½ tbsp vegetable oil
2 cloves garlic, crushed
1 lb ground beef
1/8 tsp onion powder
½ tsp dried oregano
1/8 tsp nutmeg
¼ tsp black pepper
8-10 oz button mushrooms, sliced
2 tbsp flour
2 cups beef broth
1 cup sour cream
1 lb wide egg noodles or any other bite-sized pasta
Start a large pot of water boiling for the pasta. Add the noodles and boil them to al dente.
While the noodles are boiling, heat the vegetable oil in a large skillet over medium heat.
Saute the garlic for a couple minutes until it just starts to get golden.
Add the ground beef and brown with the spices and herbs.
Stir in the flour, making sure that it is completely coated in the oil.
Add the mushrooms and cook for a few minutes more until they just start to get color. They won’t be cooked through yet.
Add the beef broth and stir until it comes to a gentle boil. Simmer for 10 minutes to finish cooking the mushrooms and to thicken the sauce and reduce it by about one third.
Turn off the heat.
Drain the pasta and transfer it to a serving dish.
tir the sour cream into the beef mixture, incorporating completely.
Serve immediately with the noodles. If desired, garnish with parsley.
Variation: Use very thinly sliced strips of beef for a more traditional beef stroganoff.
Pairs Well With
This is a quick and comforting winter meal. The recipe is based off childhood memories.