Over the years I have tried a few times to make Beef Stroganoff, but the beef was always hard to chew (I have told you that I’m not a great cook, right 😉 ) I love the creamy sauce and the noodles but never like the meat. Using Hamburger meat might just do the trick and I’ll be able to make it turn out delicious!
2 tablespoons butter
1 1/3 pound ground beef (85% lean)
1/2 cup chopped sweet onions, like Vidalia
2 teaspoons garlic paste or minced garlic
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces fresh mushrooms, stems removed, wiped clean, and sliced (optional – leave this out if you don’t like Mushrooms!)
1/4 cup Asian sweet chili sauce (optional)
1/2 teaspoon Worcestershire sauce
1 1/4 cups beef broth
8-9 ounces dried egg noodles
1 cup sour cream
Place a large pot of water over medium heat and bring to a boil (for the noodles)
Melt butter in a large nonstick skillet over medium heat.
Add ground beef and onions and cook, stirring frequently, until beef is no longer pink, about 5 minutes.
Stir in garlic, flour, salt, and pepper. Cook for 1 minute, stirring constantly.
Add mushrooms, chili sauce, Worcestershire sauce, and broth. Stir to combine.
Reduce heat to low and simmer, uncovered, for 10 minutes.
As beef mixture is simmering, cook egg noodles in boiling water according to package directions. Drain.
Stir sour cream into stroganoff and heat through, about 2 minutes (do not allow to boil or sauce will curdel).
Serve stroganoff over egg noodles & enjoy
Thanks to Pays 2 Save for this Recipe and Picture!