Ground Beef Stroganoff

Ahhh, Beef Stroganoff. Definitely a comfort food dish. 

For me, it's up on the list near fried chicken and okra. 

I love the humble roots of stroganoff. It isn't pretentious, it uses simple ingredients and it is a cheap dish that can easily feed your entire family. 

Well, unless you're the Duggars, then you may have to quadruple this recipe.

Over the years, I've sort of tweaked and twisted this recipe. 

This really is a combination of a few recipes combined into one and I think the result is yummy, filling and it can all be made on the stovetop. So it's not only a comforting dish for the winter months but for summer as well.

Also, this dish comes together fairly quickly. 
You could probably have dinner on the table within 25 minutes. 

Ingredients:

1 pound ground beef

1/2 yellow onion, chopped (about 1/3 cup)

1 teaspoon garlic, minced (about 1-2 cloves)

2-3 tbsp. butter

1 1/2 cups beef broth

1 cup sour cream

1 can Cream of Mushroom soup 

Handful of mushrooms, (about 8 oz.)roughly chopped (optional)

3 tbsp. flour

Salt & Pepper, to taste

Egg Noodles, cooked according to package directions

Directions:

Bring a pot of water to boil and begin to cook egg noodles according to package directions.

In a large skillet over medium high heat, brown ground beef until thoroughly cooked. 

I like to leave chunks of ground beef and not break it up too small.

 Drain ground beef to remove excess grease from pan.

Put pan back on stove (setting aside the ground beef), add 2-3 tbsp butter and also the chopped onions and mushrooms (if using). Saute the onions and mushrooms, over medium heat, until onions are soft and then add garlic.

 Only cook for another 1-2 minutes so garlic doesn't burn.

Add flour to pan, stir and let it absorb butter. Now add beef broth and whisk vigorously to remove any lumps, turning the heat up to high, bringing it to a boil for 2-3 minutes until you see it thicken slightly.

Bring temperature down to medium and whisk in sour cream and 

cream of mushroom soup. Stir until mixture is thoroughly incorporated.

Add salt & pepper. Keep tasting mixture until it is seasoned the way you like. I probably use a good teaspoon and half or more of salt and pepper (and sometimes a bit of garlic powder, for good measure). If it gets too thick on you, just add a tad more beef broth.

Add ground beef back to mixture until reheated.

Serve over hot egg noodles.

Cook's Notes: We are not big mushroom lovers in our family. I'm the first to admit it. I was very fortunate to receive a lovely oyster mushroom, grow-it-at-home kit from an amazing new company called, Back to the Roots.
I am so proud to have used mushrooms that we grew ourselves.
And I have to say, these mushrooms went really well with this dish. I surprised myself! The mushrooms didn't evaporate into the stroganoff, they didn't get super mushy and they added a light peppery taste. But this is a meal that can be made without mushrooms, as I have made it that way many times over the years.  Also, you can substitute the Cream of Mushroom with Cream of Chicken, or you can leave it out altogether if you prefer.

Enjoy!

Printable Recipe Here