Ground Beef Stroganoff Recipe

Name: Ground Beef Stroganoff
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Ingredients: 2 tablespoons butter; 1 package (8 oz) sliced baby portabella mushrooms; 1 cup chopped onions; 2 cloves garlic, finely chopped; 1 lb lean (at least 80%) ground beef; 1 1/2 cups Progresso™ beef-flavored broth (from 32-oz carton); 1 tablespoon Worcestershire sauce; 3/4 teaspoon salt; 1/4 teaspoon pepper; 1/4 cup Gold Medal™ all-purpose flour; 1 cup sour cream; 6 cups cooked egg noodles; Chopped Italian (flat-leaf) parsley, if desired

Ingredients

2 tablespoons butter
1 package (8 oz) sliced baby portabella mushrooms
1 cup chopped onions
2 cloves garlic, finely chopped
1 lb lean (at least 80%) ground beef
1 1/2 cups Progresso™ beef-flavored broth (from 32-oz carton)
1 tablespoon Worcestershire sauce
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup Gold Medal™ all-purpose flour
1 cup sour cream
6 cups cooked egg noodles
Chopped Italian (flat-leaf) parsley, if desired

PREP TIME 15m	COOK TIME 15m	TOTAL TIME 30m
YIELD 8 servings

Instructions

In 10-inch nonstick skillet, melt butter over medium heat. Cook mushrooms, onions and garlic in butter 5 to 7 minutes, stirring occasionally, until tender.
Remove from skillet to small bowl; set aside.
Increase heat to medium-high. In same skillet, cook beef 5 to 7 minutes, stirring frequently, until no longer pink; drain.
Stir in 1 cup of the beef broth, the Worcestershire sauce, salt and pepper; heat to boiling.
Beat flour and remaining 1/2 cup beef broth with whisk until incorporated; stir into beef mixture.
Add mushroom mixture; return to boiling, and stir constantly about 1 minute or until mixture thickens. Remove from heat; stir in sour cream.
Serve with cooked egg noodles. Garnish with parsley.