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Ground Beef Stroganoff!

Ingredients

  • 4 cups uncooked egg noodles
  • 2 tbsp olive oil
  • 3 tbsp all purpose flour
  • 3 tbsp salted butter melted
  • 1 large onion diced
  • 1 lb. LEAN ground beef
  • 10 oz. sliced baby portabella or button mushrooms
  • 3 cloves fresh garlic minced
  • 1 tsp paprika
  • 4 cups beef broth
  • 1 tsp white pepper
  • 2 tsp italian parsley
  • 1 tsp black pepper
  • 1 tsp Adobo red top
  • 2 tsp Worcestershire sauce
  • 1 tsp salt
  • 3/4 cup sour cream

Instructions

  • In a Large skillet, add in your mushrooms, olive oil, white pepper & adobo, stir to coat evenly
  • Cook the mushrooms, covered, until they are tender (about 7 minutes) uncovering & stirring periodically. Remove from pan and set them aside.
  • In the same skillet, add in the uncooked lean beef, diced onions, paprika, salt, black pepper, minced garlic and melted butter until meat is browned. Drain grease & return to stovetop.
  • Now, stir in the all purpose flour gently until it becomes thickened.
  • One by one add in the Worcestershire sauce & beef broth and bring to a boil while stirring.
  • Add in the uncooked egg noodles and the cooked mushrooms.
  • Reduce heat to LOW and allow to simmer covered. stirring often until egg noodles are 'al dente', about 8 minutes. add in parsley.
  • Remove from heat and let sit about 5 minutes uncovered before stirring in the sour cream.
  • ENJOY!