dean

1 pound ground beef
All-purpose flour
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, sliced
2 garlic cloves, minced
8 ounces fresh mushrooms, sliced
3/4 cup beef broth
1 (10 3/4-ounce) can cream of mushroom soup
salt and black pepper
1 cup sour cream
cooked egg noodles

Cook ground beef. Drain fat. Set aside. In another pan, saute onions, garlic and mushrooms in the butter and oil. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the beef back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.

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