I am so glad to be back to blogging after taking a small break. I missed catching up with you all. I am really enjoying reading how everyones holidays were. This recipe was really for my husband. When I first starting dating my husband his mom told me he loved her beef stroganoff. She made the stroganoff with the strips of meat, round steak or cube steak I think. I have tried to make that over the years and just never got the meat right. So I stick with this one. It tasted really great to all of us. It was a nice change from stew or soup for a cold weather meal. We had it with some crusty bread and it was a hit.
Here is your ingredients. Two bulbs went out in the kitchen so these pics are not super but you can still see what ya need to. The little red things in the front are beef boullion cubes since I didn't have a can of beef broth.
Here all you need to do is brown the ground meat with the mushrooms and onions. oh, and garlic.
Add your flour and it will thicken this mixture up a bit.
Then add your broth (or cubes with water, mixed according to jar directions), worcestershire, pepper and salt.
I added just sour cream since my family is not real big on horseradish. Now it will get really creamy.
This can also be served over different pasta such as small penne or even rice. Super good!
1 pound ground chuck
1 8 oz package of mushrooms
1 onion, chopped
2 garlic cloves, minced
2 tablespoons all-purpose flour
1 14 oz. can beef broth
1 10.75 oz can cream of mushroom with roasted garlic soup
2 tablespoons worcestershire
1 teaspoon ground black pepper
1/2 teaspoon salt
1 cup of sour cream
2 teaspoons horseradish
1 12 ounce package wide egg noodles cooked according to package directions and kept warm
In a large skillet, combine ground chuck, mushrooms, onions and garlic. Cook over medium heat until beef if browned and crumbly, drain. Stir in flour, and cook stirring frequently for 2 min. Stir in broth, soup, worcestershire, pepper and salt. Bring to a boil, reduce heat and simmer stirring occasionally for 15 minutes.
In a small bowl, mix sour cream and horseradish, add to beef mixture stirring to combine. Cook for 5 minutes or until heated through. Serve over cooked egg noodles. Garnish with parsley and more sour cream if desired. MMmm!
This is a great meal to make ahead and freeze.