Stroganoff is always a hit and this version is almost a one-pot meal and comes together pretty easily.

Ground Beef Stroganoff

Cook's Country December/January 2018, by Ashley Moore (p. 13)

Ingredients

• 2 tbsp oil
• 225g cremini mushrooms, sliced
• 1 large onion, chopped
• 2-3 garlic cloves, minced
• ½ tsp salt
• 1 tsp pepper
• 450g lean ground beef
• 3 tbsp all-purpose flour
• 1L chicken or vegetable broth
• 60mL (¼ C) white wine
• 240mL (1 C) frozen green peas
• 450g dry egg noodles
• 120mL (½ C) sour cream
• 2 tbsp minced chives

Directions

1. Heat 1 tbsp of oil in a deep-walled skillet or dutch oven over medium-high heat.
2. Add mushrooms and cook until they release their liquid and begun to brown, 5-7 minutes.
3. Remove mushrooms and buffer.
4. Add remaining oil and return to medium-high heat.
5. Add onion, garlic, ½ tsp salt, and ½ tsp pepper and cook, stirring occasionally, until onion softens.
6. Add beef and another ½ tsp pepper and continue cooking until no longer pink.
7. Add flour and stir until well-coated.
8. Add broth and wine and bring to a simmer, deglazing. Cook until slightly thickened, ~3 minutes.
9. Once simmering, stir in peas and noodles.
10. Cook until noodles reach desired tenderness. Depending on their packing fraction you may need to cover the pot for a time and/or stir often to make sure they all get a turn in the broth.
11. Remove from heat. Stir in sour cream, mushrooms, and chives.