Hello my fellow Country Cook friends! It's Holly back from Life in the Lofthouse, here to share a dinner my family can't live without! This super easy and wonderful recipe for Beef Stroganoff has been making an appearance at our dinner table for a long time. Actually, it was a favorite meal of mine my Mom would make us growing up. There is something just so darn comforting about this creamy beef mixture served over egg noodles. My kids adore this easy weeknight meal and even request it for their birthday dinners!
Don't be shocked that I list the mushrooms as an optional ingredient. I just can't get my kids to eat the things (myself included) ha! But of course, if your Beef Stroganoff can't be had without them, then throw them in for sure and enjoy! :D
1 (12 oz.) package egg noodles
1 small yellow onion, diced
2 Tablespoons butter
2 pounds lean ground beef
3 Tablespoons all-purpose flour
2 cups beef broth
1 cup sour cream
salt and pepper, to taste
6 ounces fresh sliced mushrooms (optional)
Bring a large pot of water to a boil- add noodles and cook according to package directions. Drain.
In a large non-stick skillet melt butter over medium-high heat. Add diced onion (and sliced mushrooms, if using) and cook until mushrooms are soft and onion is translucent. Remove from skillet and set aside on a plate. Add ground beef to skillet. Cook and crumble until brown. Drain any grease. Sprinkle flour over beef, then pour in beef broth. Stir and continue to cook until mixture thickens. Add the onions and mushrooms back in to skillet then gently stir in sour cream. Season with salt and pepper to taste. Let simmer over low heat for another 5 minutes until heated through.
Serve warm and enjoy! (You can garnish with fresh chopped parsley, if desired)
Recipe adapted from: All Recipes