Ground Beef Stroganoff
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  • 2 tablespoons butter
  • 11 package (8 oz) sliced baby portabella mushrooms
  • 11 cup chopped onions
  • 12 cloves garlic, finely chopped
  • 11 lb lean (at least 80%) ground beef
  • 11 1/2 cups Progresso™ beef-flavored broth (from 32-oz carton)
  • 11 tablespoon Worcestershire sauce
  • 13/4 teaspoon salt
  • 11/4 teaspoon pepper
  • 11/4 cup Gold Medal™ all-purpose flour
  • 11 cup sour cream
  • 16 cups cooked egg noodles
  • 1 Chopped Italian (flat-leaf) parsley, if desired1 In 10-inch nonstick skillet, melt butter over medium heat. Cook mushrooms, onions and garlic in butter 5 to 7 minutes, stirring occasionally, until tender. Remove from skillet to small bowl; set aside.
  • 12 Increase heat to medium-high. In same skillet, cook beef 5 to 7 minutes, stirring frequently, until no longer pink; drain. Stir in 1 cup of the beef broth, the Worcestershire sauce, salt and pepper; heat to boiling. Beat flour and remaining 1/2 cup beef broth with whisk until incorporated; stir into beef mixture. Add mushroom mixture; return to boiling, and stir constantly about 1 minute or until mixture thickens. Remove from heat; stir in sour cream.
  • 13 Serve with cooked egg noodles. Garnish with parsley.



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