When preparing my beef stroganoff, I prefer to use organic, lean ground beef chuck. But you can use regular ground beef or even beef stew meat, cut into small square-shaped pieces if you prefer. This recipe is pretty simple to make, and it's extremely yummy!
Ingredients:
- 1 pound of ground chuck beef
- 4 cups of egg noodles
- 3 tablespoons of self-rising flour
- 1/2 teaspoon of seasoning salt
- 1/2 teaspoon of freshly ground black pepper
- 2 teaspoons of canola oil
- 3 cups of beef broth
- 2 tablespoons of yellow mustard
- 1/2 teaspoon of Italian seasoning (optional)
- 1/2 cup of plain Greek yogurt (cream cheese, sour cream, mayonnaise, or salad dressing can be used as a substitute).
Instructions:
Season 1 pound of ground chuck beef with 1/2 teaspoon of seasoning salt and 1/2 teaspoon of freshly ground black pepper.
In a large skillet, heat 2 teaspoons of canola oil over high heat. Then add the seasoned meat and cook it for about 12 to 15 minutes. Transfer the cooked beef to a plate. Set aside.
In a Dutch oven, add 3 tablespoons of butter, allowing it to melt over medium heat. Then stir in 3 tablespoons of self-rising flour. Allow the flour to cook for about 1 minute. Then add 3 cups of beef broth, 2 tablespoons of yellow mustard, and 1/2 teaspoon of Italian seasoning (optional). Stir well. Allow the broth mixture to thicken for about 6 to 8 minutes while you continue to stir.
Now, add the cooked beef to the pan. Remove the Dutch oven from the burner and add 1/2 cup of plain Greek yogurt (if you don't have Greek yogurt, you can also use cream cheese, sour cream, mayonnaise, or salad dressing as a substitute). Set aside.
Cook the egg noodles in a separate pan. Bring 3 quarts of water to a boil and add 4 cups of egg noodles. Allow the noodles to cook for about 10 to 12 minutes.
Drain the noodles, then add them to the beef mixture. Stir well.
Serve and enjoy!
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