Ground Beef Stroganoff
Wouldn’t it be great to make this creamy, comforting weeknight meal even easier?
Why This Recipe Works
We made this creamy, comforting weeknight meal even easier by using ground beef in place of the more traditional pieces of beef tenderloin or steak tips. We started by sautéing thinly sliced button mushrooms until browned and then removed them from the skillet to preserve their flavorful browning. We then added onions and garlic to the skillet and cooked them until they were softened. Next up was the 85 percent lean ground beef, which we cooked in the skillet until it was no longer pink. We sprinkled 3 tablespoons of flour—to help thicken the sauce—over the meat to cook briefly before adding chicken broth and wine. We made sure to add enough broth and wine to cook the egg noodles (rather than boil them in a separate pot). We finished the dish by stirring in the browned mushrooms and some sour cream for tang and creamy richness. A sprinkling of chives was the final touch.
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