Wednesday, May 18, 2011

Beef Stroganoff


 Ingredients

  • 4-1/2 cups uncooked egg noodles
  • 1 pound lean ground beef 
  • 1/2 pound sliced fresh mushrooms
  • 1 large onion, halved and sliced
  • 3 garlic cloves, minced
  • 1 tablespoon butter
  • 2 tablespoons all-purpose flour
  • 1 can (14-1/2 ounces) beef broth
  • 2 tablespoons tomato paste
  • 1 cup (8 ounces) sour cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • Cook noodles according to package directions. Meanwhile, in a large saucepan, cook the beef, mushrooms and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Remove and keep warm.
  • In the same pan, melt butter. Stir in flour until smooth; gradually add broth and tomato paste. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Carefully return beef mixture to the pan. Add the sour cream, salt and pepper; cook and stir until heated through (do not boil). Drain noodles; serve with beef mixture.
ENJOY!

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