Just a few more days, and fall is here. I’m thoroughly excited. I love the cooler weather! And I definitely love the food that comes with this weather. Stews, soups, slow cooked meals are on top of my list of favorites. I have always loved Beef Stroganoff since childhood. At this point we can safely call it a classic, it has been around that long. This time I made this tried and true delicacy with ground beef, and everyone loved it. Get ready for fall with me, and cook this hearty meal!
What you’ll need:
- 1 pound ground beef
- 1/2 onion, chopped
- 3 garlic cloves, minced
- 1/2 cup shredded carrots
- 1 tbsp paprika
- 8 oz mushrooms, sliced
- 3 tbsp butter
- 1 tbsp tomato paste
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 2 oz cream cheese
- 1/2 cup sour cream
- 1 tsp dried thyme
- salt and pepper to taste
- wide egg noodles
In a large sauce pan, heat butter, then add the ground beef, and brown over medium heat until fully cooked. Remove ground beef, set aside. Add sliced mushrooms, and cook until they are golden brown, 5 – 7 minutes.
Remove mushrooms and set aside. In the same sauce pan, add onions, carrots and garlic. Sauté for about 5 minutes or more, until vegetables are soft. Add paprika, salt and pepper, and simmer for another 3 minutes. Add ground beef and mushrooms back to the pan. Mix well and keep simmering over low to medium heat.
Add tomato paste, beef broth, dried thyme and Worcestershire sauce and mix it into the beef mixture. Simmer for 5 minutes. Add cream cheese and sour cream and mix it into the beef mixture as well. Simmer for another 5 minutes. Serve with wide egg noodles.
Bon Appétit!
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