Servings: 8
Egg noodles, cooked and drained
1 (12 ounce) package
Fresh mushrooms, sliced
6 ounces
1 onion, chopped
1/4 cup
Lean ground beef
2 pounds
All-purpose flour
4 tablespoons
Beef broth
2 cups
Sour cream
1 cup
  2 cloves
Worcestershire sauce
  1 tbsp.
Salt and black pepper to taste
Easy Beef Stroganoff
10 m
20 m
Ready in:
30 m
  1. Bring a large pot of water to a boil. Add egg noodles and cook until done, about 6-8 minutes. Drain and set aside.
  2. Make the sauce. Melt 2 tablespoons of butter over medium heat, add mushrooms, garlic and onions and fry, stirring, until soft; remove from heat.
  3. In the same pan, melt remaining butter. Add ground beef and fry, stirring occasionally, until browned. Mix in flour. Pour in beef broth, stir and cook until slightly thickened. Add mushroom and onion mixture; stir in sour cream and Worcestershire sauce. Season with salt and pepper. Continue cooking until sauce is hot, but do not bring it to a boil. Place egg noodles in a serving plate and pour sauce on top.