Creamy Homemade Beef Stroganoff

6 meals (estimated)

From a reel by Poggiolieats — watch the original

Ingredients

• 1 pound ground beef
• 12 ounces wide egg noodles
• 2 tablespoons olive oil
• 3 tablespoons butter
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 8 ounces baby bella mushrooms, sliced
• 2 tablespoons flour
• 3 cups beef stock
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1/2 cup sour cream
• 1/2 cup heavy cream
• 1 cup freshly grated parmesan
• Fresh parsley
• Salt
• Black pepper

Instructions

1. Boil the egg noodles in salted water until al dente. Reserve a small amount of the pasta water, then drain.
2. Heat olive oil in a large pan over medium-high heat. Add the ground beef and season with salt and pepper, browning it thoroughly before breaking it into pieces.
3. Drain excess grease from the pan if necessary, leaving the beef inside.
4. Add the butter, diced onion, and sliced mushrooms to the pan. Cook until the onions are soft and the mushrooms have browned.
5. Stir in the minced garlic and cook for one minute.
6. Add the flour to the pan and stir until the beef and vegetables are coated.
7. Pour in the beef stock, Worcestershire sauce, and Dijon mustard. Simmer the mixture uncovered until the sauce thickens.
8. Reduce the heat and stir in the sour cream, heavy cream, and parmesan cheese until the sauce is smooth and creamy.
9. Add the cooked egg noodles to the pan and toss to coat. Let the mixture rest for 1 to 2 minutes to allow the noodles to absorb the sauce.
10. Garnish with additional parmesan, fresh parsley, and black pepper.