Don’t Let the name fool you, this is tasty and rich.
Poor Man's Beef Stroganoff
- 2 cups broad egg noodles uncooked
- 1 tbsp. cooking oil
- 1 lb. ground beef
- 1 medium sized yellow onion
- 4 oz. mushrooms
- 1/4 tsp. garlic powder
- 3/4 cup cold water
- 3 tbsp. all purpose flour
- 1/2 cup beef broth
- 1/4 tsp. worcestershire sauce
- salt and pepper to taste
- 1/4 cup sour cream
Cook the noodles per package instructions (al dente) a little on the form side. While noodles are cooking chop the onion and slice the mushrooms.
Saute the mushrooms and onion in the cooking oil in a large skillet turning frequently. This should only take about 2 minutes. Set aside in a separate bowl. Add the flour to the cold water and stir until all lumps are gone and set aside.
In the same pan scramble fry the ground beef until all the pink in gone, about 3 or 4 minutes. Add the mushrooms and onions back to the pan and saute for another minute. Set the mixture aside and discard the remaining fat.
Using the same skillet heat the beef broth to a simmer along with the worcestershire sauce and salt and pepper. Stir in the flour water and bring back to a simmer. Continue stirring until the sauce thickens and then add the sour cream. Stir for another minute until the sour cream is fully blended in. Finally add the ground beef, onions and mushrooms and stir until well coated. Serve immediately over a bed of egg noodles.
With the rich nature of beef stroganoff, I like to serve it with some green beans or even some broccoli on the side.
Did you know: Beef Stroganoff has it's origins from mid 19th century Russia. It has become popular around the world, with many variations from the original recipe. And that, my friends, is no conspiracy theory.