Have you ever forgotten an ingredient while making a new recipe? A really important ingredient? And, then, after forgetting that ingredient, did you decide that you liked the recipe just fine with the omission?
This beef stroganoff recipe is a slightly “skinnier” version of the one posted on Budget Bytes here. I omit the sour cream, leading to a much thinner, more broth-like sauce. I also roughly doubled the size. Between hungry friends, work lunches, and the wonderful freeze-ability of this recipe, 8 servings is hardly enough!
Skinny Beef Stroganoff
Time: 30 minutes
2 tablespoons butter
2 cloves garlic
1 pound ground beef
16 ounces fresh, pre-sliced button mushrooms
4tablespoons all-purpose flour
4 cups beef broth
12 to 16 ounces wide egg noodles
Mince the garlic. Add the garlic and butter to a large pot or skillet and sauté for one to two
minutes over medium heat, or until the garlic is soft and fragrant. Add the ground beef and continue to sauté until it is fully browned.
Once the beef has browned, add the sliced mushrooms and continue to sauté until they are soft. Add the flour and sauté for about two minutes more. The flour will coat the bottom of the pot, which is fine.
Add the beef broth to the pot and stir to dissolve the flour off of the bottom. Add the uncooked egg noodles. Place a lid on the pot and allow the liquid to come up to a boil. As soon as it reaches a boil, reduce the heat to low and allow the pot to simmer for about 10 minutes, or until the noodles are soft and most of the liquid has been absorbed (keep the lid on while simmering). You’ll need to stir every few minutes to prevent the noodles from sticking to the bottom of the pot. Make sure the liquid is simmering the entire time. If not, increase the heat slightly.