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Ground Beef Stroganoff
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Serves 6 |
A delicious twist to a classic dish.
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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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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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