Ground Beef Stroganoff
Creamy ground beef stroganoff with mushrooms, sherry gravy and egg noodles.
Servings: 4
Ingredients
- 1 pound ground beef
- 1 ½ cups sliced mushrooms
- Onion diced, to taste
- Fresh rosemary and thyme to taste
- Dijon mustard to taste
- 3 tablespoons all-purpose flour
- ¼ cup sherry wine
- 2 cups beef stock
- 1 heaping tablespoon sour cream
- 12 ounces egg noodles
- Salt and pepper to taste
Instructions
- Brown the ground beef in a large skillet until fully cooked; remove with a slotted spoon.
- Cook the onion and mushrooms in the skillet until browned. Add rosemary, thyme and Dijon; season to taste.
- Stir in flour and cook briefly. Deglaze with sherry, scraping up browned bits. Gradually add beef stock and simmer until thickened.
- Cook egg noodles according to package directions. Turn off heat under gravy; stir in sour cream and return the beef. Toss with drained noodles and serve.
