Easy Beef Stroganoff

A lusciously tart sauce of sauteed mushrooms, onions and sour cream is
beefed up and served over tender egg noodles. Hint: do not bring the sour
cream sauce to a boil.

Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Yields: 8 servings

6 ounces fresh mushrooms, sliced
1 onion, chopped
1/4 cup butter
2 pounds lean ground beef
4 tablespoons all-purpose flour
1 teaspoon salt
2 cups beef broth
1 cup sour cream
1 (12 ounce) package egg noodles, cooked and drained

Bring a large pot of water to a boil. Cook egg noodles in boiling water
until done, about 8 minutes. Drain. Meanwhile, prepare the sauce. In a
large skillet, cook mushrooms and onions in 2 tablespoons of butter until
soft; remove from pan. Using the same pan, melt remaining butter. Cook
ground beef in melted butter until browned. Mix in flour. Stir in beef
broth, and cook all until slightly thickened. Stir in mushrooms and onion
mixture and sour cream. Season to taste with salt and pepper. Continue
cooking until sauce is hot, but not boiling. Serve sauce over egg noodles.


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