Ground Beef Stroganoff
Ingredients
- 1 pound lean ground beef
- Salt and ground black pepper to taste
- 1/4 teaspoon dried thyme
- 2 tablespoons butter
- 1 small onion, diced
- 2 garlic cloves, minced
- 8 ounces fresh mushrooms, sliced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 2/3 cup sour cream
- 8 ounces egg noodles for serving
- Chopped parsley for garnish
Instructions
- Heat a large nonstick skillet over medium-high heat. Add the beef, season to taste with salt and pepper. Add the dried thyme and cook, breaking the beef into small pieces with a wooden spoon, until well browned and no longer pink. Transfer the beef to a bowl (drain any excess fat if needed).
- Reduce the heat to medium. To the same skillet add the butter. When the butter is completely melted, add the onions and saute for about 2 minutes minutes. Add the garlic and cook for about a minute. Add the mushrooms and cook for 2 - 3 minutes, Stir in the flour and cook for 1 minute.
- Add half the broth while stirring. Once incorporated, add the remaining broth, the Dijon mustard and Worcestershire sauce. Return the ground beef to the skillet and bring to a boil.
- Cook the egg noodles according to package directions.
- Reduce the heat to medium low, and simmer for about 6 minutes. Add the sour cream and simmer on low heat for about 2 - 3 minutes. Remove from the heat. Adjust salt and pepper to taste
- Serve over hot egg noodles garnished with chopped parsley.
Nutrition
Calories: 532 kcal, Carbohydrates: 46 g, Protein: 36 g, Fat: 22 g, Saturated Fat: 11 g, Cholesterol: 152 mg, Sodium: 689 mg, Potassium: 879 mg, Fiber: 2 g, Sugar: 4 g, Vitamin A: 450 IU, Vitamin C: 3.7 mg, Calcium: 89 mg, Iron: 4.6 mg
