Beef and Mushroom Stroganoff
Quick and Easy
SERVES 4
PREP TIME 10 Min
COOK TIME 20 Min
READY IN 30 Min
Ingredients:
3 tablespoons butter
1 large onion, chopped
8 oz portobello mushrooms, sliced
1 lb hamburger
1 1/2 cups sour cream
3 tablespoons all-purpose flour
1/4 cup chopped fresh parsley
12 ounces dried egg noodles
1 can of condensed beef broth
Everyone will appreciate this meal:
Directions:
Egg Noodles - cook separately:
Bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until al
dente, about 7 minutes. Remove from heat, drain, and set aside.
Meanwhile:
1.
In a large, heavy skillet, brown hamburger. Drain and set aside in a bowl.
2.
Melt butter in the skillet over medium heat. Add onion, and cook, stirring until
softened. Turn the heat up to medium-high, and add sliced mushrooms. Cook until the
mushrooms are limp and browned. Set aside separate from the hamburger.
3.
In the same skillet, stir in the broth, being sure to stir in any browned bits off the
bottom of the pan. Bring to a boil, and cook until the mixture has reduced by 1/3.
Reduce heat to low, and return the mushrooms and onion to the skillet.
4.
Remove the pan from the heat, stir together the sour cream and flour; then blend into
the mushrooms. Add the prepared hamburger. Return the skillet to the burner, and
continue cooking over low heat, just until the sauce thickens.
5.
Stir in the parsley, and season to taste with salt and pepper.
6.
Serve over egg noodles.