Ground Beef Stroganoff -- Fast and Easy Budget Friendly Weekday Meal
Ground Beef Stroganoff -- Fast and Easy Budget Friendly Weekday Meal
Ground Beef Stroganoff
Ingredients
• 1 pound lean ground beef
• 1 small onion diced
• 1 tsp garlic minced
• ¾ pound fresh mushrooms sliced
• 3 tablespoons flour
• 2 cups beef broth
• 2 teaspoons Worcestershire sauce
• salt & pepper to taste
• ½ tsp italian seasoning
• ¾ cup sour cream
• 2 tablespoons fresh parsley
Instructions
1. Brown ground beef, onion and garlic (trying not to break it up too much) in a pan until no pink remains. Drain fat.
2. Add sliced mushrooms and cook 2-3 minutes. Stir in flour and cook 1 more minute.
3. Add broth, Worcestershire sauce, italian seasoning, salt, & pepper and bring to a boil. Reduce heat and simmer on low 10 minutes. Cook egg noodles according to package directions.
4. Remove beef mixture from the heat, stir in sour cream and parsley.
5. Serve over egg noodles.
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Ground Beef Stroganoff | Betty Crocker Recipe
This ground beef version of classic beef stroganoff is ready in just 30 minutes, which makes it the ideal weeknight dinner when you want something that feels extra fancy without a lot of fuss.
Betty Crocker Ground Beef Stroganoff recipe:
Betty Crocker's New Dinner for Two - Hamburger Stroganoff
Today I'm cooking up Hamburger Stroganoff from Betty Crocker's New Dinner for Two (1964). This retro recipe is both easy AND budget friendly!
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HAMBURGER STROGANOFF
1/2c minced onion
1 clove garlic, minced
1/4c butter
1lb ground lean ground beef
2T flour
1/4t pepper
1lb fresh mushrooms OR 1 - 8oz can sliced mushrooms, drained
1 can cream of chicken soup, undiluted
1c sour cream
parsley
Saute onion and garlic in butter over medium heat. Stir in meat and brown. Stir in flour, salt, pepper, and mushrooms. Cook 5 minutes. Stir in soup. Simmer uncovered for 10 minutes. Stir in sour cream and heat through. Garnish with parsley. Makes 4 to 6 servings.
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It's a STROGANOFF Kind of Day, A 30 Minute One Pot Ground Beef Meal
It's a STROGANOFF Kind of Day, A 30 Minute One Pot Ground Beef Meal
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ONE SKILLET GROUND BEEF STROGANOFF 30 MINUTE MEAL | How to Cook Easy Ground Beef Stroganoff
ONE SKILLET GROUND BEEF STROGANOFF 30 MINUTE MEAL.
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Katy, Texas 77449
Easy Beef Stroganoff Recipe
I didn’t grow up eating beef stroganoff, and in fact the only experience I had with it was when I ate over a childhood friend’s house.
It was the grossest thing I had ever eaten. Well fast forward 25 years and now I know how to properly make this Russian classic and wow is it nothing short of delicious.
Ingredients for this recipe:
• 2 tablespoon canola oil
• 2 pounds of thinly sliced top sirloin
• 2 tablespoons unsalted butter
• 1 thinly sliced white or yellow onion
• 2 cups each sliced cremini and button mushrooms
• 3-4 finely minced cloves of garlic
• 1/3 cup brandy
• 3 cups beef stock
• 2 bay leaves
• 1 tablespoon course ground mustard
• 1 ½ cups sour cream
• 1 tablespoon chopped parsley + more for garnish
• 1-pound wide egg noodles, boiled and cooked
• sea salt and fresh cracked pepper to taste
Serves 6
Prep Time: 5 minutes
Cook Time: 25 minutes
Procedures:
1. Add some oil to a large pan or pot over medium high heat and cook the beef until lightly browned, 1 to 2 minutes. Set aside on a plate.
2. Add butter to the pan and cook the onions and mushrooms until caramelized, about 8-10 minutes.
3. Add in the garlic and saute for 1 to 2 minutes before putting the beef back in the pan.
4. Deglaze with brand and cook until it’s almost gone.
5. Pour in the beef stock and add in the bay leaves and mustard and cook on medium high heat for 8-10 minutes.
6. Finish with sour cream, salt, pepper and parsley.
7. Toss with noodles and garnish with extra parsley.
CHEF NOTES:
• In my personal opinion, the addition of caramelized mushrooms and onions elevate the recipe bringing out more umami delicious flavor in addition to only having beef in it.
• It’s important that the pan or pot be large to help caramelize all of the different ingredients which will require a lot of surface area.
• Spread the beef across the entire pan to ensure you get a sear on each piece.
• The brandy should evaporate and incorporate into the ingredients in the pan.
• The beef stock should be reduced to about ¼ cup to ½ cup before adding in the final ingredients.