I just now realized I haven’t posted a new recipe in a week. Now that it’s warm out, my daughter and I have been spending a lot of time outside and cooking much of anything from scratch or even close to scratch just wasn’t happening. I did make a pot roast last week, just didn’t get the time to share it. And the pork chops I made last week weren’t that great, so I didn’t have much to share last week.
With temperatures in the mid-80′s today and two of her friend’s over this afternoon, I knew we would be outside again today. But I also had to make dinner! I’ve had ( and made) beef stroganoff a few different ways. Made in a slow cooker using beef sirloin steak, I’ve also used stewing beef and simmered for a while to make the meat tender. Then I’ve used ground beef so it’s fast and easy, that’s what I did here.
Easy Beef Stroganoff
1 pound ground sirloin
1/2 cup chopped onion
2 cloves minced garlic
8 ounces sliced baby bella (portabella) mushrooms
2 cups beef broth
2 cups sour cream
2-3 tablespoons flour*
salt and pepper to taste
Brown ground sirloin with the onions. Drain, add garlic, mushrooms, beef broth and salt and pepper. Bring to a boil, reduce heat and simmer 15-20 minutes. Mix flour and sour cream in a bowl (* I used 2 tablespoons, if you want a thicker sauce add 3). Stir sour cream into the beef mixture and simmer a few minutes more until thick and bubbly. Serve over egg noodles.
I tried to get a good picture, but from what I see none turned out even half decent. If I can edit one, I’ll add it to this post!
I’m hoping to have a few more recipes posted this week, including New England clam chowder and chicken enchiladas!