Food on Friday: Beef Stroganoff

My husband has an affection for Hamburger Helper Beef Stroganoff, and I admit I kinda do too. This recipe is very similar; I don’t know if it’s seriously healthier, but at least nothing in it came out of a freeze-dried packet. (I didn’t note down the source when I first transcribed it, but I think it’s from an old Taste of Home magazine, further adjusted by me.)

Easy Beef Stroganoff

1 lb egg noodles or similar pasta
1 lb ground beef
1/2 lb sliced mushrooms
1 med onion, diced
1-2 garlic cloves, minced
2 T butter
2 T flour (I like to use Wondra in pan sauces like this, but all-purpose works too)
2 T tomato paste*
1 1/2 c beef broth
1 c sour cream (low fat works OK, but nonfat will be too watery to make a good sauce)
salt & pepper to taste

Cook the noodles as indicated on the package. Brown the ground beef until cooked through in a skillet; set aside the ground beef for later and remove most of the fat. Cook the onion and garlic in the remaining fat and add the mushrooms; saute until the mushrooms are softened. Add back the beef and keep warm.

In a larger pot, melt the butter and then stir in the flour until it makes a paste. Add the tomato paste and stir in; cook briefly to bloom. Add the beef broth and whisk to combine; bring to a boil and simmer until it thickens. Stir in the sour cream and salt and pepper; add back the beef and mushroom mixture and then the noodles.

*I suspect you could leave out the tomato paste if you wanted a exact replica of the boxed version, but it does add a bit of flavor and makes the sauce pleasantly pink.

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