Beef Strogonoff
November 28, 2023 • 0 comments
1 tablespoon extra-virgin olive oil
1 tablespoon butter
12 ounces fresh white mushrooms, cleaned and sliced
3 large cloves garlic, minced
Salt and freshly ground black pepper, to taste
1 pound ground beef
½ teaspoon garlic powder
½ teaspoon onion powder
1 tablespoon Worcestershire sauce
3 tablespoons flour
2 cups beef broth
1 cup sour cream
¼ cup fresh chopped parsley, divided
Cooked egg noodles, for serving
- Prep Time:
- Cook Time:
- Servings: 4-6
Ingredients
- (1 Tablespoon) Olive Oil
- (1 Tablespoon) Butter
- (12 oz) Fresh white mushrooms
- (3 large) Garlic cloves
- (To taste) Salt and Pepper
- (1 lb) Ground Beef (1 lb. Packages)
- (1/2 teaspoon) Garlic powder
- (1/2 teaspoon) Onion powder
- (1 Tablespoon) Worcestershire sauce
- (1 Tablespoon) Flour
- (2 Cups) Beef Broth
- (1 Cup) Sour Cream
- (1/4 Cup) Fresh parsley
- (For serving) Cooked egg noodles
Directions
INSTRUCTIONS
- Set a large pot or Dutch oven over medium high heat. Add the olive oil and butter until melted; swirl the pan. Add the mushrooms and garlic and sauté, stirring occasionally, for 5 to 8 minutes or until the liquid has evaporated. Season with salt and pepper to taste, and transfer to a bowl or plate; set aside.
- Return the pot to the heat and add the ground beef. Cook until no longer pink, breaking apart and stirring as the meat cooks; drain the grease. Reduce the heat to medium and stir in the garlic powder, onion powder, and Worcestershire sauce. Sprinkle the flour over the beef and cook for 1 minute, stirring continuously. Add the beef broth to the pot, stir to combine, bring to a boil, and reduce to a simmer. Cook for 5 minutes or until thickened. Add the mushrooms back to the pot along with the sour cream and half of the parsley. Stir to combine, adjust the salt and pepper to taste, and cook for a few more minutes until heated through.
- Serve over hot egg noodles garnished with additional chopped parsley.
- You may skip the butter and sauté the veggies in 2 tablespoons of EVOO instead.
- Feel free to use more or less mushrooms to your liking (anywhere from 8 to 16 ounces). However, keep in mind that doing so may require you to adjust the sautéing time for the mushrooms.
- If you wish, you can add a thinly-sliced medium onion to this recipe, cooking it at the same time as the mushrooms.
Notes
Calories: 213kcal | Carbohydrates: 9g | Protein: 21g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 63mg | Sodium: 265mg | Potassium: 726mg | Fiber: 1g | Sugar: 2g | Vitamin A: 365IU | Vitamin C: 6mg | Calcium: 72mg | Iron: 3mg
