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Name: Beef Stroganoff
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 tablespoons unsalted butter; 1/2 medium sweet onion diced; Kosher salt and freshly ground black pepper to taste; 1 pound lean ground beef; 2 cloves garlic minced; 1/2 teaspoon dried thyme; 3 tablespoons all-purpose flour; 1/4 cup dry white wine; 4 cups beef stock; 2 tablespoons Worcestershire sauce; 1 tablespoon Dijon mustard; 8 ounces egg noodles uncooked; 1/2 cup sour cream; 2 tablespoons chopped fresh parsley leaves

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INGREDIENTS

2 tablespoons unsalted butter
1/2 medium sweet onion ; diced
Kosher salt and freshly ground black pepper ; to taste
1 pound lean ground beef
2 cloves garlic ; minced
1/2 teaspoon dried thyme
3 tablespoons all-purpose flour
1/4 cup dry white wine
4 cups beef stock
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
8 ounces egg noodles ; uncooked
1/2 cup sour cream
2 tablespoons chopped fresh parsley leaves

INSTRUCTIONS

Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks. Stir in garlic and thyme until fragrant, about 1 minute.

Whisk in flour until lightly browned, about 1 minute.

Stir in wine, scraping any browned bits from the bottom of the skillet.

Stir in beef stock, Worcestershire, Dijon and egg noodles; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 9-10 minutes.

Stir in sour cream until heated through, about 1-2 minutes.

Serve immediately, garnished with parsley, if desired.

NOTES

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Beef Stroganoff

2 tablespoons unsalted butter
1/2 medium sweet onion diced
 Kosher salt and freshly ground black pepper to taste
1 pound lean ground beef
2 cloves garlic minced
1/2 teaspoon dried thyme
3 tablespoons all-purpose flour
1/4 cup dry white wine
4 cups beef stock
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
8 ounces egg noodles uncooked
1/2 cup sour cream
2 tablespoons chopped fresh parsley leaves

Melt butter in a large skillet over medium heat. Add mushrooms and onion, and cook, stirring occasionally, until mushrooms are tender and browned, about 3-5 minutes; season with salt and pepper, to taste.
Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks.  Stir in garlic and thyme until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute.
Stir in wine, scraping any browned bits from the bottom of the skillet.
Stir in beef stock, Worcestershire, Dijon and egg noodles; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 9-10 minutes.
Stir in sour cream until heated through, about 1-2 minutes.
Serve immediately, garnished with parsley, if desired.

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Nutrition

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Serving Size: 1 (4901g)
Recipe Makes: 1

Calories: 2685
Calories from Fat: 840 (31%)

Amt Per Serving		% DV

	Total Fat 93.3g	124 %
	Saturated Fat 43.6g	218 %
	Monounsaturated Fat 33.6g
	Polyunsanturated Fat 6.3g
Cholesterol 580mg		178 %
Sodium 8809.1mg		304 %
Potassium 9827.8mg		259 %
Total Carbohydrate 251.6g		74 %
	Dietary Fiber 10.5g	42 %
	Sugars, other 241.1g
Protein 206.2g		295 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2685

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