Ground Beef Stroganoff

 


Ingredients

  • 2
    tablespoons butter
  • 1
    package (8 oz) sliced baby portabella mushrooms
  • 1
    cup chopped onions
  • 2
    cloves garlic, finely chopped
  • 1
    lb lean (at least 80%) ground beef
  • 1 1/2
    cups Progresso™ beef-flavored broth (from 32-oz carton)
  • 1
    tablespoon Worcestershire sauce
  • 3/4
    teaspoon salt
  • 1/4
    teaspoon pepper
  • 1/4
    cup Gold Medal™ all-purpose flour
  • 1
    cup sour cream
  • 6
    cups cooked egg noodles
  • Chopped Italian (flat-leaf) parsley, if desired

Steps

1 In 10-inch nonstick skillet, melt butter over medium heat. Cook mushrooms, onions and garlic in butter 5 to 7 minutes, stirring occasionally, until tender. Remove from skillet to small bowl; set aside.

2 Increase heat to medium-high. In same skillet, cook beef 5 to 7 minutes, stirring frequently, until no longer pink; drain. Stir in 1 cup of the beef broth, the Worcestershire sauce, salt and pepper; heat to boiling. Beat flour and remaining 1/2 cup beef broth with whisk until incorporated; stir into beef mixture. Add mushroom mixture; return to boiling, and stir constantly about 1 minute or until mixture thickens. Remove from heat; stir in sour cream.

3 Serve with cooked egg noodles. Garnish with parsley.

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