Ground Beef Stroganoff

Serving Size: 6

This customer submitted recipe is a classic dish that goes great with egg noodles. This version uses ground beef, red wine, and milk instead of sour cream.

Recipe by: Mayumi Tavalero

Cook Times

Active Prep15

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time35

Recipe Serving Size6

Cooking Tools Required

12-inch saute pan, 5-quart saucepot, Cutting board, Measuring cups and spoons, Top Stove

Ingredients

2 tablespoon butter
8 ounce white mushroom diced
1 pound 95% lean ground beef
1/2 teaspoon dried thyme
2 teaspoon Kosher salt divided, more or less to taste or dietary restriction
1 teaspoon freshly ground black pepper
1 clove garlic minced
1 teaspoon onion powder
2 tablespoon all-purpose flour
½ cup dry red wine or 1/2 cup additional stock
1 cup milk divided
1 ½ cup low sodium beef stock
1 teaspoon Worcestershire sauce optional

For serving:

8 ounce dry egg noodle

Instructions

Cook eggs noodles according to package directions. Set aside.
Melt butter in heavy bottomed pan over medium heat. Add mushrooms, and saute for 2-3 minutes.
Add in ground beef, thyme, garlic, 1/2 the salt, pepper, onion powder and saute until beef is browned.
Drain off all but 1/2 tablespoon pan drippings. I find that when using lean ground beef, I do not need to drain meat at all.
Add flour to pan and stir to coat. Allow to cook for 1 additional minute.
Add wine and bring to a boil, simmer for 1 minute.
Add 1/2 the milk, cooke for an additional minute or 2.
Add remaining stock, milk, and Worcestershire sauce. Bring the mixture to a boil, then reduce the heat to medium-low. Simmer for 20 minutes until flavors are well married.
Taste and season with additional salt if needed.
Serve over egg noodles.

Reheating Instructions

Heat on the stovetop over medium heat or in the microwave on medium-high power. Store noodles separate from sauce and heat in the microwave on high power.

Nutrition