Beef Stroganoff

Some of my all-time favorite comfort foods involve egg noodles, and this recipe is no exception. This savory, protein-packed dish has a creamy tang from the sour cream and is sure to leave you wanting seconds! Best part- it all cooks in one dish and takes only about 30 minutes!

Ingredients:

• 1 lb of ground beef (I prefer 93%)

• 1 yellow onion

• 1 shallot (optional)

• 8 oz of baby bella or cremini mushrooms (sliced thin)

• 3 cups of beef broth

• 3 cloves of garlic (minced)

• 2 tbsp of butter (salted)

• 1 tbsp flour

• 1 tsp Dijon mustard

• 2 tbsp Worcestershire sauce

• 1/2 cup sour cream or crème fraîche

• 4 sprigs of fresh thyme

• 6 oz of egg noodles

• 1 tsp olive oil

• 1 tsp salt

• salt & pepper to taste

• Parmigiano Reggiano (optional garnish)

• 1/4 cup of chopped fresh parsley (optional garnish)

Recipe:

1. Heat the tsp of olive oil over medium-high heat in a large Dutch oven (I love my Le Creuset for recipes like this)

2. Brown your beef in the oil, breaking it up into small crumbles, until fully cooked. Drain any excess fat or liquid when the beef is done and transfer to a separate bowl for later.

3. In the same Dutch oven, add your butter over medium heat. Once the butter has melted, add your onion, shallot, and mushrooms with a pinch of salt. Cook for about 5 minutes until the onions are translucent and the mushrooms have browned.

4. Add the garlic to the vegetables and cook for 1-2 minutes (until fragrant).

5. Add your flour to the pot by sifting it in and continuously stirring to avoid any clumping.

6. Add your beef broth in slowly, until fully incorporated, then add the Worcestershire sauce, Dijon, thyme, and salt and pepper (to taste).

7. Return the beef to the pan and then add the egg noodles. Simmer covered, for 8 minutes, stirring occasionally, until the noodles are tender.

8. Remove the thyme sprigs from the dish and remove from heat, letting the dish cool for a couple of minutes

9. Add the sour cream (or crème fraîche) and stir until the sauce is fully incorporated. Sour cream has a lower fat content and has a higher risk for curdling than crème fraîche. For a lower calorie option, reduced fat sour cream is a great, tangy option, while crème fraîche will be a richer, more decadent dish.

10. Garnish with grated fresh parmigiano reggiano and parsley (optional) and salt and pepper (to taste). Enjoy!!

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