Ground Beef Stroganoff
Ingredients
- 2 tablespoons extra-virgin olive oil
- 10-12 ounces mushrooms, sliced (3-3 1/2 cups)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 0.25 teaspoon salt
- 0.25 teaspoon ground pepper
- 1 pound lean ground beef
- 1.5 cups low-sodium beef broth, divided
- 1 tablespoon Worcestershire sauce
- 0.25 cup all-purpose flour
- 0.5 cup sour cream
- 6 ounces whole-wheat egg noodles
- Chopped parsley for garnish
Instructions
- Heat oil in a large skillet over medium-high heat. Add mushrooms, onion, garlic, salt and pepper; cook, stirring, until softened, about 5 minutes. Add beef and continue cooking, breaking it up with a wooden spoon, until no longer pink, about 5 minutes more. Add 1 cup broth and Worcestershire; bring to a boil. Whisk the remaining 1/2 cup broth and flour together in a small bowl. Add to the pan and cook, stirring, until thickened, about 1 minute longer. Remove from heat and stir in sour cream.
- Meanwhile, bring a large saucepan of water to a boil. Add noodles and cook according to package directions, about 8 minutes. Drain and serve with the stroganoff. Sprinkle with parsley, if desired.
