Cook pasta according to package directions, omitting salt and fat. Rinse pasta under cold water; drain and set aside.
Set a large nonstick skillet over medium-high heat. Heat oil. Add ground beef to pan; cook and break up with a wooden spoon until beef is crumbled and browned, about 4 minutes.
Add onion, mushrooms, and garlic to skillet; cook until most of the liquid evaporates, about 4 minutes.
Sprinkle ingredients in skillet with flour; stir constantly, cooking for 1 minute.
Stir in broth; bring to a boil. Reduce heat and simmer until slightly thick, about 1 minute; season with salt and black pepper.
Remove skillet from heat. Add sherry and sour cream to skillet; stir to incorporate.
Serve over egg noodles, and garnish with chopped parsley.
Try these delicious recipes for your Thanksgiving meal. They're easy to prepare, fun to make, the whole family will love them. Share your passion for cooking and do something a little different this holiday season. Great tasting recipes from turkey and stuffing to mashed potatoes and cranberry sauce. Don't forget the pumpkin pie! View Recipes >
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Here are a few recipe ideas to have before your Thanksgiving Day meal. Why not start off the day with something a little sweeter? Maybe a dish with apples? The perfect fall fruit, crisp, juicy and delicious. Or maybe you're in the mood for a hearty brunch, something with a little of everything. View Recipes >
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Ground Beef Stroganoff
Serves 6
Ingredients:
8 oz. uncooked egg noodles
1 teaspoon olive oil
1 lb. ground beef
1 cup chopped onion
8 oz sliced cremini mushrooms
1 teaspoon minced garlic
2 tablespoons flour
1 cup beef broth
1 1/4 teaspoons kosher salt
1/8 teaspoon black pepper
1 tablespoon dry sherry
3/4 cup sour cream
3 tablespoons chopped fresh parsley
Directions:
Cook pasta according to package directions, omitting salt and fat. Rinse pasta under cold water; drain and set aside.
Set a large nonstick skillet over medium-high heat. Heat oil. Add ground beef to pan; cook and break up with a wooden spoon until beef is crumbled and browned, about 4 minutes.
Add onion, mushrooms, and garlic to skillet; cook until most of the liquid evaporates, about 4 minutes.
Sprinkle ingredients in skillet with flour; stir constantly, cooking for 1 minute.
Stir in broth; bring to a boil. Reduce heat and simmer until slightly thick, about 1 minute; season with salt and black pepper.
Remove skillet from heat. Add sherry and sour cream to skillet; stir to incorporate.
Serve over egg noodles, and garnish with chopped parsley.
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