Although stroganoff is traditionally made with thinly sliced beef, sauced-up ground beef lends itself to getting into the nooks and crannies of the egg noodles. We have no doubt this creamy, cozy, stir-together dish will become a family favorite.
Makes 6 to 8 servings
- 1 pound ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (8-ounce) package sliced fresh mushrooms
- 2 tablespoons all-purpose flour
- 1 (14-ounce) can beef broth
- 1 (10.5-ounce) can cream of mushroom soup
- 2 tablespoons Worcestershire sauce
- 3 teaspoons chopped fresh thyme
- 1 teaspoon ground black pepper
- ½ teaspoon kosher salt
- 1 cup sour cream
- 2 teaspoons prepared horseradish
- 1 (12-ounce) package egg noodles, cooked according to package directions
- Garnish: fresh thyme
- In a 12-inch cast-iron skillet, cook beef, onion, and garlic over medium-high heat, stirring occasionally, until beef is browned and crumbly, about 10 minutes. Add mushrooms; cook, stirring occasionally, until just soft, about 5 minutes. Stir in flour; cook, stirring frequently, for 2 minutes. Stir in broth, soup, Worcestershire, thyme, pepper, and salt, and bring to a boil. Reduce heat, and simmer, stirring occasionally, for 15 minutes.
- Stir sour cream and horseradish into beef mixture, and cook until heated through. (Do not boil.) Stir in cooked egg noodles. Garnish with thyme, if desired.
The beef mixture in step 1 can be frozen for up to 1 month. Let it thaw overnight in the refrigerator before reheating and continuing with step 2.