Simmering Saturdays Ground Beef Stroganoff

Tender ground beef, onions, garlic, mushrooms, herbs, broth and egg noodles all come together in one fragrant, divine dish!

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1 pound ground beef
salt and pepper – to taste
1 teaspoon Italian seasoning – or Herbs de Provence
2 tablespoons butter
8 ounces sliced mushrooms
½ white or yellow onion – diced
3 teaspoons minced garlic
¼ cup flour
2 ½ cups beef broth
3 tablespoons worcestershire sauce
1 teaspoon salt
¼ teaspoon pepper
⅔-1 cup sour cream
8 ounces egg noodles – (uncooked) or short pasta noodles like elbows or shells (cooked)

Divide ground beef into large chunks and drop into a large skillet over medium heat (if not using a nonstick pan, drizzle it with a bit of oil first). Season beef generously with salt and pepper, and add the herbs de provence. Brown for 2-3 minutes, then break up with a spoon or spatula and continue to brown until there is no more pink. Transfer to a bowl and cover to keep warm.
Add butter to the pan. Once melted, stir in onions, mushrooms, and garlic for 2 minutes til garlic is fragrant and onions are translucent. Sprinkle with flour and stir for 1 minute until foamy.
Gradually whisk in beef broth, stirring constantly. Stir in worcestershire sauce, salt, and pepper.
Reduce heat to a low simmer. Once no longer bubbling, stir in sour cream.
Stir in ground beef and noodles. (If using egg noodles, cover and simmer 3-5 minutes until softened). Taste, add salt and pepper if needed. Garnish with chopped parsley if desired and serve.

Recipe courtesy of Creme de la Crumb

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