I used to make this all the time, and then for some reason, I forgot all about it. Then last week we saw someone on TV eating stroganoff, and Al asked me, “Why don’t you ever make that anymore?” So I made it again, and it’s as good as ever. Al especially likes that there is plenty of meat in it, and not very many vegetables – lol!
1 lb extra lean ground beef
4 – 6 gloves garlic, minced
1 onion, diced
1 lb mushrooms, sliced
2 T flour
1 (14 1/2 oz) can beef broth
1 (16 oz) carton non-fat sour cream
salt and pepper to taste
1 pkg noodles, cooked according to package directions
In a large skillet or wok, cook ground beef and garlic until beef is no longer pink. Add onion, stir to mix, and cook for 1 – 2 minutes. Add mushrooms, mix in, and cook for an additional 5 or 6 minutes, or until mushrooms are cooked. Mix together beef broth and flour, add to beef mixture, and bring to a boil, stirring constantly. Turn off heat and mix in the sour cream, stirring until smooth. Serve over noodles.