Beef Stroganoff

Beef Stroganoff

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Yield: 3-4

Author: Bhagya Baburaj

Prep time: 30 MinCook time: 45 MinTotal time: 1 H & 15 M

Ingredients

• Ground beef - 1 lb.
• Egg Noodles 12 oz. - 1 bag
• Whole wheat flour - 3 tbsp.
• Red onion (diced) - 1/2 each
• Minced garlic - 1 tbsp.
• Mushrooms (sliced) - 2 cups
• Chicken/beef broth - 1½ cups
• Worcestershire sauce - 1½ tsp.

Instructions

1. Dice the onions and slice the mushrooms – set aside.
2. Heat olive oil (about 2 Tbsp, not even).
3. Add onions and a dash of salt
4. While the onions are frying, add in the ground beef
5. Once the beef is semi-browned, add minced garlic.
6. Cook on medium-low for about 10 mins – or until the meat has completely browned.
7. On a separate pot, add chicken broth, water, and salt – let it boil.
8. Once boiling, add the egg noodles and cook for about 7-10 mins, until al dente.
9. Once the meat is browned, add mushrooms and saute for 2-3 mins – or until mushrooms soften.
10. Add Worcestershire sauce, flour, salt, and pepper. Saute for another 2-3 mins.
11. Turn off the heat and let it cool for about 10 mins.
12. Drain egg noodles.
13. Strain and set aside.
14. Measure up some sour cream and chop up some parsley.
15. Let the mixture cool before adding in the sour cream and parsley. This is important as sour cream could curdle
16. Fold in sour cream and parsley once the mixture has cooled down
17. Add butter to the egg noodles to add a little extra flavor and creaminess
18. Serve beef mixture with egg noodles in a bowl.

Dice the onions and slice the mushrooms – set aside.

Heat olive oil (about 2 tbsp, not even).

Add onions and a dash of salt (salt helps to caramelize onions quicker; a little trick I picked up from mom)

While the onions are frying, add in the ground beef

*

*I added the ground beef a little sooner than preferred here (as you can see in the picture) since the meat wasn’t entirely defrosted to the middle. (I honestly couldn’t wait any longer, the stomach couldn’t growl any louder). But I would recommend adding the beef once the onions have turned transparent.

Add minced garlic.

PS: This brand of minced garlic though…

Cook on medium-low for about 10 mins – or until meat has browned.

And garlic…

On a separate pot, add chicken broth, water, and salt – let it boil.

Once boiling, add the egg noodles and cook for about 7-10 mins, until al dente.

Once the meat is browned, add mushrooms and sauté for 2-3 mins – or until mushrooms soften.

Add Worcestershire sauce, flour, salt, and pepper. Saute for another 2-3 mins.

Turn off heat and let it cool for about 10 mins.

Drain egg noodles

Strain and set aside.

Measure up some sour cream and chop up some parsley:

Let the mixture cool before adding in the sour cream and parsley. This is important as sour cream could curdle

Fold in sour cream and parsley once the mixture has cooled down:

Add butter to the egg noodles to add a little extra flavor and creaminess

Serve beef mixture with egg noodles in a bowl

Ta-DAAA!