I don’t mind putting in a little extra work in the kitchen, but with our seemingly endless list of home projects, I’ve been going for quick and easy recipes lately. But not only do I want quick and easy, I also want great tasting food too!
Flipping through some old magazines, I spotted a recipe for Ground Beef Stroganoff in an old edition of Cook’s Country Magazine. It caught my attention since it uses ground beef instead of a typical beef tenderloin. And I love mushrooms so I couldn’t wait to give this one a try. Beef + Mushrooms = PERFECTION!
Did I tell you I LOVE mushrooms? They’re kinda my jam. So it should come as no surprise I had to double the called for amount in the original recipe, because I can’t get enough of those little bites of umami goodness!
Adapted from Cook’s Country
Did you make this recipe? I’d love to see it! Tag The Cake Chica on Instagram @thecakechica1 #thecakechica1
Weeknight Ground Beef Stroganoff
Egg noodles topped with ground beef and mushrooms and garnished with sour cream and chives.
Ingredients
SPECIAL TOOLS
STROGANOFF
- 2 tablespoons vegetable oil
- 1 pound button mushrooms, sliced
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 pound organic ground beef
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3 tablespoons all-purpose flour
- 4 cups low sodium organic chicken broth
- ¼ cup dry white wine
- 8 ounces wide egg noodles
- ½ cup organic sour cream
GARNISH
- Sour cream
- Minced chives
Instructions
STROGANOFF
- In a Dutch oven, pour 1 tablespoon oil and heat on medium-high until shimmering. Add mushrooms and cook for 7 minutes, until their liquid has evaporated and mushrooms turn brown. Transfer mushrooms to a bowl and set aside.
- Add remaining 1 tablespoon oil to the Dutch oven and continue to heat on medium-high heat. Once the oil starts to shimmer, add the onions and garlic and cook stirring occasionally until the onions began to brown, about 5 minutes. Add the ground beef, salt and pepper, and continue to cook, breaking up the meat with a wooden spoon until cooked, about 5 minutes.
- Add flour and stir until combined. Cook for 1 minute, and then stir in chicken broth and wine. Bring to a simmer, scraping up the browned bits on the bottom of the pot. Cook until the mixture begins to thicken, about 5 minutes. Reduce the heat to medium and stir in the noodles and continue to cook uncovered for about 8 to 10 minutes or until the noodles are tender, stirring occasionally. Remove from the heat and stir in sour cream and mushrooms until combined.
GARNISH
- Garnish with sour cream and chives. Enjoy!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 603 Total Fat: 35g Saturated Fat: 12g Trans Fat: 1g Unsaturated Fat: 18g Cholesterol: 141mg Sodium: 1573mg Carbohydrates: 31g Fiber: 4g Sugar: 6g Protein: 39g
You May Also Like:
Ground Beef Taco Bowl
Slow Cooker Turkey Tortellini
Porcini Ravioli with Meat Sauce
If you’re here for great recipes using simple and real ingredients, then you’ve come to the right place. Most of my recipes use real and easy to find simple ingredients (organic when possible).
Leave a Reply