Experimental

Beef Stroganoff

Ingredients

• 1 lb ground beef
• 8 oz sliced mushrooms
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 cup beef broth
• 1 cup sour cream
• 2 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• Salt and pepper, to taste
• Cooked noodles, for serving
• Chopped parsley, for garnish (optional)

Directions

1. In a large skillet, cook the ground beef over medium-high heat, breaking it up as it cooks, until no longer pink, about 5-7 minutes. Drain the excess fat.
2. Add the mushrooms, onions, and garlic to the skillet. Sauté 5-7 minutes until the vegetables are softened.
3. Melt the butter in the skillet, then whisk in the flour. Cook 1 minute to make a roux.
4. Gradually whisk in the beef broth and cook until the sauce thickens, about 2-3 minutes.
5. Reduce the heat to low and stir in the sour cream, Dijon mustard, and Worcestershire sauce. Season with salt and pepper to taste.
6. Serve over the cooked noodles. Garnish with chopped parsley if desired.

Notes

• The creamy mushroom sauce carries the flavor, with the Dijon and Worcestershire adding depth. The ground beef makes it hearty.