Ground Beef Stroganoff (Print Version)

# Ingredients:

01 - 1 pound ground beef (85/15 or 80/20).
02 - 1-2 tablespoons unsalted butter or vegetable oil.
03 - 1 small yellow onion, chopped.
04 - 12 ounces cremini mushrooms, sliced.
05 - 2 large garlic cloves, minced.
06 - 1/4 cup cognac.
07 - 3 tablespoons all purpose flour.
08 - 1 tablespoon Dijon mustard.
09 - 1 tablespoon Worcestershire sauce.
10 - 1-2 teaspoons sweet Hungarian paprika.
11 - 1-1/2 teaspoons chopped fresh thyme leaves.
12 - 3-1/2 to 4 cups beef broth.
13 - 8 ounces dried extra wide egg noodles.
14 - 1/2 to 2/3 cup sour cream.
15 - 3 tablespoons chopped flat-leaf parsley.
16 - 1 teaspoon fresh lemon juice (optional).

# Instructions:

01 - Lightly-oil a large nonstick skillet or saute pan with vegetable oil.
02 - Brown ground beef with salt and pepper over medium-high heat until well-crusted. Remove and set aside.
03 - Add onions, mushrooms, salt and pepper to pan. Sauté until softened and browned. Add garlic and cook 1 minute.
04 - Stir in cognac and simmer 1-2 minutes until almost evaporated.
05 - Return beef to pan, sprinkle with flour and cook 1-2 minutes. Add broth, mustard, Worcestershire, paprika and thyme.
06 - Add egg noodles, bring to boil. Cover, reduce heat, simmer 7-10 minutes until noodles are cooked.
07 - Stir in sour cream, remaining thyme and parsley. Season with salt, pepper and optional lemon juice.

# Notes:

01 - Different noodle brands may need varying liquid amounts.
02 - Sauce will continue to thicken as it stands.
03 - Best served fresh as it doesn't reheat well.

Back