Ground Beef Stroganoff

  • 4 tablespoons butter
  • 2 lbs lean ground beef
  • 1 large white onion, diced
  • 8 oz baby portobello mushrooms, sliced
  • 4 cloves garlic, minced
  • ¼ cup all purpose flour
  • 1 ½ cup beef broth
  • 1 ½ cup heavy whipping cream
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon dijon mustard
  • salt and pepper, to taste
  • ¾ cup sour cream
  • 2 tablespoons chopped Parsley, optional

  • In a large skillet over medium-high heat, melt the butter. Add ground beef and brown the beef, breaking apart with a spatula. Add onion, cooking until onion starts to soften and become translucent, about 5 minutes.
  • Add mushrooms and garlic. Cook stirring often, until mushrooms are softened, about 3-5 minutes.

  • Evenly sprinkle flour into the pan, stir well and cook for 30 seconds. Add beef broth and heavy whipping cream. Season with Worcestershire Sauce, Dijon mustard, salt and pepper.
  • Simmer until thickened, about 15-20 minutes. Remove from heat, add sour cream and parsley.
  • Taste and if the flavors don't pop, add a little more salt/pepper and stir. Serve hot and warm over egg noodles.

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